Watermelon Feta Salad

Name: Watermelon Feta Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 8 cup seedless watermelon cut into 1-inch cubes (about a 5–6 lb quarter watermelon); 1 English cucumber halved lengthwise and sliced into half-moons; 6 oz feta cheese crumbled (block feta preferred over pre-crumbled); 0.25 cup fresh mint leaves torn or roughly chopped; 0.25 cup red onion very thinly sliced; 3 tbsp fresh lime juice from about 2 limes; 1 tbsp extra virgin olive oil; 1 tsp honey; 0.25 tsp flaky sea salt plus more; 1 pinch black pepper freshly ground; 2 tbsp fresh mint leaves whole small leaves; 1 pinch flaky sea salt for finishing

Salad15 min6 servingsEasy

About this recipe

A refreshing, crowd-pleasing summer salad that balances sweet juicy watermelon with salty crumbled feta, crisp cucumber, and fresh mint, all tied together with a simple honey-lime dressing. It comes together in minutes and is always a hit at cookouts, picnics, and backyard gatherings. No cooking required — just chop, toss, and serve.

Instructions

1
Cut the watermelon into 1-inch cubes, removing any rind. Pat the cubes gently with a paper towel to absorb excess surface moisture — this keeps the salad from becoming watery. Transfer to a large mixing bowl or platter.
2
Halve the cucumber lengthwise, then slice into half-moon pieces about ¼-inch thick. Add to the bowl with the watermelon.
3
If using red onion, soak the thin slices in cold water for 5 minutes, then drain and pat dry. This mellows their sharpness without losing their crunch. Add to the bowl.
4
In a small mixing bowl or jar, whisk together the lime juice, olive oil, honey, flaky sea salt, and a grind of black pepper until combined. Taste and adjust — add a touch more honey if your watermelon is less sweet, or more lime juice for extra brightness.
5
Drizzle the dressing over the watermelon and cucumber. Toss very gently — watermelon is delicate and you want to coat everything without breaking up the cubes.
6
Scatter the torn mint leaves over the salad and fold in gently. Then scatter the crumbled feta cheese on top — do not toss after adding the feta cheese, so the chunks stay intact and visible.
7
Finish with a few whole mint leaves and a pinch of flaky sea salt over the top. Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving.

Watermelon Feta Salad

Salad15 min6 servingsEasy

About this recipe

Instructions

1
Cut the watermelon into 1-inch cubes, removing any rind. Pat the cubes gently with a paper towel to absorb excess surface moisture — this keeps the salad from becoming watery. Transfer to a large mixing bowl or platter.
2
Halve the cucumber lengthwise, then slice into half-moon pieces about ¼-inch thick. Add to the bowl with the watermelon.
3
If using red onion, soak the thin slices in cold water for 5 minutes, then drain and pat dry. This mellows their sharpness without losing their crunch. Add to the bowl.
4
In a small mixing bowl or jar, whisk together the lime juice, olive oil, honey, flaky sea salt, and a grind of black pepper until combined. Taste and adjust — add a touch more honey if your watermelon is less sweet, or more lime juice for extra brightness.
5
Drizzle the dressing over the watermelon and cucumber. Toss very gently — watermelon is delicate and you want to coat everything without breaking up the cubes.
6
Scatter the torn mint leaves over the salad and fold in gently. Then scatter the crumbled feta cheese on top — do not toss after adding the feta cheese, so the chunks stay intact and visible.
7
Finish with a few whole mint leaves and a pinch of flaky sea salt over the top. Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving.