This refreshing Watermelon Feta Salad with Mint is perfect for summer. Sweet ripe watermelon salad combined with feta cheese and fresh mint is simply dressed with olive oil and lime juice. It’s a sweet-and-salty combination that looks just beautiful on the table for a backyard cookout, a potluck, or even a Sunday brunch!
My husband loves watermelon salad. During the summer, one of his favorite snacks is freshly sliced chilled watermelon with crumbly slices of feta. The saltiness of the cheese is a perfect compliment to the cool sweetness of the watermelon. He introduced me to the flavor combination, and now I’m hooked, too. Nothing says summer like fresh watermelon and feta!
A few weeks ago we had some friends over for dinner. The weather was just starting to warm up, so we decided to make it an outdoor dinner in our back yard. As I grocery shopped for the meal, my mind was on all the summery foods we’ve been missing. I browsed the produce section and noticed that ripe seedless watermelons were on sale. Of course, my mind went to watermelon and feta! I decided to create a simple summer salad with seedless watermelon chunks, crumbled feta cheese, fresh mint, and a homemade lime juice dressing.
After a little experimentation with the dressing, this is what I came up with! The salty citrus dressing really brings out the flavor of the watermelon, the mint is refreshing, and the feta adds a perfect touch of creaminess. Even those of you who don’t like sweet, fruity salads may appreciate this one– the flavor is truly unique. It was a big hit with our friends, and I’m guessing it will be making regular appearances on our summer menu. It would might just be the perfect side-salad for your 4th of July barbecue. Hope you enjoy it as much as we did!
If at all possible, try to find goat or sheep’s milk feta– preferably the larger chunks sold in delis or cheese markets. I personally prefer the flavor of block feta to pre-crumbled feta. Enjoy!
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Food Photography and Styling by Kelly Jaggers
Watermelon Feta Salad
Ingredients
- 8 pounds whole seedless watermelon, chilled (about 12 cups of cubed fruit)
- 1/4 cup extra virgin olive oil
- 3 whole limes, juiced
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 cup fresh mint leaves, chopped
- 1 1/2 cups crumbled feta cheese (sheep’s milk feta preferred)
Instructions
- Note: This salad is best made just prior to serving. Prepare one hour or less before your meal.Cut rind from the watermelon, then chop the fruit into 1 inch chunks. Place chunks in a colander to drain as your chop.
- In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
- Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat. Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.
Video
Nutrition
Delicious fresh food ♥️
My husband loves it so much, he now expects me to have it available for him the rest of the summer. ? He suggested that we might toss some spinach leaves in it occasionally.
Fabulous! Re: spinach, I don’t see why not. Serving it on a bed of peppery arugula might not be a bad thing, either – if you like that kind of green. 🙂
I am giving this a high rating, since I didn’t make it properly. I do want to let people know what NOT to do. Don’t put a huge amount of watermelon in a large bowl. Then stir with the mint, feta and dressing, and serve an hour later. I did. And I ended up with soggy, somewhat tasteless watermelon and feta. I also chopped the mint too fine. It’s worth watching the video. I will try this again. However, I will make it like the video recommends. Or, I’ll take the cubed watermelon to a party or barbecue (in a strainer), and will set out single bowl servings, then sprinkle, toss a little feta and mint. If those get eaten, I’ll set out more bowls.
Loved this watermelon recipe. I made it for a picnic with friends. IT looked beautiful on the table. The location was at a park next to the ocean. It was perfect for a warm spring day.
All my friends wanted the recipe. I Think it will be a favorite for all of us❣️❣️
The citrus was a bit tangy for us we preferred the balsamic vinegar version and the mint was lost with the amount of feta, more was needed but everyones taste buds are different. old recipe new version. if not everyone likes feta we usually make a small version for them swapping it for grilled haloumi. A few olives can help take it to the next level. Thanks for the citrus version though was worth trying and may make both (with more mint) on our next get together. You can never have enough water melon 🙂
Looks amazing! If I was to eat this a few hours after preparing should I wait to mix the feta and dressing until just before? Do you think everything else would be ok mixed for a few hours? Thanks!
I would add the dressing, feta and mint just prior to serving. Enjoy!
This is a delicious salad, love the way the salty/sweet/tart flavors meld together. I used only 1/4 of a watermelon for a smaller group and juice of 1 lime. It was perfect and a big hit at the luncheon
Love this, as do our friends. We have used your recipe for a starter several times. Unfortunately, we cannot buy watermelons all year round in the UK but perhaps we could freeze some for the winter?
Hi Bob, Tori’s assistant Ashley here. In my experience watermelon does not freeze well. Once thawed it becomes quite mushy.
This comment is a little late for Bob, but just a note anyway… though it’s about watermelon but not salad. I make watermelon agua fresca and freeze it (blend about 2 cups cubed watermelon, 2 tbs brown sugar, juice of 1/2 lime; add a little water if it seems too thick) and it’s wonderful anytime of the year. Just set it out to thaw then shake it.
In the ingredient list, the watermelon is listed as “chilled”. Does this mean the watermelon is cut, chilled for a few hours and then mixed with the other ingredients (given the recommendation that salad is best made an hour before serving) or is it cut an hour before serving and mixed with the other ingredients? Thanks!
You can make it with pre-chilled watermelon (how I usually do it) or chill it after making it. It won’t take long to chill in the refrigerator, less than 30 minutes should be plenty of time.
Made this recipe for the resident in my assisted living community for a special luncheon, they loved it.
Thanks, great summer salad treat.
Glad to hear it!
I made it without the oil, and with low-fat feta. Very tasty and only 1 WW Freestyle Smart Point! I’m getting used to, and liking mint leaves.
Made a small amount today, just about 4 cups of watermelon pieces. Didn’t use any mint. Awesome! I also read at a different site that balsamic vinegar is an excellent sub for lime juice. I agree with a few reviews that less olive oil is still very good.
Would love to try this on Saturday for supper
Mazel Tov on the birth of your baby girl. Enjoy her to the nth degree as they grow up so quickly.
Thank you!!
Loved this! The sweet and salty flavors complemented each other perfectly. Makes a nice light summer salad…even for dinner!
I’ve been using recipes off your site for several years now and many have become staples, so thank you!
I do a similar salad, and it’s always a big hit. I also include red onions, mandarin orange slices, and arugula. I too dress it with a citrus vinaigrette, but with orange juice and lemon juice.
I made this for a welcome summer cocktail party. It was a delicious, very easy side dish which also was light and refreshing on a warm, muggy evening. The lime juice added a touch of tart to the sweet watermelon.
This salad was refreshing and delicious! Even my picky husband liked it! Added a bit of honey to the dressing since the watermelon was not the sweetest. Will definitely make again!
I an not Jewish. But I enjoy your recipes and use of fresh ingrediants. I just made the Watermelon, feta, etc. Salad. It is in the 90’s in Portland OR. this week and it is so refreshing!!!!
The watermelon feta recipe is wonderful. Served it for company a few times, and the bowl went empty.
I used yellow watermelon once (which is much sweeter than red), and it was even better.
Glad to hear it!