Recipe
Watermelon, Feta & Mint Salad
15m • — • Mediterranean
Orphaned recipes
Prep: 15 min • Cook: 0 min. Bright, refreshing watermelon salad tossed with feta, mint and sliced cucumber in a zesty lime-olive oil dressing—easy summer side.
Units:
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Ingredients
Salad
- 800g watermelon(seedless, cut into 2 cm cubes)
- 200g feta cheese(crumbled)
- 2 pcs english cucumber(thinly sliced)
- 1/4 cup red onion(thinly sliced (about 1/4 small onion))
- 20 pcs fresh mint leaves(leaves torn)
Dressing
- 2 tbsp extra-virgin olive oil
- 1 pc lime(juiced (about 2 tbsp))
- 1/2 tsp salt(or to taste)
- 1/4 tsp black pepper(freshly ground)
- 1 tsp honey(optional, to balance acidity)
Garnish (optional)
- 2 tbsp balsamic glaze(for finishing drizzle)
Instructions
Prep
- Cube the watermelon into roughly 2 cm pieces and transfer to a large bowl.
- Crumble the feta and set aside in a small bowl.
- Thinly slice both cucumbers and the red onion; add to the watermelon bowl.
- Tear the mint leaves from stems and roughly chop larger leaves.
- Juice the lime and have all dressing ingredients ready.
Dressing
- Whisk together olive oil, lime juice, salt, pepper and honey (if using) until emulsified.
- Taste and adjust seasoning: add more lime or salt as needed.
Assemble & Serve
- Pour most of the dressing over the watermelon, cucumber and onion; reserve a little for finishing.
- Gently toss to combine, taking care not to break up the watermelon cubes.
- Fold in torn mint leaves and crumble half the feta over the salad; toss lightly.
- Transfer to a serving platter, scatter remaining feta on top.
- Drizzle reserved dressing and optional balsamic glaze over the salad just before serving.
- Serve immediately or chill 10 minutes to let flavors meld; avoid long chilling to prevent watery salad.
Tips
- Cut watermelon into uniform 2 cm cubes for even texture and easy serving.
- Chill salad 10 minutes before serving to let flavors meld without wilting herbs.
- Serve on chilled plates and add a small balsamic drizzle for a sweet finish.