Watermelon Feta Mint Salad (Print Version)

Juicy watermelon, creamy feta, and fresh mint come together with lime and olive oil.

# What You'll Need:

→ Produce

01 - 4 cups seedless watermelon, cut into 1-inch cubes
02 - 2 tablespoons fresh mint leaves, finely chopped

→ Dairy

03 - 3/4 cup feta cheese, crumbled

→ Pantry

04 - 2 teaspoons extra-virgin olive oil
05 - 1 tablespoon fresh lime juice

# How to Make It:

01 - In a large bowl, gently combine the watermelon cubes, crumbled feta, and chopped mint.
02 - Drizzle the olive oil and lime juice over the salad.
03 - Toss lightly to mix, taking care not to break up the watermelon pieces.
04 - Serve immediately, garnished with additional mint if desired.

# Additional Tips::

01 -
  • It comes together in ten minutes flat, which means you can make it while guests are arriving instead of stress-cooking in the kitchen.
  • The salty feta against sweet watermelon and bright mint hits your palate like nothing else—that contrast is pure magic.
  • It's light enough to eat after a heavy meal but satisfying enough that nobody feels like you took shortcuts on flavor.
02 -
  • Make this salad no more than an hour before you serve it, or the watermelon releases so much liquid that everything gets soggy and the feta dissolves into the juice—I learned this the hard way at a potluck.
  • If you're transporting it somewhere, keep the dressing separate and toss it together right when you arrive, which also solves the sogginess problem completely.
03 -
  • A perfectly ripe watermelon is half the battle—look for one that's heavy, has a flat spot on one side from sitting on the ground, and sounds hollow when you knock on it.
  • If your feta is very salty, soak it in cool water for five minutes and pat it dry before using, which mellows the intensity without losing the tang.
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