Pin it
This light and breezy watermelon feta mix is ready in no time and livens up any lunch break or backyard hangout. You get juicy fruit, crumbly cheese, and a pop of cool mint. A squeeze of lime and a bit of olive oil pull it all together in a super tasty way.
We can't have a summer get-together without this dish anymore. First time I made it was one of those blazing days—I tossed it together and since then, it's been our Saturday BBQ favorite.
Ingredients
- Pepper: Just a pinch at the end for some bite. Freshly ground works best when you want that punch.
- Feta cheese: You want the salty creaminess here. Go for it either with cow's or sheep's milk feta—doesn't matter just as long as it's fresh and you crumble it up.
- Red onion: Adds a little sharpness that isn’t too harsh. Red is milder than white onions, so it's a good option here.
- Olive oil: Throws a Mediterranean flair and gets everything silky. Choose the fruitier kind if you can.
- Fresh mint: You'll love how cold and green it tastes. Try to use perky, bright leaves—not limp ones.
- Watermelon: The sweet, juicy main act. Pick ones with intense red flesh and that feel heavy—they taste the best.
- Lime juice: Wakes up all the flavors. Fresh squeezed is loads better than anything out of a bottle.
- Salt: Just a sprinkle brings out the natural sweetness of watermelon. Flaky salt is the way to go if you have it.
Step-by-step guide
- Plate and eat
- Spoon it into bowls and dive in right away. You’ll get all the crunch, and none of the watermelon liquid will have time to make things soggy.
- Gently mix it all
- Pour the tangy dressing over your bright salad. Lift and turn everything with a big spoon—don’t squash the watermelon but try to get the dressing on all of it.
- Whip up the dressing
- Vigorously mix lime juice, olive oil, salt, and pepper in a smaller bowl. That way, the oil blends in well, and you get a creamy finish instead of puddles of oil.
- Layer your salad
- Add feta, mint, and the chopped onion on top of the watermelon. Try not to press them down—leave the layers light so you can see everything when you combine it later.
- Prep your ingredients
- Crumble the feta. Finely chop your onion. Grab the mint and roughly tear or chop that up too. Lay everything out by the watermelon so you’re ready to go fast.
- Chop the watermelon
- Slice the melon open, get rid of the seeds, and cut it into chunks that are all about the same size. Toss those cubes in a roomy bowl—that way, the texture stays spot on.
Pin it
Quick facts
Super low in calories, so it's awesome for light and easy meals
Packed with vitamins and good stuff thanks to fresh melon and mint
Great for making ahead—it stays perky in the fridge for a day
To me, watermelon always feels like summer break as a kid. