Watermelon Feta Salad (Printable)
Juicy watermelon meets creamy feta and crisp cucumber with fresh mint for a cool Mediterranean summer dish.
# What You'll Need:
→ Produce
01 - 4 cups seedless watermelon, cubed (about 1 small watermelon)
02 - 1 cup cucumber, diced (about ½ medium cucumber)
03 - ¼ cup red onion, thinly sliced
04 - ¼ cup fresh mint leaves, chopped
→ Dairy
05 - ¾ cup feta cheese, crumbled
→ Dressing
06 - 2 tablespoons extra virgin olive oil
07 - 1 tablespoon fresh lime juice (or lemon juice)
08 - ½ teaspoon honey (optional)
09 - Salt and black pepper, to taste
# Directions:
01 - In a large salad bowl, combine the cubed watermelon, diced cucumber, sliced red onion, and chopped mint.
02 - Gently add the crumbled feta cheese to the bowl.
03 - In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and black pepper until emulsified.
04 - Drizzle the dressing over the salad.
05 - Toss gently to combine, being careful not to break up the watermelon cubes.
06 - Serve immediately, or chill in the refrigerator for up to 1 hour before serving.
# Expert Advice:
01 -
- The sweet and salty combination hits every craving at once
- It comes together in literally 15 minutes with zero cooking
- Perfect for those days when it's too hot to even think about the stove
02 -
- I learned the hard way that overmixing this salad turns it into a watery mess—toss it like it's made of glass
- The mint can sometimes overpower everything else, so start with less and add more to taste
- Room temperature watermelon actually tastes sweeter than cold, so don't feel like you need to serve this ice-cold
03 -
- Pat your cucumber dry with a paper towel after dicing to prevent the dressing from getting watered down
- If your onion seems too sharp, soak the slices in ice water for 10 minutes before adding them to the salad