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Watermelon Blueberry Feta Salad

Watermelon blueberry feta salad with fresh mint and a quick lime-honey dressing. Cubed watermelon and juicy blueberries are tossed with creamy feta, then chilled for a crisp, refreshing summer side.
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Prep Time 10 minutes
Chill 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 214
Ingredients Method Notes

Ingredients
  

Watermelon Blueberry Feta Salad
  • 6 cup watermelon cubed
  • 1.5 cup fresh blueberries
  • 0.75 cup crumbled feta cheese
  • 0.25 cup fresh mint leaves chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 sea salt pinch

Method
 

Combine the salad
  1. Add the watermelon cubes and blueberries to a large serving bowl.
  2. Sprinkle the crumbled feta cheese over the fruit.
  3. Add the chopped mint leaves.
Make the lime-honey dressing
  1. In a small bowl, whisk together lime juice, honey, olive oil, and salt until evenly combined.
  2. Drizzle the dressing over the salad.
  3. Gently toss until evenly coated, making sure the fruit is lightly covered.
Chill and serve
  1. Chill the salad for 15 minutes before serving for the best flavor.
  2. Garnish with additional mint and feta if desired.

Notes

For clean, scoopable bites, cube the watermelon to similar sizes so every forkful gets fruit, feta, and mint. Store covered in the refrigerator for up to 2 days; it’s best fresh but stays good slightly longer for a watery fruit salad. Freezing isn’t recommended because watermelon texture softens. To make it dairy-light, use a feta-style plant-based crumble in the same amount.