What Makes This Salad Special?

Peak-season watermelon meets peppery tatsoi and mustard greens in this five-ingredient, no-cook salad. The sweetness of the watermelon plays against the mustardy bite of the greens, while a simple squeeze of lemon and a pinch of salt is all the dressing it needs — no whisking, no oil required.

Why This Recipe Works

The key is letting a few good ingredients do the work. Watermelon brings natural sweetness and juice that acts almost like a dressing on its own. Tatsoi adds a mild, tender bite, while mustard greens bring real heat and pepperiness that keeps the salad from tasting one-note sweet. Violife feta adds salt and a creamy contrast, and a squeeze of lemon at the end brightens everything.

🍉 Watermelon

Sweet, juicy, and the base of the salad — the riper, the better.

🥬 Tatsoi

A mild, tender leafy green that adds bulk without overpowering the watermelon.

🌿 Mustard Greens

Peppery and slightly spicy, these balance the sweetness of the watermelon. Start with less if you're not used to their heat.

🧀 Violife Feta

A vegan feta with good salt and tang — crumbles just like the dairy version.

🍋 Lemon

A simple squeeze at the end brightens the whole bowl and stands in for a dressing.

Step 1: Prep the Watermelon

Cut the watermelon into bite-size cubes.

Step 2: Prep the Greens

Wash and roughly tear the tatsoi and mustard greens.

Step 3: Toss It Together

Combine the watermelon and greens in a large bowl, crumble the Violife feta over the top, squeeze the lemon over everything, and add a pinch of salt. Toss gently to combine and serve immediately.

Kitchen Tip: This salad is best tossed just before serving — the watermelon releases juice as it sits, so if you're prepping ahead, keep it separate until you're ready to eat.

Expert Tips

Start with less mustard greens if you're not used to their peppery bite, and add more to taste.
Use ripe, cold watermelon straight from the fridge for the best contrast against the greens.
Salt lightly at first — the feta already carries a lot of the seasoning.

Frequently Asked Questions

Can I make this ahead of time?

The greens and feta can be prepped ahead, but wait to add the watermelon and toss everything together until right before serving, since the watermelon releases juice as it sits.

What can I use instead of tatsoi or mustard greens?

Baby spinach, arugula, or watercress all work if tatsoi or mustard greens aren't available — arugula is the closest substitute for the peppery bite.

Is this salad vegan?

Yes — Violife feta is a dairy-free feta alternative, making the whole salad vegan.

Watermelon, Feta & Greens Salad with Lemon

A no-cook summer salad of juicy watermelon, peppery tatsoi and mustard greens, crumbled Violife feta, and a simple squeeze of lemon.

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Prep Time 10

Course Salad

Cuisine American

Servings 4

Calories 95 kcal

Ingredients

3 ½ cups watermelon cubed
2 ½ cups tatsoi torn
1 ½ cups mustard greens torn
½ cup Violife feta crumbled
1 lemon juiced
Salt to taste

Instructions

Cut the watermelon into bite-size cubes.
Wash and roughly tear the tatsoi and mustard greens.
Combine the watermelon and greens in a large bowl, crumble the Violife feta over the top, squeeze the lemon over everything, and add a pinch of salt. Toss gently to combine and serve immediately.

Notes

Best assembled just before serving, since the watermelon releases juice as it sits.

Keyword feta, watermelon