• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

This Watermelon Feta Salad is summer in a bowl! It’s light, bright and refreshing, with a hypnotic combination of sweet-salty, tangy, herbaceous flavors.  Plus, once you see how easy and versatile it is to make, (add whatever you want!) you’ll be making it all summer long!  This Watermelon Salad recipe is made with sweet juicy watermelon, plump peaches, succulent blackberries, crispy cucumbers, zippy red onions, tangy feta, minty mint, sweet basil and caramelized pecans piled on a bed of peppery arugula drizzled with sweet and tangy balsamic poppy seed dressing.  This Watermelon Feta Mint Salad is perfect for lunches, summer potlucks, picnics and cookouts because it can be made ahead (just add the watermelon) is utterly addicting, and always disappears in a flash.

• 6 cups cubed watermelon
• 4 cups baby arugula
• 3 ripe peaches or nectarines, sliced
• 6 ounces blackberries
• 3 Persian cucumbers, sliced ((or about 1 cup quartered English cucumber))
• 4 ounces block feta, cubed ((may sub crumbled))
• ¼ red onion, thinly sliced
• ¼ cup mint, chopped
• ¼ cup fresh basil, chopped
• 1 recipe caramelized pecans
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 teaspoons poppy seeds
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced ((or ¼ teaspoon garlic powder))
• 1/4 teaspoon salt

Click Here For Step-By-Step Instructions