This watermelon and feta salad is summer in its purest form: sweet, juicy watermelon, creamy salty feta, crisp cucumber, fragrant mint, and a light citrus dressing. It comes together in 10 minutes and is just the thing for a picnic, a cookout, or a quick, refreshing lunch.
Ingredients
- Watermelon — 600g (1 lb 5 oz), seedless, cut into 2–3 cm (about 1-inch) cubes
- Feta — 150g (5 oz), crumbled into large pieces or cut into cubes
- Cucumber — 150g (5 oz), thin half-moons or small dice
- Red onion — 50g (1.8 oz), thinly sliced into feathers
- Fresh mint — 10g (about 1/4 cup leaves), torn by hand
- Extra-virgin olive oil — 2 tbsp
- Lemon juice — 1 tbsp (or lime juice)
- Honey — 1 tsp (or maple syrup)
- Ground black pepper — 1 pinch
- Salt — 1 pinch, to taste
Step-by-Step Recipe
- Prepare the ingredients: cut the watermelon into cubes, slice the cucumber into half-moons or dice, slice the onion into thin feathers, and tear the mint leaves by hand.
- Make the dressing: in a small bowl, combine the olive oil, lemon juice, and honey. Add a pinch of salt and black pepper, then whisk briskly with a fork until emulsified.
- In a large salad bowl, gently combine the watermelon, cucumber, and onion. Pour over the dressing and toss softly.
- Add the feta and mint, then toss once more very gently so the cheese stays in nice pieces and the watermelon doesn’t release too much juice.
- Serve immediately, or chill for 10–15 minutes for a brighter, more pronounced flavor.
Nutrition per Serving
| Calories | 170 kcal |
| Protein | 6 g |
| Fat | 10 g |
| Carbohydrates | 16 g |
| Fiber | 1 g |
| Sugars | 13 g |
| Sodium | 520 mg |
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Tips and Variations
- Choose the watermelon well: a ripe, very sweet melon gives the right contrast to the salty feta.
- Cheese swap: feta can be replaced with brined cheese or a soft goat’s cheese.
- For extra brightness: use lime instead of lemon; for a deeper note, add 1 tsp balsamic vinegar.
- Fresh herbs: mint pairs beautifully with basil or arugula.
- For texture: add 1–2 tbsp toasted nuts (pistachios, pine nuts) or seeds (pumpkin seeds, sesame) for crunch.
- Salt carefully: feta is already salty, so season with a light hand.
What to Serve It With
- Ideal alongside grilled chicken, shrimp, or fish.
- Serve with crusty baguette or flatbreads.
- For a refreshing drink, pour chilled lemonade, ayran, or a dry rosé.
Storage
Best served right after making. If needed, keep it in the refrigerator for up to 6–8 hours, but store the dressing separately and combine just before serving so the watermelon doesn’t give off too much juice.
Frequently Asked Questions
Can I make the salad ahead of time?
Yes. Prep and chill the ingredients, but keep the dressing separate. Combine everything 5–10 minutes before serving.
What can I use instead of honey in the dressing?
Use maple syrup or a pinch of sugar. You can also skip the sweetener altogether for a sharper citrus profile.
What if I don’t like onion?
Swap in scallions or shallot, or marinate the red onion in lemon juice for 10 minutes to soften the flavor.
Will watermelon with seeds work?
Yes, but remove the seeds and pat the cubes dry with paper towels before mixing.