Watermelon Salad with feta

Watermelon Salad with feta, mint, basil and arugula tossed in a Balsamic Poppy Seed Vinaigrette will be your new favorite way to eat watermelon!

This Watermelon Feta Salad is summer in a bowl! It’s light, bright and refreshing, with a hypnotic combination of sweet-salty, tangy, herbaceous flavors.  Plus, once you see how easy and versatile it is to make, (add whatever you want!) you’ll be making it all summer long!  This Watermelon Salad recipe is made with sweet juicy watermelon, plump peaches, succulent blackberries, crispy cucumbers, zippy red onions, tangy feta, minty mint, sweet basil and caramelized pecans piled on a bed of peppery arugula drizzled with sweet and tangy balsamic poppy seed dressing.  This Watermelon Feta Mint Salad is perfect for lunches, summer potlucks, picnics and cookouts because it can be made ahead (just add the watermelon), is utterly addicting, and always disappears in a flash.

We love spring and summer salads because that means fresh fruit!  Some of our favorite’s salads include: watermelon fruit salad, strawberry spinach salad, fruit salad with honey lime vinaigrette, berry spinach salad with creamy strawberry poppy seed dressing and berry salad in honey mascarpone dressing,

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watermelon SALAD

Few dishes are more refreshing than this Watermelon Salad.  The chilled, sweet, juicy watermelon combined with the salty, creamy feta, peppery arugula, fresh mint and basil, and succulent fruit makes for a salty-sweet, crunchy-creamy, combo that’s vibrant, beautiful and extraordinarily delicious.

WHY YOU’LL LOVE THIS watermelon SALAD RECIPE

• Extra bell and whistles.  This recipe boasts extra layers of YUM in the form of soft, plump blackberries, juicy sweet peaches, crispy cucumbers and caramelized nuts which make it better than any Watermelon Salad you’ve ever tasted before!  The explosion of flavors and textures will make your taste buds giddy! 
• Always a crowd pleaser.  Everyone loves watermelon, so make it the star of a salad!  I guarantee multiple people will ask you for the recipe wherever you serve it.  It’s tasty as a casual dinner side or the star at picnics, potlucks, pool parties and barbecues and knock your-socks-off fabulous enough for special occasions like Easter, Memorial Day, Father’s Day, 4th of July, and Labor Day. 
• Quick, easy and make ahead.  Cubing the watermelon is the most time-consuming part of this recipe and can be done ahead of time.  The dressing can also be whisked together ahead of time.  Now just toss the ingredients together and serve!
• Versatile.  This Watermelon Feta Salad is incredibly versatile as long as you keep the balance of crunchy, creamy, sweet and savory.  Feel free to add your favorite veggies, fruit or nuts. I’ve detailed all sorts of recipe variations below.

Ingredients for Watermelon feta mint Salad

This Watermelon Feta Mint Salad is extremely versatile but today I’m sharing what I find to be the most palate pleasing combination.  Here are a few helpful notes about the ingredients (you’ll find recipe with full measurements at the bottom of the post):

