Watermelon, Kale and Feta Salad

Rating:

Total Time:

1 hour 5 minutes

Difficulty:

Easy

Watermelon, Kale and Feta Salad! I’m just living my best life over here and eating this on repeat.

Watermelon, Kale and Feta Salad from www.whatsgabycooking.com (@whatsgabycookin)

I get it. I get it. Everyone is kinda sorting starting to get pumped for fall and sweater weather and blah blah blah, but I’m a California girl through and through and I’d just prefer summer to last forever. Is that really asking too much? So in honor of my own request, I made Watermelon, Kale and Feta Salad!

If you follow along on insta-stories, you know I’ve been loading up on that yellow and red watermelon like it’s my job. I’m eating on average 2 lbs a day and nothing about that is going to change until watermelon goes out of season. I’m obsessed. When I actually get a watermelon to last me more than a few moments and take the time to dice it up, then this Watermelon, Kale and Feta Salad is what’s on the agenda. It’s the perfect end of summer salad. The watermelon and feta make it feel bright and cheerful, and the kale is kinda sorta transitioning it into fall. Add to that my balsamic vinaigrette, plenty of toasted pepitas and you’re ready to go.

Watermelon, Kale and Feta Salad

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Description:

By:
Gaby Dalkin
Rating:
Servings:
4
Prep Time:
1 hour 5 minutes
Cook Time:
0 minutes
Total Time:
1 hour 5 minutes
Course:
Salad
Cuisine:
Mediterranean

Ingredients

  • 1/2 seedless watermelon cut into 1 cubes
  • 1 shallot finely chopped
  • 4 tablespoons torn mint
  • 6 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper to taste
  • 2 heads kale cut into thin strips
  • 1 sheet feta cheese cut into 1/2 inch cubes
  • 3 tablespoons sunflower seeds toasted

Balsamic Vinaigrette

  • 5 tablespoons olive oil divided
  • 3 tablespoons balsamic vinegar
  • 3 cloves garlic chopped
  • kosher salt and freshly cracked black pepper to taste

Instructions

  • Combine the watermelon, shallots, and mint in a large bowl with the 4 tablespoons of olive oil. Season the mixture with salt and pepper and toss to combine. Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
  • Toss the shredded kale with the 2 tablespoons olive oil and season with salt and pepper. Using your hands, massage everything together for 2 minutes. Transfer the kale to a serving bowl.
  • In a blender whisk together the vinaigrette ingredients and season to taste. Top the kale with the watermelon mixture, feta, and sunflower seeds. Drizzle with balsamic vinaigrette and serve.
Watermelon, Kale and Feta Salad: Chef Vision

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28 comments

  1. Gerry Speirs

    In Southern California summer is never over 😉 Here’s to salads like this all year!!

  2. Heather Christo

    I am absolutely obsessed with this. I’m going to make a feta free version tonight and pretend its still Summer!

  3. Monika

    I have never fused these flavors. That is going to change!! This looks delicious.

  4. Lexi @Lexi’scleankitchen

    Love the idea of adding kale and sunflower seeds to this!! Can’t wait to give this a try!

  5. Luna

    This looks so good! Do you think tofu can replace cheese if I’m preparing a vegan meal? Thank you!

  6. Linda Dellinger

    What type of balsamic for these vinaigrette’s? Some are so thin, and others thicker… I know the difference when you buy a balsamic glaze vs vinegar but I’m curious about those that are just labeled balsamic vinegar. (Ie: costco or TJ) How do you choose, sometimes I feel like mine arent turning out like I think they should.

    • Gaby

      I use the one from Trader joes usually!! The glaze is only for finishing dishes, I never use the glaze in my vinaigrettes.

  7. Monika

    Love, love, love this combination! So fresh and light and flavorful!

    • Gaby

      not great once it’s dressed!! it gets soggy. But if you keep the dressing separate, it will last 2-3 days

  8. Caresse

    Making this today with a mixture of home grown kales! Using the lemon vinaigrette from your book as that’s what I’ve got in the fridge. Can’t wait for dinner tonight, serving with lemony grilled shrimp.

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  10. Ingrid Becker

    I am currently making this salad for dinner tonight. It will pair perfectly with my chicken skewers that we already had planned.. The watermelon and mint are marinating in the fridge right now and it smells heavenly. The only change I am making is instead of making a balsamic vinaigrette, I have an amazing bottle of fig balsamic vinegar that will be wonderful on top of this salad. As always, thanks Gaby for the yummy recipe.

  11. Susan Resendiz

    I’m making this now. I’m in Florida and we’re in the end of watermelon season. Problem is that my watermelon looks larger than yours. I’d like to see some sort of measurement in your recipes so o can more closely replicate them. Cups grams lbs oz whatever. Thanks for all the goodies and the entertainment from all your postings!