I’m excited to share my go-to Watermelon Cucumber Feta Salad, impossibly simple to assemble and featuring a clever twist that makes it stand out.

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I can never resist a bowl of watermelon salad on hot days, it’s like summer in a bite. This version plays up seedless watermelon and fresh mint leaves for a bright, almost addictive combo, it’s light but somehow feels festive.

I usually joke and call it my Feta Watermelon Cucumber Salad when people ask, or whisper Watermelon Feta Mint Salad Balsamic when I want to sound fancy. It requires zero cooking and yet everyone wants seconds, even the picky eaters.

I swear people come back for more, its weird, and that little surprise makes me love it.

Ingredients

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Watermelon: super hydrating, mostly carbs and vitamin C, very sweet and juicy.
Feta cheese: salty tang, supplies protein and calcium, gives savory contrast.
Fresh mint: bright cool flavor, adds aroma and helps digestion a bit.
Red onion: sharp bite, offers fiber and antioxidants, balances sweet melon.
Olive oil: heart healthy monounsaturated fats, adds silkiness and helps flavors cling.
Lime juice: zippy acidity, vitamin C, brightens the whole salad and cuts sweetness.
Arugula: peppery greens, low calorie, adds texture and pleasant bitter contrast.
Balsamic glaze or honey: optional sweet tang, deepens flavor and brings balance.

Ingredient Quantities

8 cups seedless watermelon, cubed (about 4 to 5 lb)

8 oz feta cheese, crumbled (or 8 oz dairy free feta for a dairy free version)

1/4 cup thinly sliced red onion

1/2 cup fresh mint leaves, roughy torn

2 tbsp extra virgin olive oil

2 tbsp fresh lime juice (about 1 lime)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

4 cups arugula or mixed baby greens, optional

1 medium cucumber, sliced or diced, optional

1 to 2 tbsp balsamic glaze or aged balsamic vinegar, optional

1 tsp honey or agave syrup, optional

How to Make this

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1. Put the cubed watermelon in a colander or on a rimmed baking sheet to drain for 10 minutes while you prep the rest, this helps keep the salad from getting soggy.

2. Thinly slice the red onion and, if you want a milder bite, soak the slices in ice water for 5 minutes then drain well.

3. Roughly tear the mint leaves and crumble the feta (or use the dairy free feta if you want dairy free).

4. If using cucumber, slice or dice it now and set aside; if using arugula or mixed greens lay them out on a serving platter or in a large bowl.

5. Whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey or agave if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; taste the dressing and remember feta can be salty so you may want less salt.

6. In a large bowl combine the drained watermelon, red onion, mint and cucumber if using, add about half the dressing and gently toss so the watermelon doesnt break apart and the feta wont crumble too much.

7. Add the crumbled feta and gently fold it in, you can reserve a little feta to sprinkle on top for looks.

8. Pile the dressed mixture onto the bed of greens if using or serve straight from the bowl, then drizzle 1 to 2 tablespoons balsamic glaze or a splash of aged balsamic vinegar over the top if desired.

9. Taste and adjust with a little more lime, salt or pepper if needed, serve immediately for best texture — if you need to make it ahead keep the dressing separate and combine right before serving, leftovers will get watery after a few hours so eat within a day.

Equipment Needed

1. Colander or rimmed baking sheet, to drain the cubed watermelon
2. Cutting board, for onion cucumber and mint prep
3. Sharp chef’s knife, for clean slices and cuts
4. Large mixing bowl, to gently toss the salad
5. Small bowl and whisk or fork, to mix the dressing
6. Measuring spoons and measuring cup, for oil lime honey and salt
7. Salad tongs or a large spoon, for gentle tossing and serving
8. Serving platter or large serving bowl, to arrange greens and pile the salad on

FAQ

Q: Can I make this salad ahead of time? A: Yes but do not toss everything together more than a couple hours before serving, the watermelon releases juice and the greens get soggy. Prep the watermelon, crumble the feta, slice the onion and keep dressings separate, then toss right before serving.

Q: How do I stop the salad from getting watery? A: Drain and pat the watermelon cubes with paper towels after cutting, use larger cubes so they hold up better, and add the arugula or cucumber at the last minute.

Q: Is there a dairy free option? A: Totally, use an 8 oz dairy free feta or firm marinated tofu to mimic the salty bite, taste and add a pinch more salt if needed since plant cheeses can be milder.

Q: Can I add cucumber or greens? A: Yes you can, cucumber adds crunch and freshness, just slice and squeeze out extra moisture before adding. Greens like arugula are great but add them right before serving so they dont wilt.

