Go Back Email Link
–+ servings
overhead flat lay of watermelon feta salad in a large white serving bowl with fresh mint, crumbled feta, sliced cucumber, and a honey-lime drizzle on a bright summer table

Watermelon Feta Salad

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings

Ingredients
  

  • 6 cups seedless watermelon cut into 1-inch cubes, about half a medium watermelon
  • 1 cup English cucumber thinly sliced or half-moon cut, about half a large cucumber
  • 4 oz feta cheese block feta in brine, crumbled by hand
  • 1/4 cup fresh mint leaves torn by hand, plus more for garnish
  • 1/4 cup red onion very thinly sliced, optional
  • 2 tbsp fresh lime juice about 1 large lime
  • 1 tbsp extra-virgin olive oil
  • 1 tsp honey or agave for vegan
  • 1/4 tsp flaky sea salt such as Maldon, plus more to taste
  • 1/8 tsp freshly cracked black pepper

Instructions
 

  • Chill your cubed watermelon in the refrigerator for at least 30 minutes before assembling for the most refreshing result.
  • If using red onion, place the thin slices in a small bowl of cold water for 5–10 minutes to mellow their sharpness, then drain and pat dry.
  • Arrange the chilled watermelon cubes and cucumber slices in a large, wide serving bowl or on a platter.
  • In a small bowl, whisk together the fresh lime juice, extra-virgin olive oil, honey, flaky sea salt, and black pepper until well combined.
  • Drizzle the dressing evenly over the watermelon and cucumber.
  • Scatter the crumbled feta generously over the top, followed by the drained red onion if using.
  • Tear the fresh mint leaves by hand and scatter over the salad. Do not toss vigorously — gently fold just 2–3 times to keep the components intact.
  • Taste and adjust with a small pinch of additional flaky sea salt if needed, remembering the feta is already salty.
  • Serve immediately for the best texture and freshness.

Notes

Make-ahead tip: Prep all components separately and refrigerate. Assemble no more than 30 minutes before serving to prevent the salad from becoming watery. Variation: Add a pinch of Tajín or thin jalapeño slices for a spicy-sweet version. For a more substantial salad, add 2–3 cups of fresh arugula. Storage: This salad is best served fresh and does not store well once dressed, as the watermelon releases liquid. If you have leftovers, drain excess liquid and enjoy within 24 hours.
No ratings yet