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This zesty watermelon spinach salad combines mouth-watering sweet, salty, and tangy notes that'll cool you down on scorching summer days. The plump watermelon pieces deliver refreshing moisture while the spinach packs a nutritional punch, turning this from a simple side into a standout dish.
I whipped up this salad during an unbearably hot afternoon in July when I couldn't bear turning on the oven. What started as just trying to use up some leftover watermelon has now become the thing everyone begs me to bring to summer parties.
Ingredients
- Watermelon cubes: Pick one that sounds hollow when you tap it for the sweetest flavor
- Baby spinach: Gives a subtle peppery foundation that works great with juicy watermelon
- Sliced almonds: Toast them for extra crunch and nutty flavor that works against the fruit's sweetness
- Crumbled feta cheese: Brings a salty kick that works magic with the watermelon
- Balsamic vinegar: Adds tangy depth - go for an aged one if you can
- Olive oil: Grab a decent extra virgin kind for better flavor
- Salt and pepper: Freshly ground ones wake up all the other tastes
Step-by-Step Instructions
- Prepare the watermelon:
- Slice a juicy watermelon into even 1inch squares and take out any seeds. Making them all the same size means every bite tastes just right. Pop the cubes in the fridge for at least 30 minutes before you put everything together for that extra-cool feeling.
- Toast the almonds:
- Toss sliced almonds into a dry pan over medium heat for 3 to 5 minutes until they turn golden and smell nutty. Keep stirring so they don't burn - they can go from perfect to ruined in a flash. Let them cool completely before adding to your salad.
- Assemble the base:
- Grab a big bowl and gently mix your cold watermelon chunks with fresh baby spinach. Make sure the spinach is totally dry after washing or you'll end up with a watery mess that ruins your dressing.
- Add the toppings:
- Scatter your cooled toasted almonds and crumbly feta all over the watermelon and spinach mix. Spread them out well so everyone gets the full flavor experience in every serving.
- Make the dressing:
- In a small bowl, mix the balsamic vinegar and olive oil until they're blended together. Add salt and fresh ground pepper to your liking, remembering that the feta's already pretty salty.
- Finish and serve:
- Pour the balsamic mix over everything right before serving and toss everything lightly so it's all coated without squishing the spinach. Serve right away for the best taste and texture.
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The watermelon really steals the show here. I found out how amazing watermelon can be in savory dishes during a trip to Greece where they commonly pair these flavors. My grandma always insisted watermelon should be eaten with feta. I thought she was crazy until this salad completely changed my mind.
Make Ahead Tips
While it's best to throw everything together just before eating, you can get components ready ahead of time. Cut watermelon stays good in a sealed container in the fridge for up to 3 days. Your toasted almonds will keep for a week in a closed container at room temperature. You can make the dressing up to 5 days early and keep it in the fridge just let it warm up a bit and give it a good shake before using.
Simple Variations
Switch things up by adding thin slices of red onion for bite or fresh mint for coolness. Want something heartier? Toss in some grilled chicken or cooked quinoa. Not a feta fan? Try goat cheese for a creamier tang. And if you'd rather not use almonds, pine nuts make a softer, more delicate crunch.
Serving Suggestions
This colorful salad goes perfectly with grilled meats, especially chicken or pork seasoned Mediterranean-style. It also tastes great beside simple grain dishes like couscous or orzo. For a light full meal, serve it with some crusty bread and a glass of chilled white wine or sparkling water with a lemon wedge.
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This watermelon spinach salad is a cool, crowd-pleasing dish that'll quickly become your go-to summer favorite.
Frequently Asked Questions
- → Can I swap feta for another cheese?
Sure! You could try goat cheese for something tangy, or shredded mozzarella if you prefer a more subtle taste.
- → How do you toast almonds?
Heat a dry pan on medium, toss in your almonds, and stir until they’re golden and smell nutty. It takes just 3-4 minutes!
- → Can I make this ahead of time?
You can prep everything in advance, but it’s best to toss it all together with the dressing just before you’re ready to eat. That’ll keep the spinach nice and fresh.
- → What fruits can I add instead of watermelon?
Strawberries, pomegranate seeds, or orange slices are great alternatives to switch up the flavors.
- → Can I use a different dressing?
Feel free to try a honey mustard or simple lemon vinaigrette for a different taste profile. They’d work perfectly!