• Watermelon:  the sweeter the better!  You will need 6 cups of cubed watermelon which is about a 2-pound watermelon. Of course, you can purchase a larger watermelon and save the rest for another use. This recipe is very forgiving, so use more or less melon as you see fit.  I’ve included tips on how to select a ripe watermelon below.
• Feta:  is a white cheese made from sheep’s, goat’s milk or a combination of the two.  Feta made from goat’s milk (Greek feta) has the strongest flavor – sharp, salty, tangy, and lemony.  Feta made from sheep’s milk is the richest and creamiest and less tangy.  You can use either type of feta for this recipe but I prefer Greek feta. Look for blocks of feta with the specialty cheeses at your grocery store.  You may also substitute with crumbles but blocked feta tends to be more flavorful. 
• Peaches: are a beautiful compliment to the juicy watermelon and heaven with arugula. Select ripe peaches for this recipe. A ripe peach will smell sweet and “give” slightly when gently squeezed and won’t have any hints of green. A ripe peach is not necessarily red; red simply comes from direct sun exposure.
• Blackberries:  boasts pops of succulent, soft, juicy, sweet, slightly tart, flavor.  I used one 6-ounce container of blackberries, but feel free to add more. 
• Baby arugula:  please use baby arugula for this recipe!  It is much milder and delicate than mature arugula which is too tart, bitter, and overpowering for this recipe. Baby arugula, however, is slightly peppery but not bitter.
• Fresh herbs: basil, mint and watermelon are a divine pairing.  Basil is fragrant, sweet and peppery with a hint of anise.  Mint boasts a subtly sweet taste and cool sensation that comes from the menthol contained in the herb.  Please use fresh herbs for this recipe and chop them instead of chiffonade so they are more evenly disperse throughout the salad.   I suggest adding the mint just when read to serve with the watermelon because it can turn brown over time.
• Cucumbers:  I chose Persian cucumbers because they not only make for extra pretty petite rounds but are extra crispy rather than watery.  Persian cucumbers only grow to be about five to six inches long, remain quite narrow and are thin-skinned so you don’t have to peel them.  You may substitute with about 1 cup halved or quartered cucumber of your choosing.
• Red onion:  brings the zippy punch to cut through the sweetness. If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes, then drain and pat dry.
• Caramelized pecans:  might sound odd with watermelon – but think how good they are in strawberry salad!  They add a tantalizing sweet crunch that really makes this Watermelon Feta Salad next level. I use my 5 Minute Caramelized Nuts in this recipe because it literally lakes 5 minutes and the nuts emerge beautifully caramelized, sweet and crunchy every time.  You can also buy candied nuts at Sprouts and Whole Foods.

HOW TO PICK A GOOD WATERMELON 

The star of this Watermelon Cucumber Salad is the watermelon so it’s crucial you know how to pick a ripe, sweet one!  If your watermelon isn’t ripe, it won’t
be sweet, flavorful or juicy and will ruin the entire salad.  Unfortunately, you can’t use the sniff test to tell if a watermelon is ripe, so you’ll have to use all of your other senses.  Here is how to pick a ripe watermelon for the best Watermelon Salad recipe:

• Weight:  a ripe watermelon should feel heavy for its size; this means it’s juicy.
• Sound:  if you give the watermelon a good tap, you should hear a deep, hollow sound.
• Stem:  if the melon still has a bit of the stem attached, it should be green as opposed to brown and dried out.  A green stem means the watermelon was
  harvested recently.
• Ground spot:  this is probably the best tip!   As a watermelon grows on the ground, the underside that isn’t exposed to sunlight develops a patch of white or yellow, this is called the ground spot or belly spot.  The more yellow it is, the riper the melon is. If you can’t find the ground spot, it’s likely the watermelon was harvested too early and didn’t have a chance to fully ripen. 
• Appearance:  the watermelon should be smooth without any cuts, bruises or soft spots.  A matte/dull appearance (as opposed to shiny one) is a sign of sun exposure and indicates a riper watermelon.

HOW TO CUT YOUR WATERMELON

There are countless ways to cube watermelon, but this method is the easiest I’ve
found:

• Before you do any cutting, wash the outside of your watermelon.  Even though we are not eating the outside of the melon, the knife passes through the outside into the inside and can contaminate the entire melon with E. coli or other contaminates.
• Place the washed and dried melon on a cutting board.  Cut the melon in half, then cut off the stem end (so only the sides still have the rind). Place the melon cut side down on the cutting board.
• Holding your knife at an angle, cut down towards the cutting board to remove the rind and white flesh. You should see the dark pink insides of the watermelon without any white. 
• Next, cut the watermelon vertically into wedges, about ¾-inch wide – however wide you want the chunks in your salad.
• Place the wedges flat on the cutting board and proceed to cube by slicing vertically and then horizontally.

Can I use a melon baller?

Absolutely!  I cut my watermelon into chunks because it’s quicker and easier, however, you are welcome to use a melon baller if you wish.   

