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–+ servings

Balsamic Watermelon Blackberry Salad with Feta and Cucumber

A refreshing summer side dish featuring juicy watermelon, tangy blackberries, and creamy feta, all tossed in a balsamic honey dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Salad, Side Dish, Summer Recipes
Cuisine: American
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

Salad
  • 5 cups watermelon, cubed seedless, about 3/4-inch cubes
  • 1 cup fresh blackberries rinsed and patted dry
  • 3 cups English cucumber, sliced halved lengthwise and cut into half-moons
  • 1/2 cup red onion, thinly sliced about 1 small onion
  • 1/2 cup feta cheese, crumbled preferably block feta for better texture
Balsamic Honey Dressing
  • 2 tablespoons honey or agave nectar for vegan option
  • 2 tablespoons balsamic vinegar aged for deeper flavor
  • 1/4 cup extra-virgin olive oil Napa Valley style if available
  • 1/2 teaspoon Meyer lemon zest optional, for brightness
  • 1 tablespoon fresh Meyer lemon juice about half a lemon
  • salt and freshly ground black pepper to taste

Method
 

Make the Dressing
  1. In a small bowl, whisk together the honey, balsamic vinegar, olive oil, lemon zest, and lemon juice until emulsified. Season with a pinch of salt and pepper. Set aside.
Assemble the Salad
  1. In a large serving bowl, combine the cubed watermelon, blackberries, sliced cucumber, red onion, and crumbled feta. Drizzle the dressing over the top and gently toss to coat without crushing the berries.
  2. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, or cover and refrigerate for up to 1 hour to let the flavors meld. Toss gently again before serving.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 3gCholesterol: 15mgSodium: 280mgFiber: 3gSugar: 17g

Notes

For a vegan version, substitute honey with maple syrup or agave nectar.
Use a good-quality aged balsamic vinegar for the best flavor; a balsamic glaze can also be drizzled on top for extra sweetness.
If making ahead, keep the dressing separate and add just before serving to prevent the salad from becoming soggy.
For added crunch, toss in 1/4 cup of toasted almonds or walnuts.
Store leftovers in an airtight container in the fridge for up to 1 day; the watermelon will release liquid, so drain before serving again.
Avoid using overly ripe watermelon as it will break down too quickly.

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