Fresh Watermelon and Pineapple Salad with Feta and Mint (Print version)

A juicy no-cook watermelon and pineapple salad with crumbled feta, fresh mint, lime, and a light honey dressing.

# Ingredients:

For the salad

01 - 5 cups (760 g) chilled seedless watermelon, cut into 1-inch cubes
02 - 3 cups (495 g) fresh pineapple, cut into 1-inch cubes
03 - 1/4 cup (35 g) very thinly sliced red onion, optional
04 - 3/4 cup (115 g) crumbled feta cheese
05 - 1/3 cup loosely packed fresh mint leaves, torn

For the lime dressing

06 - 2 tablespoons fresh lime juice
07 - 2 teaspoons honey, or to taste
08 - 1 tablespoon extra-virgin olive oil
09 - 1/4 teaspoon fine sea salt
10 - 1/8 teaspoon freshly ground black pepper

# Instructions:

01 - Cut the chilled watermelon and pineapple into bite-size cubes. Drain off extra juice from the cutting board or bowl.
02 - In a small bowl, whisk the lime juice, honey, olive oil, salt, and pepper until smooth.
03 - Add the watermelon, pineapple, and red onion to a wide serving bowl. Drizzle with the dressing and fold gently to coat.
04 - Scatter the feta and torn mint over the salad. Fold once or twice, just enough to combine without breaking up the fruit.
05 - Taste and adjust with more lime juice or a small pinch of salt. Serve right away, or chill for up to 1 hour before serving.

# Good to know:

01 - Best served the same day it is assembled.
02 - For potlucks, pack the fruit, dressing, feta, and mint separately, then toss before serving.

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