HOW TO STORE WATERMELON

• To Store a Whole Watermelon: if the melon isn’t fully ripe, leave it out at room temperature for up to 2 weeks, until it’s fully ripe before refrigerating.  If the watermelon is already ripe, refrigerate it for up to 3 days to stall the ripening process.
• To Store Watermelon Cubes: refrigerate watermelon cubes in an airtight storage container for up to 4 days.

watermelon SALAD DRESSING

The dressing for this Watermelon Salad is a light balsamic poppy seed laced dressing that’s super simple to whip up. It allows the watermelon to remain the star of the show while marrying all of the ingredients together with its slightly tart, sweet charm.  Here’s what you need to make it:  

• Olive oil:  use extra virgin olive oil for the best flavor.
• Balsamic vinegar:  boasts fruity tang, mellow tartness and rich, complex sweetness. Look for Balsamic Vinegar of Modena I.G.P. for salad dressings and marinades.  It is regulated, processed in Modena, Italy from select grape varieties and balsamic is always the first and main ingredient. I.G.P. should clearly be labeled and marked with the yellow-and-blue I.G.P. stamp (it shows two hillsides in a ring of stars). The vinegar can be designated “aged” if it has fermented for more than three years – a great sign.   Some reputable brands include Colavita, Due Vittorie Oro Gold, Oliviers & Co, EMILIA FOOD LOVE and QO Organic.
• Honey:  adds sweetness and balances the tanginess of the balsamic vinegar.  Use more or less depending on how tangy your balsamic is and how tangy you would like your dressing.
• Dijon mustard: helps balance the sweetness and adds a layer of subtle flavor. I used coarse grain but you may use smooth Dijon as well.
• Garlic:  one finely minced garlic clove or ¼ teaspoon garlic powder to add a very subtle hint of garlic.
• Poppy seeds:  are nutty and slightly fruity with a pleasant texture.  They are also rich in magnesium, calcium and fiber.  You can usually find poppy seeds at the grocery store located next to the spices or on Amazon here.
• Salt and pepper:  A must!  They are how we season the entire salad so be generous. You will season the salad dressing with salt and the salad itself with freshly cracked pepper.

IS WATERMELON SALAD STILL GOOD WITHOUT THE DRESSING?

This Watermelon Cucumber Salad is still delicious without the dressing but is BETTER with the dressing!  The balsamic vinaigrette ties and marries all of the flavors and textures together, especially the arugula with the rest of the salad.

Watermelon salad recipe variations

You can mix up this Watermelon Mint Salad in countless ways but I wouldn’t skip the basil or mint, they bring the flavor to this otherwise overly simple salad. Here are some recipe variation ideas:

• Swap arugula for spinach:  or use other greens such has a spring salad mix. You can even omit the greens altogether.
• Add other fruit:  choose from sweet apples, pears, nectarines, blueberries, strawberries, grapes, mangos, pineapple or clementine oranges.  Swap them for the peaches and blackberries or in addition to.
• Add dried cranberries:  also known as craisins, are plump, sweet, juicy gems in salad.  They are very sweet so you’ll want to use them sparingly.  Craisins are often located next to the salad condiments/toppers at the end of the produce aisle or they’re sold in the bulk bins at Sprouts. 
• Add vegetables: you can add practically any vegetable such as bell peppers, asparagus, mushrooms, broccoli, etc. 
• Add avocados:  slice or chop a large avocado for satisfying creamy bursts to complement the crunchy textures.  Make sure you use a ripe avocado but not overly ripe or it will turn to mush especially with the watery melon. 
• Swap cheese: swap the feta cheese for tangy, creamy goat cheese or mild, buttery Gouda.
• Swap nuts:  swap the caramelized pecans for your favorite toasted nuts such as almonds, walnuts, cashews, pistachios, or macadamia nuts.  You can also try some toasted coconut.
• Add sunflower seeds:  can be added in addition to nuts or instead of.  Make sure to purchase roasted and salted sunflower seeds for the best flavor.
• Add toasted coconut:  add coconut to a large baking sheet/jelly roll pan and spread into an even layer. Bake at 350 F degrees for 5-7 minutes, stirring occasionally and watching closely towards the end as coconut can burn quickly.
• Add protein:  add some chili lime salmon, balsamic chicken, shredded rotisserie chicken, grilled shrimp, or hard-boiled eggs. Silky, salty prosciutto is also superb with watermelon.
• Make it dairy free:  omit the cheese or use dairy-free feta.
• Gluten free: this Watermelon Salad is already gluten free!

HOW TO MAKE watermelon SALAD

Watermelon Salad is very simple to make, the most time-consuming part is chopping the watermelon which takes less than 15 minutes and can be done ahead of time. Here’s how:

• Step 1: Make the Dressing. Whisk all the vinaigrette ingredients together in a bowl or shake in a jar.  We want to make the dressing first so it has time to chill and the flavors to meld.

