Watermelon Feta and Mint Salad (Print Page)

Sweet watermelon, creamy feta and crisp mint tossed with cucumber and a lime-olive oil dressing for a bright summer salad.

# What You Need:

→ Produce

01 - 4 cups seedless watermelon, cut into 1-inch cubes
02 - 1 small cucumber, thinly sliced
03 - 1/4 cup fresh mint leaves, torn

→ Cheese

04 - 3/4 cup feta cheese, crumbled

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon honey (optional)
08 - Freshly ground black pepper, to taste

# Directions:

01 - In a large mixing bowl, combine the watermelon cubes, cucumber slices, and torn mint leaves.
02 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, and honey (if using) until emulsified.
03 - Pour the dressing over the watermelon mixture and gently toss until all ingredients are evenly coated.
04 - Add the crumbled feta cheese and gently fold it into the salad, taking care not to break up the cheese too much.
05 - Transfer to a serving platter, garnish with extra mint leaves, and finish with freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • The sweet and salty contrast is so addictive that people will stand over the bowl eating it before dinner is even served.
  • It takes fifteen minutes from fridge to table and looks like something you would pay sixteen dollars for at a cafe.
02 -
  • This salad waits for no one, so dress it no more than ten minutes before serving or the watermelon will weep all over your beautiful platter.
  • Chilling the watermelon before assembling makes a massive difference in how refreshing each bite tastes on a hot day.
03 -
  • Use a melon baller for half the watermelon instead of cubes if you want the salad to look instantly more elegant with zero extra effort.
  • A tiny pinch of flaky sea salt on top right before serving wakes up every single flavor in the bowl.

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