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Watermelon Feta Mint Salad

Watermelon feta mint salad with juicy 1-inch cubes, salty feta, and torn fresh mint, dressed with a lime-honey olive oil drizzle. Bright, refreshing, and easy to toss for a crisp summer-style side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cup seedless watermelon cubed into 1-inch chunks
  • 1 cup crumbled feta cheese
  • 0.25 cup fresh mint leaves torn
  • 0.25 small red onion thinly sliced
  • 1 English cucumber English cucumber halved and sliced into half-moons
Dressing
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil
  • 0.25 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper

Method
 

Build the salad
  1. Cut the seedless watermelon into 1-inch cubes, removing any seeds, and place them into a large wide serving bowl. Keep the pieces uniform so they stay intact when tossed.
  2. Slice the English cucumber into half-moons and add to the bowl, then add the thinly sliced red onion. Distribute them so the onion shows throughout the salad.
Make the dressing and toss
  1. In a small bowl, whisk together the fresh lime juice, honey, and extra virgin olive oil until combined. Season with flaky sea salt and freshly cracked black pepper, whisking to dissolve.
  2. Drizzle the dressing over the watermelon mixture and gently toss to coat with a soft hand so the watermelon stays intact. Toss just until glossy and evenly dressed.
Finish and serve
  1. Scatter the crumbled feta cheese generously over the top of the salad. Aim for even coverage so every bite gets salt and creaminess.
  2. Tear the fresh mint leaves and drop them over the salad right before serving for the freshest aroma. Serve immediately for the crispest texture.

Notes

Pro tip: if you’re prepping ahead, hold the feta and mint until just before serving to keep the watermelon crisp and the herbs bright. Store assembled salad covered in the refrigerator up to 1 day, but expect the watermelon to release more juice. Freezing is not recommended. For a dairy-lite option, use a feta-style plant-based crumbles in the same amount.