• Step 2: Caramelize Nuts.  Add pecans, sugar and butter to a nonstick skillet and stir constantly.  The sugar will begin to clump around the nuts then will melt to envelop the nuts in a smooth buttery sugar coating.  Immediately transfer caramelized nuts to parchment paper so they don’t continue to cook and burn.  The caramelized pecans will harden as they cool.  That’s all the effort required for the delightful sweet crunch that you will crave in every bite!
• Step 3: Chop watermelon. Chop the watermelon and allow the cubed watermelon to rest on paper towels to absorb some of the moisture.
• Step 4: Assemble.  Add the arugula to a large bowl followed by the of the rest of the salad ingredients.  Drizzle with desired amount dressing and top with LOTS of freshly cracked pepper.  Dig in!

TIPS FOR THE BEST watermelon salad RECIPE

This Watermelon Feta Mint Salad is super simple to make, but here are a few tips to make it the very best!  

• Use a ripe watermelon.  This salad recipe is only as good as the sweetness of the watermelon- so make it a good one! Use my tips and tricks to select the sweetest watermelon you can.
• Don’t use an over-ripe watermelon.  On the opposite end of the spectrum, take care the watermelon isn’t too ripe or it will start to become mushy.
• Chill the watermelon.  Watermelon Feta Basil Salad is best served immediately after the watermelon is added or else the salad will become watery, so you won’t have a time to chill the watermelon with the salad.  Because of this, make sure to chill the watermelon BEFORE adding it to the salad.  You may chill the watermelon whole before it’s cut or after it is cubed.   
• Customize the dressing.  Balsamic vinegar varies in tanginess and sweetness, as will the watermelon itself and everyones’ personal preference, so don’t be afraid to customize the dressing.  Make it sweeter by adding more honey (but keep in mind the watermelon and nuts are sweet), or tangier by adding additional vinegar one teaspoon at a time.
• Chill the dressing.  Just like the watermelon, the dressing should be chilled – no one likes warm dressing OR watermelon!  Chilling the dressing also deepens, melds and marries all of the flavors so it tastes more complex and more flavorful than freshly made.  If you’re running short on time, make the dressing and pop it in the freezer for up to 30 minutes, then you can use it immediately or transfer to the fridge. 
• Customize the salad.   The salad ingredients and measurements are simply suggestions.  You can add/swap any ingredients for your favorite veggies and fruits as long as you maintain a balance of sweet, tangy, and crunchy; if you swap out an ingredient, replace it with something with a similar flavor profile and texture. 
• Serve immediately.  Once you add the watermelon to the salad, serve immediately because the longer the melon sits, the more juices it releases and the waterier the salad becomes.
• Scale the recipe.  This recipe is easy to scale up for large crowds/potlucks or down in half for lunches by using the up and down arrow in the recipe card next to the servings. 

HOW DO I SERVE watermelon SALAD without it becoming soggy?

There are three ways to serve Watermelon Feta Salad:

• If not expecting leftovers:  add all of the salad ingredients to a large salad bowl.  You can toss everything together with the dressing or serve it on the side and let everyone dress their own salads.
• If expecting leftovers: toss the arugula, feta, nuts, blueberries and peaches together.  Serve the watermelon and dressing on the side. This will prevent the salad from getting soggy from the melon when storing.
• Salad Bar: If you want a fun entertaining idea, consider a salad bar where everyone can pile on as much or as little of their favorite toppings. Everyone, including leftovers, are a winner with a salad bar!

HOW LONG DOES watermelon SALAD LAST? 

This Watermelon Salad is best served right away but keeps for about 3 days in the refrigerator IF you store the watermelon separately. Keep in mind, the longer the watermelon sits, the more juices it will release, so drain off excess juice before serving.

Can I make Watermelon Salad Ahead of Time?

