Written by Level 2 Registered Dietitian Kelsey B.
Watermelon Feta Salad with Mint & Lime
This refreshing watermelon feta salad is the perfect balance of sweet, salty and tangy. Juicy watermelon pairs beautifully with feta, fresh mint, and bright lime, finished with a light drizzle of balsamic glaze. It’s a simple dish that comes together in minutes and shines as a summer side or light appetizer.
Yield
About 8 servings
Ingredients
- ½ large watermelon, diced into 1‑inch cubes
- 4–5 oz feta cheese, crumbled
- 10–15 fresh mint leaves, thinly sliced into ribbons
- Juice of 1 lime
- 1 tsp lime zest
- Pinch of salt
- 1 tbsp olive oil
- Balsamic glaze, for drizzling
(You can make your own by gently simmering balsamic vinegar until thick and syrupy.)
Instructions
- Add the diced watermelon to a large serving bowl.
- Sprinkle the crumbled feta evenly over the watermelon.
- Add the sliced mint, lime juice, and lime zest.
- Finish with a pinch of salt and drizzle with olive oil.
- Gently toss until just combined.
- Just before serving, drizzle lightly with a balsamic glaze.
- Serve immediately for the best texture and flavor.
Estimated Nutrition Facts
Per serving (⅛ of recipe):
- Calories: 90–100 kcal
- Carbohydrates: 10 g
- Protein: 3 g
- Fat: 5 g
- Saturated Fat: 2 g
- Sodium: 150–180 mg
Nutritional values will vary based on portion sizes, brand of feta, and amount of balsamic glaze used.
Chickpea Vegetable Salad with Lemon & Herbs
This versatile chickpea salad is fresh, hearty and customizable. Crisp vegetables, tender garbanzo beans, bright lemon, and fragrant herbs come together for a dish that works as a side salad, light lunch, or meal prep staple. Add cheese or grains to make it your own and change the herbs for endless flavor variations.
Yield
About 6–8 side servings (or 4 main dish servings)
Ingredients
Base Salad
- 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
- ½ English cucumber, quartered lengthwise and sliced
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- 1 small shallot, minced
(½ small red onion may be substituted)
- 15–20 cherry tomatoes, halved
Dressing
- Juice of 1 lemon
- 3 tbsp olive oil
- Splash of white wine vinegar or red wine vinegar
- Salt and black pepper, to taste
Herbs
- Fresh herbs, finely chopped: parsley, thyme, basil, rosemary, oregano, or any combination
(Dried herbs may be substituted; use about ⅓ the amount of fresh)
Optional Add-in’s
- Cheese: Blue, goat, feta, cheddar, or mozzarella
- Grains: Quinoa, farro, or brown rice (about 1–1½ cups cooked)
Instructions
- In a large bowl, combine chickpeas, cucumber, bell peppers, shallot, and cherry tomatoes.
- In a small bowl, whisk together lemon juice, olive oil, vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Stir in fresh herbs to taste.
- Taste and adjust seasoning as needed.
- Add any optional cheese or grains just before serving, if using.
Tips & Variations
- Pair feta with parsley and oregano for a Mediterranean feel.
- Try goat cheese with thyme and rosemary for an earthy version.
- For meal prep, store dressing separately and mix before serving.
- This salad tastes even better after resting for 15–30 minutes in the fridge.
Estimated Nutrition Facts
For the full base recipe (without optional cheese or grains):
Per Serving – (8 servings)
- Calories: ~135 kcal
- Protein: ~3.5 g
- Carbohydrates: ~14 g
- Fiber: ~3.5 g
- Fat: ~7.5 g
Nutritional values will vary depending on portion size, olive oil measurement, and optional add-ins.
May. 13 2026