Fennel Watermelon and Feta Salad W Sweet Balsamic Vinaigrette
Elevate your next meal with the vibrant and refreshing Fennel Watermelon and Feta Salad with Sweet Balsamic Vinaigrette! This light yet flavorful dish combines crisp, anise-flavored fennel, juicy seedless watermelon, and creamy crumbled feta, creating a perfect balance of textures and tastes. Fresh mint leaves and optional peppery arugula add layers of freshness, while a homemade sweet balsamic vinaigrette—featuring honey and olive oil—ties everything together with a tangy-sweet finish. Ready in just 20 minutes with no cooking required, this summer-inspired salad is ideal as a side dish or light entrée. Whether you’re hosting a backyard barbecue or looking for a quick and nutritious lunch, this crowd-pleaser is sure to impress. Keywords: fennel salad, watermelon and feta, balsamic vinaigrette, refreshing summer dishes, light salad recipes.
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Recipe Information
Ingredients
- 1 Fennel bulb
- 4 cups Watermelon (seedless)
- 1 cup Feta cheese (crumbled)
- 2 tablespoons Fresh mint leaves
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 4 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 2 cups Arugula (optional)
Instructions
Trim the fennel bulb by removing the stalks and fronds. Halve it lengthwise and remove the tough core. Thinly slice the fennel using a sharp knife or mandoline. Place the slices in a large salad bowl.
Cut the watermelon into bite-sized cubes (about 1-inch pieces) and add them to the salad bowl with the fennel.
Add the crumbled feta cheese to the bowl, followed by roughly chopped fresh mint leaves. If using arugula, toss it in as well.
In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and black pepper until emulsified and smooth.
Drizzle the vinaigrette over the salad and gently toss all the ingredients until well combined and evenly coated.
Serve immediately as a refreshing side dish or light entrée. Optionally, garnish with additional mint leaves or a sprinkle of black pepper.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 23.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 257 mg | 20% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
