Watermelon Feta Salad
A refreshing summer salad combining sweet watermelon with salty feta, fresh herbs, and a light citrus‑olive oil dressing.
Equipment
- Sharp knife
- Cutting board
- Large mixing bowl
- Small whisk
- Serving platter
Ingredients
Main Ingredients
- 12 cups seedless watermelon, cubed about 3 small melons
- 2¼ cups feta cheese, crumbled or cubed
- ¾ cup fresh mint leaves, torn or chopped
- 3–6 tablespoons olive oil
- 3 tablespoons fresh lime or lemon juice
- salt and black pepper to taste
Optional Add‑ins
- ¾ cup thinly sliced red onion optional
- 1½ cups arugula or baby spinach optional
- balsamic glaze drizzle optional
- chopped cucumber optional
- toasted pine nuts or pumpkin seeds optional
- fresh basil leaves optional, substitute or addition to mint
Instructions
- Cube the watermelon into bite‑sized chunks and place into a large mixing bowl.
- Sprinkle crumbled or cubed feta and torn mint leaves over the watermelon.
- In a small bowl, whisk together olive oil, lime or lemon juice, a pinch of salt, and a few cracks of black pepper.
- Drizzle the dressing over the salad and toss gently to combine, taking care not to crush the watermelon or break up the feta too much.
- Serve immediately or refrigerate for 15–30 minutes to let flavors meld.
- Just before serving, garnish with optional add‑ins: balsamic glaze, extra mint or basil, nuts, onion, cucumber, or greens.
Notes
This salad is best made just before serving to keep the watermelon crisp. Feel free to prep components ahead and assemble last minute. Block feta gives great texture and mint is the star—basil works too!