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Refreshing Watermelon Salad with Feta and Mint

Refreshing Watermelon Salad with Feta and Mint

A bright, cooling summer salad combining sweet watermelon, salty feta, fresh mint, and a simple lime dressing. No cooking is required, making it ideal for picnics, barbecues, and warm-weather lunches.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cups Seedless watermelon, cut into 1-inch cubes
  • 4 ounces Feta cheese, crumbled
  • 1/2 cup Fresh mint leaves, thinly sliced or torn
  • 1/4 small onion Small red onion, very thinly sliced
Dressing
  • 2 tablespoons Extra-virgin olive oil
  • 2 tablespoons Fresh lime juice
  • 1 teaspoon Honey or agave, optional
  • 1/4 teaspoon Kosher salt, plus more to taste
  • 1/8 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Cut the seedless watermelon into 1-inch cubes and remove any remaining seeds. If the fruit is especially juicy, place the cubes in a colander for a few minutes to drain excess liquid.
  2. Very thinly slice the red onion, then thinly slice or gently tear the mint leaves. Tearing the mint helps protect its fresh aroma and reduces bruising.
  3. Whisk the extra-virgin olive oil, lime juice, optional honey or agave, kosher salt, and black pepper in a small bowl until combined.
  4. Place the watermelon, feta, mint, and red onion in a large serving bowl. Combine them gently so the watermelon cubes stay intact and the feta does not become pasty.
  5. Drizzle the dressing over the salad and fold carefully with a large spoon or soft spatula. Mix only until the dressing is distributed.
  6. Taste the salad and adjust with more salt, pepper, or lime juice as needed. Serve immediately, or chill briefly for 15 to 30 minutes before serving.

Notes

Use very cold, ripe watermelon and add the dressing just before serving to help prevent excess liquid. Add the feta and mint gently at the end. Leftovers can be refrigerated briefly, but the salad is best the day it is made.