Watermelon Feta Salad with Mint
This watermelon feta salad with mint is a refreshing summer classic that combines juicy cubed watermelon, salty feta cheese, and fresh mint in one simple bowl. Ready in just 15 minutes with no cooking required, it's the perfect side dish for cookouts, potlucks, or a light lunch.
Equipment
- Sharp chef's knife
- Melon Baller - optional
- Large cutting board
- Citrus juicer
- Mandoline slicer - optional
- Large Serving Bowl or Platter - wide and shallow
- Mixing bowl - for dressing
Ingredients
- 6 cups seedless watermelon - about 900g, cut into 1-inch cubes
- 1 cup feta cheese - 150g, block-style, cut into small cubes
- ½ cup fresh mint leaves - about 15g, roughly chopped or thinly sliced
- ¼ cup red onion - 40g, thinly sliced
- 3 tablespoons extra virgin olive oil - 45ml
- 2 tablespoons lime juice - 30ml, freshly squeezed
- flaky sea salt - to taste, plus more for garnish
- black pepper - freshly cracked, to taste
- ¼ cup pistachios - 35g, roughly chopped, optional
- balsamic glaze - optional, for drizzling
Instructions
- Cut the watermelon in half, then into wedges. Slice off the rind and cut the flesh into 1-inch cubes. Place in a colander to drain excess juice.
- Cut the feta block into small cubes about half the size of the watermelon cubes. Rinse mint leaves, pat dry, stack, roll, and slice into thin ribbons.
- Peel and halve the red onion, then slice as thinly as possible using a mandoline or sharp knife. Soak in cold water for 5-10 minutes if desired to reduce sharpness, then drain well.
- In a small mixing bowl, combine olive oil and lime juice. Add a pinch of flaky sea salt and cracked black pepper. Whisk until emulsified.
- Spread drained watermelon cubes in a single layer on a large, shallow serving platter. Scatter cubed feta evenly over the watermelon, then sprinkle sliced red onion on top.
- Drizzle the dressing evenly over the salad. Sprinkle sliced mint and chopped pistachios over the top. Finish with a light drizzle of balsamic glaze and a small pinch of flaky sea salt.
- Serve immediately for the best texture and temperature. Use a large serving spoon to scoop portions that include a bit of watermelon, feta, and mint in each serving.
Notes
- Chill all ingredients ahead of time for the most refreshing salad. Cold watermelon and cold feta make a noticeable difference.
- Draining the watermelon is essential to prevent the salad from becoming watery on the platter.
- Cut feta by hand instead of using pre-crumbled cheese. It holds its shape better and looks cleaner on the plate.
- Add mint at the last minute since it browns quickly once cut. Slice it right before assembling the salad.
- Use a light hand with the dressing to keep the salad from turning soggy. You can always add more at the table.
- Taste before adding extra salt since feta is already quite salty.
- A wide, shallow platter works better than a deep bowl to keep ingredients from sinking and clumping together.
- Serve within an hour of making for best results. This salad does not hold well for extended periods.
- To make ahead, prep all components separately and assemble just before serving. Store diced watermelon and feta in separate containers in the fridge for up to 2 days.
- For a spicier version, add thinly sliced jalapeño or a pinch of chili flakes. For extra crunch, add diced Persian cucumber.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 280mgPotassium: 180mgFiber: 1gSugar: 9gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 4mg
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