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Summer always calls for something cold and refreshing and this vibrant watermelon pineapple salad hits all the notes with its juicy fruit coolness and sweet tangy flavor. Touches of salty feta and a hint of jalapeno make each bite pop. This is always gone from the bowl at our family picnics and I love how simple it is to toss together.
I first made this for a cookout when the weather was blazing and it disappeared faster than anything else on the table. Even the kids went back for seconds and my husband demanded it for lunchboxes.
Ingredients
- Watermelon: about six cups cut in one inch cubes for juiciness aim for heavy firm fruit when selecting
- Pineapple: about three cups also cut one inch cubes brings a bright tangy bite pick one with a golden hue that smells sweet at the base
- Lemon zest: about one teaspoon adds a pop of citrus aroma use fresh zest for best results
- Lemon juice: about three tablespoons the acid keeps the salad lively squeeze from fresh lemons not bottled
- Olive oil: about two tablespoons adds richness and balances sour notes pick a mild extra virgin oil
- Honey: about one tablespoon for gentle sweetness and gloss use a runny honey for easy mixing
- Salt: two pinches enhances fruit flavor and makes everything pop use flaky sea salt for a delicate touch
- Jalapeno: one medium ribs and seeds removed for gentle heat and sparkle check that it feels firm and bright
- Feta cheese: about four ounces brings creamy salty contrast buy feta packed in brine for best texture
- Mint leaves: about one tablespoon torn by hand for herbal coolness choose perky bright green bunches
Instructions
- Make the Dressing:
- Combine lemon zest lemon juice olive oil honey salt and finely minced jalapeno in a small measuring cup. Whisk hard until the dressing is glossy and fully blended. Taste it and adjust the honey or salt if needed for your fruit’s sweetness level.
- Prepare the Fruit:
- Put all your chunked watermelon in a big serving bowl. Add the pineapple on top. Toss gently with your hands to mix the fruit without crushing it.
- Dress the Salad:
- Drizzle the lemon jalapeno dressing over all the fruit. Use a large spoon or spatula to fold everything together so the dressing coats the fruit but does not turn it to mush.
- Chill and Blend Flavors:
- Refrigerate the dressed salad for a few hours tucked under plastic wrap. This lets the juices meld and draws out extra sweetness from the fruit.
- Add Final Flavors:
- When ready to serve, cube the feta and scatter it over the salad. Tear fresh mint leaves with your hands and add on top. Gently toss just once or twice so the cheese and mint settle into the fruit but do not dissolve.
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Mint is my go-to summer herb and in this salad it feels like the essence of freshness. I remember my niece snatching the biggest mint leaves off the top before anyone else even got their serving so now I always add extra.
Storage Tips
Keep this salad chilled and covered with plastic wrap. It tastes best within a day but will keep well for up to two days. After that the fruit gets a little softer and the cheese melts into the juices but it is still delicious spooned over yogurt or eaten straight from the fridge when you need something cold. I learned to drain off extra juice if storing overnight to keep the cheese from getting too damp.
Ingredient Substitutions
You can swap feta for crumbled goat cheese or even cotija if you want a milder or saltier profile. Replace lemon juice with lime for a different citrus kick. If jalapeno is too much heat, just toss in a few grinds of black pepper or a shake of red pepper flakes for gentle warmth. Any sweet melon can stand in for watermelon if you find a beautiful cantaloupe.
Serving Suggestions
Serve this salad right alongside grilled skewers or as a cool counterpoint to spicy tacos. Sometimes I plate it on a big platter with extra mint and feta on the side for guests to add as they like. Leftovers are also great tucked into pita bread with arugula and a dollop of yogurt.
Cultural and Historical Context
Fruit and cheese salads have been around Mediterranean tables for centuries and this American twist with tropical pineapple and feta mashes up a bit of Greece with backyard summer barbecues. Cold savory fruit salads like this used to be a staple at picnics in my grandmother’s day and now they are back in fashion for good reason.
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This is the salad everyone will request at your next cookout. With bright mint and creamy feta it always vanishes fast.
Frequently Asked Questions
- → How do I keep this salad from getting soggy?
Refrigerate after mixing and add feta and mint just before serving for the best texture.
- → Can I make this ahead of time?
Yes, prep the salad and dressing in advance. Combine and chill up to two hours before serving for freshness.
- → What can I use instead of feta?
Try fresh mozzarella or goat cheese for a creamy twist with a similar flavor profile.
- → Is this salad spicy?
The jalapeño adds a mild heat, but you can adjust the amount or omit for a milder taste.
- → Which herbs work well apart from mint?
Basil or cilantro make excellent alternatives for a fresh, herbal touch.