Yes! You can prep the Watermelon Basil Salad up to two days in advance without fully assembling by chopping the fruit and preparing the dressing (tips below).  In fact, I encourage you to chop the watermelon ahead of time so it has time to chill. Here’s how to make ahead:

• Prepare salad ingredients:  the salad ingredients can be prepped 24 hours in advance. Cube the watermelon and store in an airtight container in the fridge; drain of excess juices before using.  Slice the peaches and store in an airtight container in the refrigerator.  Slice the red onions and chop the fresh herbs; store in airtight containers in the refrigerator.
• Nuts: the caramelized pecans can be made up to one week ahead of time and stored in a sealed plastic bag or airtight container at room temperature. I often like to double the nuts for future use.
• Dressing:  can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. 
• Serve:  right before serving, drain off any excess melon fruit juices, toss the nuts and salad ingredients together, drizzle with desired amount of dressing and serve.

watermelon and feta SALAD SERVING SUGGESTIONS

Watermelon and Feta Salad is wonderfully versatile – it goes with practically everything!  The more appropriate question is, what doesn’t it go with?  It’s fabulous at potlucks, picnics and barbecues alongside all of your favorite cookout foods.  Here are just a few recipes that pair well with this recipe, but the possibilities are endless!   

• Serve Watermelon Salad alongside your favorite grilled proteins or potluck/cookout main dishes such as: Best Marinated Grilled Chicken, Harissa Chicken,  Grilled Sirloin Steak with Cajun Butter, Marinated Flank Steak, Best Burgers, Steak Kabobs, Buffalo Chicken, Marinated Pork Chops, and on and on
• Serve Watermelon Salad as part of your potluck spread alongside other favorite side dishes such as Loaded Potato Salad, Broccoli Bacon Salad, Baked Beans,  Italian Tortellini Salad, Greek Pasta Salad, Strawberry Spinach Salad, Cucumber Tomato Salad, Corn Salad, Creamy Grape Salad and Perfect Fruit Salad. 
• Serve Watermelon Salad as a side dish for your favorite barbecue foods such as:  Beef Brisket, Barbecue Ribs,  Grilled Barbecue Chicken, Barbecue Chicken Kabobs, BBQ Burgers and Barbecue Pulled Pork.

IS watermelon SALAD GOOD FOR YOU?

Watermelon is a surprisingly healthy fruit that’s not only tasty but low in calories, high in water content and also delivers many other important nutrients including lycopene, vitamin C, and vitamin A.  Here are just a few health benefits:

• Watermelon helps you hydrate.  The juicy fruit is 92% water plus fiber which helps you hydrate and feel full.
• Watermelon is one of the lowest fruits in calories.  The melon boasts only 46 calories per cup (154 grams) which makes it lower than even low-sugar fruits such as berries.
• Watermelon includes many vitamins and minerals.  One cup (154 grams) of watermelon has 21% Reference Daily Intake (RDI) of Vitamin C, 18% of the RDI Vitamin A, 5% of the RDI Potassium, 4% of the RDI Magnesium, and 3% of Vitamins B1, B5 and B6.  It is also high in beta-carotene and lycopene and contains citrulline, an important amino acid.
• Watermelon includes high levels of lycopene.  Lycopene is an antioxidant that may help lower inflammation and also benefit brain health. For example, it may help delay the onset and progression of Alzheimer’s disease (science direct).  Lycopene also may keep eyes healthy and help prevent against macular degeneration thanks to its antioxidant and anti-inflammatory properties.  Lycopene is found in several parts of the eye where it helps protect against oxidative damage and inflammation.
• Watermelon contains high levels of Vitamin A and C which may improve skin and hair.  Vitamin C helps your body make collagen, a protein that keeps your skin supple and your hair strong.  Vitamin A helps create and repair skin cells, without vitamin A, your skin can look dry and flaky.

LOOKING FOR MORE summer SIDE SALAD RECIPES?

• Grilled Corn Salad with Cilantro Lime Dressing
• Perfect Fruit Salad with Honey Citrus Dressing
• Cucumber Tomato Avocado Salad with Italian Dressing
• Strawberry Salad with Strawberry Balsamic Vinaigrette
• Outback Copycat Wedge Salad with Blue Cheese Ranch
• Southwest Salad with Creamy Salsa Dressing
• Strawberry Broccoli Salad with Creamy Poppy Seed Dressing

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Watermelon Salad with Feta, Basil and Mint

This Watermelon Feta Salad is summer in a bowl! It’s light, bright and refreshing, with a hypnotic combination of sweet-salty, tangy, herbaceous flavors.  Plus, once you see how easy and versatile it is to make, (add whatever you want!) you’ll be making it all summer long!  This Watermelon Salad recipe is made with sweet juicy watermelon, plump peaches, succulent blackberries, crispy cucumbers, zippy red onions, tangy feta, minty mint, sweet basil and caramelized pecans piled on a bed of peppery arugula drizzled with sweet and tangy balsamic poppy seed dressing.  This Watermelon Feta Mint Salad is perfect for lunches, summer potlucks, picnics and cookouts because it can be made ahead (just add the watermelon), is utterly addicting, and always disappears in a flash.

