Watermelon Feta Salad (Print Page)

Sweet watermelon and feta with cucumber, mint, lime and olive oil for a bright, chilled summer salad.

# What You Need:

→ Produce

01 - 4 cups seedless watermelon, cut into 1-inch cubes
02 - 1 cup English cucumber, diced
03 - 1/4 small red onion, thinly sliced into half-moons
04 - 1/4 cup fresh mint leaves, hand-torn
05 - 1/4 cup fresh basil leaves, hand-torn (optional)

→ Dairy

06 - 3/4 cup feta cheese, crumbled

→ Dressing

07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh lime juice (or lemon juice)
09 - 1/2 teaspoon honey or agave syrup
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Cube the seedless watermelon into 1-inch pieces, dice the cucumber, thinly slice the red onion into half-moons, and gently tear the fresh mint and basil leaves by hand. Combine all prepared produce in a large mixing bowl.
02 - In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey or agave syrup, salt, and freshly ground black pepper until the mixture is fully emulsified and well blended.
03 - Drizzle the whisked dressing evenly over the watermelon and vegetable mixture. Toss gently with salad servers to coat all ingredients without breaking apart the delicate watermelon cubes.
04 - Scatter the crumbled feta cheese over the top of the dressed salad. Toss once more very gently to distribute the feta throughout. Serve immediately, garnished with additional fresh mint leaves if desired.

# Expert Tips:

01 -
  • Zero cooking required, which means your kitchen stays cool and you stay sane on hot days.
  • The sweet and salty contrast is the kind of thing that makes people close their eyes when they take a bite.
02 -
  • Watermelon releases water fast once cut and salted, so this salad is best assembled right before eating if you want that crisp texture.
  • Chilling the watermelon for at least an hour before assembling makes every bite feel like relief on a scorching day.
03 -
  • A drizzle of balsamic reduction over the finished plate adds a tangy depth that transforms the whole dish into something restaurant worthy.
  • Cube the watermelon slightly larger than you think you need because it shrinks in perceived size once mixed with everything else.

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