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Watermelon Mint Feta Salad

Watermelon Mint Feta Salad pairs juicy watermelon cubes with salty crumbled feta and torn mint for a cool, bright bite. Tossed with an olive oil–lime dressing and finished with balsamic glaze, it’s ready in about 10 minutes with no cooking.
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Prep Time 10 minutes
Chill time (optional) 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: American, Mediterranean
Calories: 360
Ingredients Method Notes

Ingredients
  

Watermelon
  • 6 cup watermelon
Feta and aromatics
  • 8 oz feta cheese
  • 0.5 cup fresh mint leaves
  • 0.25 cup red onion
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp balsamic glaze
  • 0.25 tsp flaky sea salt
  • 0.25 tsp black pepper

Method
 

Assemble the salad
  1. Arrange the watermelon cubes on a large serving platter in an even layer so each bite gets fruit.
  2. Scatter the crumbled feta and thinly sliced red onion evenly over the watermelon for salty contrast.
Make the dressing and dress
  1. In a small bowl, whisk together the olive oil and lime juice until combined.
  2. Drizzle the olive oil-lime dressing evenly over the salad.
Finish and serve
  1. Top with torn fresh mint leaves, then drizzle with the balsamic glaze.
  2. Finish by sprinkling flaky sea salt and black pepper over the top.
  3. Serve immediately for best texture, or chill for up to 1 hour before serving.

Notes

Pro tip: for the juiciest texture, keep the watermelon chilled but do not salt until right before serving so it stays crisp. Store leftovers in an airtight container in the refrigerator up to 1 day (water may release as it sits). Freezing is not recommended because watermelon softens. For a dairy-light option, use a vegan feta-style crumble in the same amount.