Watermelon Feta Mint Salad
A refreshing, sweet–savory summer salad made with juicy watermelon, creamy feta, bright mint, and a zesty lime dressing. Perfect for picnics, barbecues, or a quick, hydrating snack. Takes only a few minutes to make and always impresses guests.
Time Required
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4–6
Ingredients
For the Salad
4 cups watermelon, cubed or balled (seedless recommended)
¾ cup feta cheese, crumbled or cubed
½ cup fresh mint leaves, torn or chopped
½ small red onion, thinly sliced (optional)
1 small cucumber, sliced or diced (optional)
For the Lime Dressing
2 tablespoons extra-virgin olive oil
1–2 tablespoons fresh lime juice (to taste)
1 teaspoon honey or agave (optional for balance)
Pinch of salt
Pinch of black pepper
Instructions
1. Prepare the Watermelon
Cut the watermelon into bite-size cubes or use a melon baller for round shapes.
Place in a large salad bowl.
2. Add Fresh Ingredients
Add the crumbled feta.
Toss in the mint leaves (tear them right before adding for maximum aroma).
Add red onions or cucumber if using.
3. Make the Dressing
In a small bowl, whisk together:
Olive oil
Lime juice
Honey
Salt
Pepper
4. Dress the Salad
Drizzle the dressing over the watermelon mixture.
Gently toss—don’t overmix or the feta will break down too much.
5. Serve
Enjoy immediately for best texture and flavor.
Optionally garnish with extra mint or a sprinkle of toasted sesame seeds.
Tips for Best Results
Use cold watermelon straight from the fridge.
Crumbly feta (Greek sheep’s milk feta) works best for flavor.
Add dressing right before serving so the watermelon doesn’t release too much juice.
Don’t add too much salt—feta is already salty.
Optional Add-Ins / Variations
Balsamic glaze drizzle
Avocado cubes
Fresh basil instead of mint
Arugula for a leafy version
Toasted pumpkin seeds or pistachios
Chili flakes for a spicy touch
Storage
Best eaten fresh.
If needed, store in the fridge for up to 12 hours, but keep the dressing separate to prevent watery texture.
Frequently Asked Questions (Q&A)
Q1: Can I make this salad ahead of time?
A: Yes—prep the ingredients ahead but add the dressing and feta right before serving for the best texture.
Q2: What type of feta is best?
A: Greek feta made from sheep’s milk is most flavorful and holds its shape well.
Q3: Can I use lemon instead of lime?
A: Absolutely. Lemon gives a slightly softer acidity but works perfectly.
Q4: How do I choose a ripe watermelon?
A: Look for:
A creamy yellow field spot
A deep hollow sound when tapped
A heavy weight for its size
Q5: Is red onion necessary?
A: No, it’s optional. It adds a nice sharp contrast, but the salad is still great without it.
Q6: Can I make it vegan?
A: Yes! Use vegan feta or omit the cheese entirely.
Q7: What dishes does this pair well with?
A: Grilled chicken, burgers, seafood, BBQ ribs, or any summer meal.