Servings: 8 -10

Prep Time: 25 minutes mins

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Ingredients

SALAD

• 6 cups cubed watermelon
• 4 cups baby arugula
• 3 ripe peaches or nectarines, sliced
• 6 ounces blackberries
• 3 Persian cucumbers, sliced (or about 1 cup quartered English cucumber)
• 4 ounces block feta, cubed (may sub crumbled)
• ¼ red onion, thinly sliced
• ¼ cup mint, chopped
• ¼ cup fresh basil, chopped
• 1 recipe caramelized pecans

DRESSING

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 teaspoons poppy seeds
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced (or ¼ teaspoon garlic powder)
• 1/4 teaspoon salt

Instructions

• Refrigerate whole or cubed watermelon before making the salad so it has time to chill. You may cube the watermelon up to 4 days head of time, but the longer it sits, the less juicy it will become.
• Whisk the dressing ingredients together in a bowl or shake in a jar; refrigerate for a minimum of 20 minutes or up to 3 days. If you’re in rush, pop it in the freezer for 30 minutes to speed up the chilling.
• Add the arugula to a large bowl followed by all the of the rest of the salad ingredients. Drizzle with desired amount dressing and top with LOTS of freshly cracked pepper. Serve immediately. (Only add the watermelon if serving immediate, otherwise, hold the watermelon until ready to serve because it releases a lot of juices – see MAKE AHEAD tips in the Notes below.)

If expecting leftovers:

• Toss the arugula, feta, nuts, blueberries and peaches together.  Serve the watermelon and dressing on the side. This will prevent the salad from getting soggy from the melon when storing.

Notes

• Watermelon:  this salad recipe is only as good as the sweetness of the watermelon- so make it a good one! Use my tips and tricks in the post to select the sweetest watermelon you can.
• Arugula:  please use baby arugula for this recipe!  It is much milder and delicate than mature arugula which is too tart, bitter, and overpowering for this recipe.
• Caramelized pecans:  might sound odd with watermelon – but think how good they are in strawberry salad! I use my 5 Minute Caramelized Nuts in this recipe because it literally lakes 5 minutes or you purchase candied nuts at Sprouts and Whole Foods.
• Customize the dressing:  balsamic vinegar varies in tanginess and sweetness, as will the watermelon itself and everyones’ personal preference, so don’t be afraid to customize the dressing.  Make it sweeter by adding more honey (but keep in mind the watermelon and nuts are sweet), or tangier by adding additional vinegar one teaspoon at a time.
• Variations:  the salad ingredients and measurements are simply suggestions.  You can add/swap any ingredients for your favorite veggies and fruits as long as you maintain a balance of sweet, tangy, and crunchy; if you swap out an ingredient, replace it with something with a similar flavor profile and texture. 
• Storage:  this salad is best served right away but keeps for about 3 days in the refrigerator IF you store the watermelon separately. Keep in mind, the longer the watermelon sits, the more juices it will release, so drain off excess juice before serving.

Make ahead

You can prep the Watermelon Basil Salad up to two days in advance without fully assembling by chopping the fruit and preparing the dressing (tips below).  In fact, I encourage you to chop the watermelon ahead of time so it has time to chill. Here’s how to make ahead:

• Prepare salad ingredients:  the salad ingredients can be prepped 24 hours in advance. Cube the watermelon and store in an airtight container in the fridge; drain of excess juices before using.  Slice the peaches and store in an airtight container in the refrigerator.  Slice the red onions and chop the fresh herbs; store in airtight containers in the refrigerator.
• Nuts: the caramelized pecans can be made up to one week ahead of time and stored in a sealed plastic bag or airtight container at room temperature. I often like to double the nuts for future use.
• Dressing:  can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. 
• Serve:  right before serving, drain off any excess melon fruit juices, toss the nuts and salad ingredients together, drizzle with desired amount of dressing and serve.

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