Q: Whats the best way to dress it? A: The simple combo of 2 tbsp olive oil and 2 tbsp fresh lime juice in the list is perfect, season with salt and pepper and a tsp honey or agave if you like a touch sweet. Save the balsamic glaze to drizzle over at the end for a pretty finish.

Q: How long will leftovers keep? A: If already dressed expect quality to drop fast, eat within a few hours. If components stored separately, watermelon and cucumber last 3 to 4 days refrigerated, feta about the same, greens a few days depending on freshness.

Q: Can I scale this for a party or make variations? A: Yes, double or triple easily, add things like toasted almonds, pickled onions, or a sprinkle of chili flakes for heat. For a more substantial side toss in cooked quinoa or farro right before serving.

Watermelon Feta Salad With Mint Recipe Substitutions and Variations

Feta cheese: swap with crumbled goat cheese, cotija or ricotta salata for a similar salty creamy bite, or use almond or tofu based dairy free feta if you need vegan.
Fresh mint leaves: use fresh basil instead it gives a sweeter, aromatic note; cilantro works too if you like brighter, citrusy flavor.
Fresh lime juice: replace with fresh lemon juice for a milder tang, or a splash of white balsamic vinegar for a touch of sweetness and depth.
Arugula or mixed baby greens: sub in baby spinach, watercress for a peppery pop, or thinly sliced romaine if you want more crunch and structure.

Pro Tips

1) Let the watermelon dry and stay cold. After draining, pat the cubes with paper towels and keep them in the fridge till you’re ready to toss. Smaller pieces get soggy faster, so cut slightly bigger than you think.

2) Firm up the feta for cleaner bites. Pop the block in the freezer for 10 to 15 minutes before crumbling so it breaks into nicer chunks and doesnt turn to dust, and save a little to sprinkle on top for looks. If you use dairy free feta taste it first, some brands are much saltier.

3) Don’t overdress it. Whisk the lime, oil and sweetener separately and add half at first, you can always add more. Feta brings salt so go easy on added salt, and keep the dressing in a jar if you make it ahead.

4) Tame the onion and wake up the mint. Soak sliced red onion in ice water to lose some bite, and gently tear or slap mint leaves to release oils instead of chopping them fine. If you plan to add greens or cucumber wait to dress them until the last minute so everything stays crisp.

Watermelon Feta Salad With Mint Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m excited to share my go-to Watermelon Cucumber Feta Salad, impossibly simple to assemble and featuring a clever twist that makes it stand out.

Servings

servings

Calories

257

kcal

Equipment: 1. Colander or rimmed baking sheet, to drain the cubed watermelon
2. Cutting board, for onion cucumber and mint prep
3. Sharp chef’s knife, for clean slices and cuts
4. Large mixing bowl, to gently toss the salad
5. Small bowl and whisk or fork, to mix the dressing
6. Measuring spoons and measuring cup, for oil lime honey and salt
7. Salad tongs or a large spoon, for gentle tossing and serving
8. Serving platter or large serving bowl, to arrange greens and pile the salad on

Ingredients

8 cups seedless watermelon, cubed (about 4 to 5 lb)
8 oz feta cheese, crumbled (or 8 oz dairy free feta for a dairy free version)
1/4 cup thinly sliced red onion
1/2 cup fresh mint leaves, roughy torn
2 tbsp extra virgin olive oil
2 tbsp fresh lime juice (about 1 lime)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups arugula or mixed baby greens, optional
1 medium cucumber, sliced or diced, optional
1 to 2 tbsp balsamic glaze or aged balsamic vinegar, optional
1 tsp honey or agave syrup, optional

Directions

Put the cubed watermelon in a colander or on a rimmed baking sheet to drain for 10 minutes while you prep the rest, this helps keep the salad from getting soggy.
Thinly slice the red onion and, if you want a milder bite, soak the slices in ice water for 5 minutes then drain well.
Roughly tear the mint leaves and crumble the feta (or use the dairy free feta if you want dairy free).
If using cucumber, slice or dice it now and set aside; if using arugula or mixed greens lay them out on a serving platter or in a large bowl.
Whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey or agave if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; taste the dressing and remember feta can be salty so you may want less salt.
In a large bowl combine the drained watermelon, red onion, mint and cucumber if using, add about half the dressing and gently toss so the watermelon doesnt break apart and the feta wont crumble too much.
Add the crumbled feta and gently fold it in, you can reserve a little feta to sprinkle on top for looks.
Pile the dressed mixture onto the bed of greens if using or serve straight from the bowl, then drizzle 1 to 2 tablespoons balsamic glaze or a splash of aged balsamic vinegar over the top if desired.
Taste and adjust with a little more lime, salt or pepper if needed, serve immediately for best texture — if you need to make it ahead keep the dressing separate and combine right before serving, leftovers will get watery after a few hours so eat within a day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.