Description

A quick and refreshing summer salad combining juicy watermelon, salty feta, and bright fresh mint, perfect for hot days and gatherings.

Ingredients

Scale

4 cups watermelon, cubed (seedless or seeds removed)
1 cup feta cheese, crumbled
1/4 cup fresh mint leaves, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Pinch of sea salt
Freshly ground black pepper, optional

Instructions

Slice the watermelon into 1-inch thick rounds, then cut each round into 1-inch cubes, removing any seeds to yield about 4 cups of watermelon cubes.
Rinse fresh mint leaves, pat dry, stack several leaves, roll into a tight cigar shape, and thinly slice to create fine ribbons measuring about 1/4 cup.
In a small bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, a pinch of sea salt, and freshly ground black pepper if using until fully combined.
In a large mixing bowl, gently toss the watermelon cubes with the crumbled feta and chopped mint.
Pour the dressing over the salad and toss lightly to coat everything evenly.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. If feta is too salty, rinse under cold water before crumbling.
Transfer the salad to a serving bowl or platter and garnish with a few whole mint leaves. Serve immediately or chill for 15-20 minutes if preferred cooler.

Notes

Use a sharp knife to cube watermelon to avoid smashing the fruit. Toss salad gently to prevent excess juice release. Serve immediately for best texture. Store dressing separately if preparing ahead to avoid sogginess.

Prep Time: 7 minutes
Cook Time: 0 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: About 1 cup per serv
Calories: 135
Sugar: 6
Sodium: 250
Fat: 10
Saturated Fat: 4
Carbohydrates: 8
Fiber: 0.5
Protein: 4

Keywords: watermelon salad, feta salad, summer salad, fresh mint, quick salad, easy recipe, healthy salad, vegetarian, gluten-free