Watermelon Feta Salad with Candied Bacon and Citrus Mint Vinaigrette

This refreshing salad combines mixed greens, juicy watermelon, candied bacon, and feta cheese, topped with a tangy citrus mint vinaigrette for a perfect balance of sweet, savory, and bright flavors.

This vibrant and refreshing watermelon feta salad brings together a delightful combination of flavors and textures. Juicy watermelon cubes are paired with crispy candied bacon, tangy crumbled feta cheese, and fresh mixed greens, creating a savory-sweet harmony. The salad is elevated by a zesty citrus mint vinaigrette made with fresh orange and lime juices, honey, Dijon mustard, and finely chopped mint. The caramelized bacon adds a perfect hint of sweetness and crunch, while the vinaigrette ties all the ingredients together with a burst of fresh, tangy flavor. Ideal for a summer meal, this salad is both light and satisfying.

Servings

2

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Ingredients

For the Salad:

  • 4 cups mixed greens
  • 3 cups watermelon, cut into cubes
  • 6 slices bacon
  • 1/4 cup brown sugar
  • 1/2 cup crumbled feta cheese

For the Citrus Mint Vinaigrette:

  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 2 tablespoons fresh mint leaves, finely chopped
  • Salt and pepper to taste

Instructions

Prepare the Candied Bacon:

  • Preheat your oven to 400°F (200°C).
  • Line a baking sheet with parchment paper or aluminum foil.
  • Place the bacon slices on the prepared baking sheet.
  • Sprinkle the brown sugar evenly over each slice of bacon.
  • Bake for 15-20 minutes, or until the bacon is crispy and caramelized.
  • Remove from the oven and let cool.
  • Once cooled, chop the candied bacon into bite-sized pieces.

Make the Citrus Mint Vinaigrette:

  • In a small bowl or a jar with a lid, combine the orange juice, lime juice, honey, and Dijon mustard.
  • Gradually whisk in the olive oil until the vinaigrette is well combined and emulsified.
  • Stir in the finely chopped mint leaves.
  • Season with salt and pepper to taste.

Assemble the Salads:

  • In 2 large salad bowls, layer the mixed greens as the base.
  • Add the watermelon cubes on top of the greens.
  • Sprinkle the chopped candied bacon and crumbled feta cheese over the watermelon.

Serve:

  • Drizzle the citrus mint vinaigrette over the salad just before serving.
  • Serve immediately and enjoy the refreshing combination of flavors and textures.

Place the bacon slices on the prepared baking sheet. Sprinkle the brown sugar evenly over each slice of bacon.

Bake for 15-20 minutes, or until the bacon is crispy and caramelized. Remove from the oven and let cool.

Once cooled, chop the candied bacon into bite-sized pieces.

In a small bowl or a jar with a lid, combine the orange juice, lime juice, honey, and Dijon mustard. Gradually whisk in the olive oil until the vinaigrette is well combined and emulsified. Stir in the finely chopped mint leaves. Season with salt and pepper to taste.

Layer the mixed greens as the base. Add the watermelon cubes on top of the greens.

Sprinkle the chopped candied bacon and crumbled feta cheese over the watermelon. Drizzle the citrus mint vinaigrette over the salad just before serving. Serve immediately and enjoy the refreshing combination of flavors and textures.