This Watermelon Feta Salad with Mint is the ultimate summer refresher. I love how the sweet juiciness of ripe watermelon meets the tangy saltiness of feta and the cool burst of fresh mint. A splash of olive oil and lime juice ties everything together in a light, citrusy dressing that’s incredibly satisfying and beautiful on any table.

Why You’ll Love This Recipe

I always reach for this salad when the weather heats up. It’s hydrating, flavorful, and takes just minutes to prepare. The contrast of sweet and savory makes it stand out from your typical side dishes. I find it’s a perfect addition to barbecues, brunches, or light lunches. Plus, the vibrant colors make it just as appealing visually as it is to the palate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 pounds whole seedless watermelon, chilled (about 12 cups cubed)

• 1/4 cup extra virgin olive oil

• Juice of 3 limes

• 1 1/2 teaspoons salt

• 3/4 teaspoon black pepper

• 1 cup fresh mint leaves, chopped

• 1 1/2 cups crumbled feta cheese (I prefer sheep’s milk feta)

Directions

1. I start by cutting the rind from the watermelon and chopping the fruit into 1-inch chunks. I let the pieces drain in a colander while I prepare the dressing.

2. In a small bowl, I whisk together the olive oil, lime juice, salt, and pepper.

3. I place the watermelon chunks into a large salad bowl. Then I pour the dressing over and add the chopped mint, tossing gently to combine.

4. Lastly, I sprinkle in the crumbled feta and give it one more gentle stir to integrate everything without breaking the cheese too much.

5. I serve it immediately or within an hour to keep it fresh and crisp.

Servings and Timing

This recipe makes about 10 to 12 servings as a side dish. It takes approximately 15 minutes from start to finish, making it ideal for last-minute gatherings or quick meals.

Variations

I like to switch things up by occasionally adding:

• Thinly sliced red onions for a bit of bite

• Kalamata or black olives for a briny contrast

• A drizzle of balsamic reduction for added depth

• Blueberries or sliced strawberries for a sweeter twist

• Pumpkin or sunflower seeds for crunch

Storage/Reheating

This salad is best served fresh. If I do need to store it, I keep it in an airtight container in the refrigerator for up to one day. However, the watermelon will release liquid over time, and the texture might get soggy. I don’t recommend reheating this salad—it’s meant to be enjoyed cold.

FAQs

What type of feta works best?

I always go for sheep’s milk feta in block form. It has a creamier texture and richer flavor than the pre-crumbled kind.

Can I make this salad ahead of time?

I prepare the ingredients ahead but mix everything just before serving. This keeps the watermelon from becoming too watery and the mint from wilting.

How do I keep the salad from getting soggy?

Letting the watermelon chunks drain before tossing them in the bowl helps. I also avoid adding salt too early, as it draws out water from the fruit.

What can I use instead of lime juice?

Fresh lemon juice is a good substitute. It offers a similar brightness and acidity to balance the sweetness of the watermelon.

Is this salad good for potlucks or outdoor parties?

Absolutely. I often bring it to cookouts and brunches. Just keep it chilled until serving to maintain its freshness and texture.

Conclusion

This Watermelon Feta Salad with Mint captures everything I love about summer—light, vibrant, and full of flavor. It’s incredibly simple to throw together but always leaves a big impression. Whether I’m serving it at a backyard party or enjoying it solo on a hot day, it never fails to hit the spot.