Easy Nectarine Watermelon Feta Salad

By Tatyana's Everyday Food · 20 min

Ingredients

Instructions

1. Cut the rind off both ends of the mini watermelon, halve it, then peel it with a long sharp knife, removing as little pink flesh as possible.
2. Cut the peeled melon into 1-inch-thick lengthwise strips, then cut those diagonally into 1-inch pieces, and finally cut them top to bottom to make cubes.
3. Put the watermelon cubes in a large bowl.
4. Cut the nectarines into bite-sized cubes and thinly slice the cucumbers (no need to peel Persian cucumbers).
5. Strip the mint and basil leaves from their stems, stack them, and chop into strips.
6. Layer the salad: watermelon first, then nectarine, cucumber, feta and a sprinkle of herbs; repeat once more and finish with herbs on top.
7. Zest the lemon into a large measuring cup, halve and squeeze in the juice, then add the olive oil, honey, salt, pepper and poppy seeds if using. Whisk well.
8. Pour the dressing over the salad just before serving. If making ahead, keep the dressing separate and refrigerate the salad, and eat within an hour.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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CheeseLemonCucumberFeta cheeseWatermelonNectarine