Ingredients
Method
Make the Vinaigrette
- In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until smooth.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
- Season with a pinch of salt and a few grinds of black pepper. Set aside.
Assemble the Salad
- In a large serving bowl, combine the cubed watermelon, sliced cucumber, red onion, and fresh blackberries.
- Drizzle the balsamic vinaigrette over the salad and gently toss to coat all ingredients evenly.
- Sprinkle the crumbled feta cheese on top and garnish with torn mint leaves if using.
- Serve immediately, or cover and refrigerate for up to 1 hour to allow flavors to meld. Toss gently again before serving.
Nutrition
Notes
For best flavor, use a high-quality aged balsamic vinegar. If you don't have blackberries, substitute with fresh blueberries or sliced strawberries. To make it vegan, omit the feta or use a plant-based feta alternative. Store leftovers in an airtight container in the fridge for up to 1 day; the fruit will release juice, so drain excess liquid before serving. For a make-ahead option, prep the fruit and dressing separately and combine just before serving. This salad is perfect alongside grilled chicken or fish for a complete summer meal.