Watermelon Feta Salad With Mint Recipe

I’m excited to share my Feta Cucumber Watermelon Salad, a no fuss, no cooking summer dish that’s easy to assemble, adaptable for dairy-free or vegetarian diets, and ideal for your next cookout.

I love this salad because it feels effortless but somehow fancy. I toss big cubes of seedless watermelon with crumbled feta cheese and let the contrast do the work.

People always lean in curious, like they saw it on a feed titled Watermelon Feta Mint Salad Delish or under a Summer Salads Watermelon Feta roundup, then suddenly everyone wants a second scoop. No cooking, no drama, just bright, surprising bites that somehow make a backyard meal feel elevated.

I still cant explain why it disappears so fast, but I never argue with an empty bowl.

Ingredients

• Watermelon is super hydrating and sweet, it adds juicy crunch and natural sugars.
• Feta brings salty tangy creaminess, adds protein and savory depth, kinda rich.
• Fresh mint is bright and cool, lifts flavors and helps digestion.
• Cucumber keeps it crisp and light, low calorie and very refreshing.
• Red onion adds a sharp bite, a little sulfur kick and crunch.
• Olive oil rounds everything out, healthy fats for satiety and mouthfeel.
• Lime juice gives zesty acid, brightens sweetness and keeps it tasting fresh.
• Balsamic glaze adds sticky tangy sweetness, optional but totally addictive drizzle.

Ingredient Quantities

• 6 cups seedless watermelon, cut into 1 inch cubes (about 1 small melon)
• 8 ounces crumbled feta cheese (or 8 oz dairy free feta if you want it dairy free)
• 1/4 cup fresh mint leaves, roughly chopped or torn
• 1/2 small English cucumber, thinly sliced (about 1 cup)
• 1/4 small red onion, thinly sliced (or 2 tablespoons finely chopped)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice (about 1 lime, lemon works too)
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons balsamic glaze for drizzling, optional

How to Make this

1. Put the seedless watermelon in the fridge for at least 30 minutes if you can, then cut into about 1 inch cubes so you get roughly 6 cups. Pat any big wet pieces with a towel if they seem soggy.

2. Thinly slice 1/2 small English cucumber and 1/4 small red onion. If you want milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

3. Roughly chop or tear 1/4 cup fresh mint leaves and set aside. Crumble 8 ounces feta (or 8 oz dairy free feta) into a small bowl.

4. In a small bowl whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lime juice (about 1 lime, lemon works too), 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust. It’s okay if it tastes a bit sharp, the watermelon sweetens it.

5. In a large bowl combine the watermelon cubes, cucumber slices and drained onion. Drizzle half the dressing over them and gently toss with your hands or two big spoons so nothing gets mashed.

6. Add the crumbled feta and chopped mint, then drizzle the rest of the dressing. Toss very gently so the feta stays in small pieces and you don’t bruise the watermelon.

7. Let the salad sit for 5 to 10 minutes at room temp so flavors marry, but don’t leave too long or the melon will release too much juice. If it gets watery, drain a little before serving.

8. Transfer to a serving bowl or platter, taste and sprinkle a touch more flaky sea salt if needed.

9. Right before serving drizzle about 2 tablespoons balsamic glaze over the top if you like that sweet tang, and scatter a few extra mint leaves for color. Enjoy, it’s perfect for summer cookouts.

Equipment Needed

1. Sharp chef’s knife — for cutting the melon and slicing the cucumber and onion
2. Cutting board
3. Large mixing bowl — to toss the salad in
4. Small bowl plus a whisk or fork — for the dressing (a fork works fine if you dont have a whisk)
5. Measuring spoons (tablespoon and teaspoon)
6. Salad tongs or two large spoons — to gently toss without mashing
7. Fine-mesh sieve or colander — to drain extra melon juice if needed
8. Kitchen towel or paper towels — to pat soggy pieces dry
9. Serving bowl or platter and a spoon for drizzling the balsamic glaze

FAQ

Watermelon Feta Salad With Mint Recipe Substitutions and Variations

• Feta cheese: goat cheese, burrata, or grilled halloumi. Goat cheese gives similar tangy creaminess, burrata makes it richer and more decadent, halloumi is great if you want a salty chewy bite. Use roughly the same amount.
• Watermelon: cantaloupe, honeydew, or large strawberries. Cantaloupe/honeydew work best for the melon vibe, strawberries add a sweeter, more berry-forward salad. Cube or slice to similar size.
• Fresh mint: basil or cilantro. Basil keeps the bright, sweet-herb note, cilantro adds a citrusy punch but use a little less cause it’s stronger.
• Fresh lime juice: lemon juice or a light vinegar like white wine or champagne vinegar. Use lemon 1:1, or if using vinegar start with about half the lime amount and taste, you can always add more.

Pro Tips

1) Chill the melon first and pat it dry so the salad doesn’t turn into a soggy puddle, but don’t over-dry or the pieces will taste bland.

2) Make the dressing ahead and taste it — if it seems too sharp add a tiny pinch of sugar or a drop of honey to calm it, then whisk well so it coats everything evenly.

3) Crumble the feta by hand or grate it for tiny flakes that scatter through the salad instead of big clumps, and keep the feta separate until the last minute if you’re prepping ahead.

4) Let the assembled salad sit just 5 to 10 minutes at room temp so flavors mingle, then drain any excess juice and finish with the balsamic glaze or extra mint right before serving for the best texture and look.