Fresh Watermelon Salad with Feta and Mint
A quick, refreshing no-cook summer salad combining juicy watermelon cubes, crumbly feta, and fragrant mint leaves with a lime-olive oil dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 4 cups watermelon, cubed (seedless if possible)
- 1 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, roughly chopped or torn
- 1 to 2 tablespoons extra virgin olive oil
- Juice of 1 lime (about 2 tablespoons)
- Freshly cracked black pepper, to taste
- Pinch of sea salt, if needed
Instructions
- Cut the watermelon into manageable sections, remove the rind, and cut the flesh into roughly 1-inch cubes.
- Rinse fresh mint leaves under cold water, pat dry, remove from stems, and roughly chop or tear into smaller pieces.
- Crumble about 1 cup of feta cheese into small chunks using fingers or a fork.
- In a small bowl, combine lime juice and extra virgin olive oil; whisk lightly to emulsify.
- In a large mixing bowl, gently toss the watermelon cubes, crumbled feta, and chopped mint.
- Drizzle the lime-olive oil dressing over the salad.
- Add freshly cracked black pepper and a pinch of sea salt if needed; toss gently but thoroughly to distribute flavors.
- Serve immediately or chill in the fridge for 15-20 minutes to let flavors meld. Toss gently before serving.
Notes
Use ripe, seedless watermelon for best flavor and ease. Keep ingredients cold before assembling. Handle feta gently to avoid mushy texture. Add dressing just before serving to prevent watery salad. Optional additions include thinly sliced red onion, toasted nuts, or a pinch of chili flakes for variation.
Nutrition
- Serving Size: 1 cup per serving
- Calories: 165
- Sugar: 15
- Sodium: 250
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1.5
- Protein: 7
Keywords: watermelon salad, feta cheese, mint, summer salad, no-cook recipe, refreshing salad, easy salad, healthy salad