Refreshing Watermelon and Feta Salad with Lime and Mint
Watermelon Feta Salad
A crisp, refreshing mix of sweet watermelon and salty feta cheese, perfect for entertaining.
Nutrition (per serving)
There is nothing that says summer quite like a crisp, cold watermelon. When hosting guests during those warmer months, I always reach for this vibrant salad because it strikes that perfect balance between sweet, salty, and incredibly refreshing. It’s a sophisticated way to serve fruit that goes beyond a simple platter, turning a backyard staple into a conversation piece that everyone will be asking for the recipe.
The secret to this dish is the contrast of textures and flavors. You get the juicy crunch of the melon paired with the creamy tang of high-quality feta cheese, all tied together with a bright lime vinaigrette and plenty of fresh mint. It's light enough to accompany grilled meats but flavorful enough to stand on its own as a refreshing mid-afternoon snack for your friends and family.
Ingredients
- Seedless watermelon, cubed:6 cups
- Feta cheese, crumbled:1 cup
- Fresh mint leaves, torn:½ cup
- Red onion, thinly sliced:¼ cup
- Extra virgin olive oil:2 tbsp
- Fresh lime juice:2 tbsp
- Honey:1 tsp
- Flaky sea salt:½ tsp
- Freshly ground black pepper:1 pinch
Instructions
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In a small bowl, whisk together the olive oil, lime juice, honey, sea salt, and black pepper until well combined to create the dressing.
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Prepare the watermelon by cutting it into uniform 1-inch cubes and placing them into a large, wide serving bowl or onto a platter.
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Add the thinly sliced red onion and about half of the torn mint leaves to the watermelon.
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Drizzle the lime dressing over the mixture and toss very gently with your hands or a large spoon to ensure the melon is coated without bruising.
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Top the salad with the crumbled feta cheese and the remaining fresh mint leaves just before you are ready to present it to your guests.
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Serve immediately while the fruit is still cold for the most refreshing experience.
Tips & Notes
- Chill the watermelon in the refrigerator for at least two hours before cutting to keep the salad crisp.
- If you find raw onions too sharp, soak the slices in a bowl of ice water for 10 minutes then pat dry before adding to the salad.
- Avoid dressing the salad too far in advance, as the salt will draw moisture out of the watermelon and make it watery.
