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This vibrant watermelon spinach salad brings together the perfect balance of sweet, salty, and tangy flavors for hot summer days. The juicy watermelon chunks provide refreshing hydration while crisp spinach adds a nutritional boost that makes this more than just a side dish.
I first created this salad during a sweltering July afternoon when turning on the oven seemed unbearable. What started as a desperate attempt to use leftover watermelon has become my most requested contribution to summer gatherings.
Ingredients
- Watermelon cubes: Choose a ripe watermelon with a hollow sound when tapped for maximum sweetness
- Baby spinach: Provides a mild peppery base that stands up to the juicy watermelon
- Sliced almonds: Toasted for extra crunch and nutty flavor that balances the sweet fruit
- Crumbled feta cheese: Adds a briny saltiness that contrasts beautifully with the watermelon
- Balsamic vinegar: Offers acidic complexity use an aged variety for better flavor
- Olive oil: Select a good quality extra virgin olive oil for the best taste
- Salt and pepper: Fresh ground varieties enhance all the flavors
Step-by-Step Instructions
- Prepare the watermelon:
- Cut a ripe watermelon into uniform 1inch cubes removing all seeds if present. The consistent size ensures each bite has the perfect balance of ingredients. Chill the cubed watermelon for at least 30 minutes before assembling for the most refreshing texture.
- Toast the almonds:
- Spread sliced almonds in a dry skillet over medium heat watching carefully for 3 to 5 minutes until they turn golden brown and become fragrant. Stir frequently to prevent burning as they can go from perfect to charred in seconds. Allow to cool completely before adding to salad.
- Assemble the base:
- In a large serving bowl gently combine the chilled watermelon cubes and fresh baby spinach. The spinach should be thoroughly dried after washing to prevent diluting the dressing and creating a watery salad.
- Add the toppings:
- Sprinkle the cooled toasted almonds and crumbled feta cheese evenly over the watermelon and spinach mixture. Distribute these ingredients well to ensure every serving gets the perfect balance of flavors and textures.
- Make the dressing:
- In a small bowl whisk together the balsamic vinegar and olive oil until emulsified. Season with salt and freshly ground black pepper to taste keeping in mind that the feta cheese already provides saltiness.
- Finish and serve:
- Drizzle the balsamic dressing over the salad just before serving and toss gently to coat all ingredients without bruising the delicate spinach leaves. Serve immediately for the best texture and flavor.
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The watermelon is truly the star of this dish. I discovered the magic of pairing watermelon with savory ingredients during a trip to Greece where this combination is traditional. My grandmother always said watermelon should be eaten with feta and I initially doubted her wisdom until this salad changed my mind forever.
Make Ahead Tips
This salad is best assembled just before serving but you can prepare components ahead of time. Cut watermelon can be stored in an airtight container in the refrigerator for up to 3 days. Toasted almonds will stay fresh in a sealed container at room temperature for a week. The dressing can be made up to 5 days ahead and stored in the refrigerator just bring to room temperature and shake well before using.
Simple Variations
Transform this recipe by adding thinly sliced red onion for sharpness or mint leaves for cooling freshness. For a more substantial meal add grilled chicken or cooked quinoa. Substitute goat cheese for feta if you prefer a creamier tangy element or use pine nuts instead of almonds for a more delicate crunch.
Serving Suggestions
This vibrant salad makes an excellent accompaniment to grilled meats especially chicken or pork with Mediterranean seasonings. It also pairs beautifully with simple grain dishes like couscous or orzo. For a complete light meal serve alongside crusty bread and a glass of crisp white wine or sparkling water with lemon.
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This watermelon spinach salad is a refreshing crowd-pleaser that will quickly become a summer staple.
Frequently Asked Questions
- → Can I use a different cheese instead of feta?
Yes, you can substitute feta with goat cheese or shredded mozzarella for a milder flavor.
- → How can I toast almonds for the salad?
Simply heat a dry pan over medium heat, add the sliced almonds, and stir frequently until golden and fragrant, about 3-4 minutes.
- → Can I prepare this salad in advance?
Yes, you can prep the ingredients ahead, but it’s best to combine the salad and dressing just before serving to keep the spinach fresh.
- → What other fruits work well with this salad?
Fresh strawberries, oranges, or pomegranate seeds would complement the flavors of this salad nicely.
- → Can I use a different dressing?
Absolutely! A honey mustard or lemon vinaigrette would also work well with the ingredients in this salad.