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This watermelon feta salad combines sweet watermelon, salty feta, fresh mint, lemon, and olive oil for a simple summer side dish. The contrast of flavors is what makes it work so well. Juicy watermelon balances the briny feta while mint and lemon keep everything tasting fresh.
It comes together in minutes and pairs well with grilled chicken, seafood, burgers, and other warm-weather favorites.
The sweetness of the juicy watermelon, the creamy-salty Feta and minty taste of this salad is so refreshing and light and it is almost like a dessert.
Why This Watermelon Feta Salad Works
Simple ingredients. Five ingredients are all you need to make a salad that tastes fresh and balanced.
Sweet and salty flavors. The combination of watermelon and feta creates a contrast that keeps each bite interesting.
Quick to prepare. There is no cooking involved. Just assemble the ingredients and serve.
Easy to customize. Add cucumber, red onion, or Kalamata olives to put your own spin on the salad.
Watermelon feta salad fits right into a summer menu, especially with grilled meats, seafood, or other fresh salads. If you’re building out a cookout spread, pair it with a classic Greek Salad or a juicy Heirloom Tomato Salad.
Ingredients Notes
Watermelon: Use seedless watermelon and cut it into 1-inch cubes. You’ll need about 8 cups, which is roughly 6 pounds before trimming.
Feta cheese: Greek feta works especially well here because the salty brine balances the sweet watermelon. You can cube it or crumble it.
Fresh mint: Tear the mint leaves instead of chopping them. It helps keep the leaves from bruising and turning dark.
Lemons: Fresh lemon juice brightens the salad and keeps it from tasting flat. Serve the wedges on the side so each plate gets a fresh squeeze.
Extra virgin olive oil: A small drizzle adds richness and helps pull the flavors together without weighing down the salad.
Recipe Tips
Use cold watermelon: Chilled watermelon makes the salad more refreshing and helps it hold up better when serving outdoors.
Serve it soon after assembling: Watermelon releases juice as it sits, which can make the salad watery. For the best texture, assemble it shortly before serving.
Start with less feta if needed: Feta can vary in saltiness. If you’re sensitive to salt, start with a little less and add more to taste.
Tear the mint instead of chopping it: Tearing helps prevent the leaves from bruising and turning dark.
Dress each serving individually: Squeezing the lemon and drizzling the olive oil over each portion keeps the flavors bright and prevents the salad from becoming soggy.
Choose a ripe watermelon: Look for a watermelon with a creamy yellow field spot and a heavy feel for its size. A ripe watermelon will give the salad the best flavor.
Add the garnish just before serving: If you’re finishing the salad with extra feta and mint, wait until the last minute so everything looks fresh on the plate.
Block Feta vs. Crumbled Feta
Block feta is the better choice for this salad because it has a creamier texture and cleaner flavor than pre-crumbled feta. It also holds its shape better when tossed with the watermelon.
You can cut the feta into small cubes for distinct salty bites, or crumble it by hand if you want it scattered more evenly through the salad. Pre-crumbled feta will work in a pinch, but it tends to be drier and doesn’t have quite the same texture.
Can You Make Watermelon Feta Salad Ahead?
You can prep the watermelon, feta, and mint ahead of time, but don’t assemble the salad until shortly before serving. Watermelon releases juice as it sits, and the mint can darken once it is mixed in.
Keep the cut watermelon chilled, store the feta separately, and tear the mint just before serving. Add the lemon juice and olive oil after plating so the salad stays fresh instead of turning watery.
For another fresh salad with mint, try our Grapefruit, Mint and Fennel Salad. It has a citrusy bite and a crisp texture that works well with warm-weather meals.
What to Serve with Watermelon Feta Salad
Watermelon feta salad works well with grilled chicken, steak, salmon, shrimp, burgers, ribs, and other summer meals. It also makes a fresh side for picnic spreads, cookouts, and Mediterranean-style dinners.
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Watermelon, Feta and Mint Salad
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Ingredients
- 6 pounds watermelon, cut into 1-inch cubes (about 8 cups)
- 6 ounces feta cheese, cut into small cubes
- ½ cup fresh mint, torn into small pieces
- 2 lemons, cut into wedges
- 6 tablespoons Extra Virgin olive oil
Instructions
- Add the watermelon chunks, cheese cubes and mint to a large bowl and toss to combine.
- Portion onto individual salad plates. Squeeze a lemon wedge and a drizzle a spoonful of olive oil on each serving.
- Grate a ‘snow’ of feta cheese on each serving as a garnish.
- Add a sprig of fresh mint to each serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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