This is the salad I crave on hot days.
It’s cold, juicy, salty, and fresh all at the same time. Watermelon and feta were made for each other (who knew, right?), and the mint takes it over the top.
I started making this one summer for a barbecue and now I bring it to every potluck. It’s ridiculously easy but always gets compliments. Let’s make it!
🛒 What You’ll Need
- 4 cups seedless watermelon, cut into cubes
- 1 cup feta cheese, crumbled
- ¼ cup fresh mint leaves, chopped
- 1 tablespoon extra virgin olive oil
- Juice of 1 lime
- Pinch of salt (optional)
💕 Why I Love This Recipe
This one takes me straight to summer. I first tried it at a friend’s backyard BBQ. One bite and I was hooked. It’s become my go-to when I want something easy, impressive, and super refreshing.
- No cooking required!
- Takes less than 15 minutes to make.
- Perfect balance of sweet, salty, and fresh.
- Works great as a side dish or light lunch.
🍽️ Servings + Time
- Serves: 4
- Total Time: 15 minutes
- Cook Time: 0 minutes (no cooking!)
🔬 Why This Recipe Works (Quick Science)
Watermelon is over 90% water, so it’s super hydrating. The saltiness of the feta brings out the sweetness in the watermelon, and mint adds brightness and a cool finish. Lime juice adds acid, which balances all the flavors. Olive oil pulls it all together and gives it that silky finish.
📝 Instructions
Step 1: Cut the Watermelon
Cut 4 cups of seedless watermelon into bite-sized cubes.
Step 2: Crumble the Feta
Crumble 1 cup of feta cheese into small chunks.
Step 3: Chop the Mint
Finely chop ¼ cup of fresh mint leaves.
Step 4: Combine Ingredients
In a large bowl, gently toss the cubed watermelon, crumbled feta, and chopped mint.
Step 5: Dress It Up
Drizzle with 1 tablespoon of olive oil and squeeze juice of 1 lime over the top. Toss gently again.
✅ Pro Tips
- Chill the watermelon before cutting for an extra-refreshing salad.
- Use block feta for better texture—it crumbles beautifully.
- Don’t overdress it—too much lime juice will water it down.
- Add mint just before serving to keep it fresh and vibrant.
- Gently toss everything to keep the feta from breaking down too much.
🔧 Tools You’ll Need
- Sharp knife
- Cutting board
- Large mixing bowl
- Small bowls for prepping
- Citrus squeezer (optional)
🔄 Substitutions + Variations
- Swap feta for goat cheese or vegan feta.
- Add sliced cucumbers for crunch.
- Try basil instead of mint for a different vibe.
- Add a handful of arugula for a peppery twist.
🧊 Make Ahead Tips
You can cube the watermelon and crumble the feta a few hours in advance. Keep them separate in the fridge. Mix and dress everything just before serving to avoid sogginess.
🧊 Leftovers + Storage
Store leftovers in an airtight container in the fridge for up to 2 days. After that, the watermelon starts to lose texture. It’s best eaten fresh!
🤔 Why You Might Run Into Issues (Common Mistakes)
- Too much lime juice = watery salad.
- Overmixing = mushy feta.
- Using unripe watermelon = less sweetness and flavor.
- Making it too early = soggy salad.
🍽️ What to Serve With
- Grilled chicken or shrimp
- BBQ burgers or ribs
- Pita bread and hummus
- A crisp rosé or sparkling water with lime
🍴 Meal Plan Ideas
- Lunch: Add grilled chicken for a protein-packed salad.
- Dinner Side: Perfect next to grilled meats or sandwiches.
- Picnic: Pack in a cooler and serve cold with wraps.
❓ FAQ
Can I make this the night before?
Prep ingredients ahead, but don’t mix or dress until just before serving.
What kind of feta works best?
Block feta in brine—more flavor and better texture.
Can I use pre-cut watermelon?
Yes, but fresh-cut watermelon tastes better and holds up longer.
How do I pick a good watermelon?
Look for a yellow spot (means it ripened on the vine), and it should feel heavy for its size.
💬 That’s it!
This salad is proof that simple can be stunning. Whether you’re making it for a gathering or just treating yourself, it’s always a hit. Give it a try, and let me know how it turned out in the comments—or ask me anything if you need help!