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Watermelon Feta Mint Salad Recipe
Ash Tyrrell

Watermelon Feta Mint Salad Recipe

I made this watermelon feta mint salad for a backyard get-together last summer, and it disappeared before the burgers even hit the table. I love how the juicy watermelon plays off the salty feta, and the fresh mint just wakes everything up. It takes fifteen minutes, needs zero cooking, and looks like a showstopper on any table
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Total Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 8 cups seedless watermelon cubed (chilled watermelon tastes best, so pop it in the fridge a few hours before you start)
  • 1/4 cup extra virgin olive oil a good quality oil makes the dressing taste richer, so don't skimp here
  • 3 limes juiced (fresh limes only — bottled juice tastes flat and won't give you that bright citrus punch)
  • 1 1/2 teaspoons salt this balances the sweetness of the melon and helps pull out its natural juices
  • 3/4 teaspoon black pepper freshly ground (pre-ground pepper loses its punch quickly, so grind it fresh if you can)
  • 1 cup fresh mint leaves chopped (fresh mint only — dried mint turns bitter and won't give you that cool, herby flavor)
  • 1 1/2 cups feta cheese crumbled (block feta that you crumble yourself has way more flavor than the pre-crumbled kind, which tends to taste chalky)

Method
 

  1. Start by cutting the rind away from your watermelon, then slice the fruit into bite-sized one-inch chunks. Place the cubes in a colander so any extra juice can drain away. This keeps your salad from getting watery once you add the dressing.
  2. In a small bowl, whisk together the olive oil, fresh lime juice, salt, and black pepper. Keep whisking until everything looks well combined and slightly emulsified. This simple dressing is what ties the sweet melon and salty cheese together.
  3. Transfer your drained watermelon chunks into a large salad bowl. Pour the dressing over the top along with the chopped fresh mint. Gently toss everything together so the watermelon gets evenly coated without turning mushy.
  4. Sprinkle the crumbled feta cheese over the dressed watermelon and mint. Stir very gently so the cheese distributes throughout without breaking apart the watermelon cubes. Go slow here you want distinct chunks of feta, not a mushy mix.
  5. This salad tastes best when served immediately after tossing. The longer it sits, the more the watermelon releases its juices, which can water down the flavors. Serve it right away for the freshest, most vibrant taste.

Notes

  • I always chill my watermelon for a couple of hours before cutting it, since cold watermelon just tastes more refreshing in this salad.
  • I like to drain the watermelon in a colander for a few extra minutes before assembling, so the salad doesn't turn watery.
  • I've found that block feta I crumble myself tastes so much better than pre-crumbled feta, which can taste dry and less creamy.
  • I only make the dressing right before serving, since letting it sit too long can dull the bright lime flavor.
  • I toss the salad very gently with my hands or a large spoon so the watermelon cubes stay intact instead of turning mushy.
  • I taste as I go and adjust the salt and pepper at the end, since feta already brings a lot of saltiness to the dish.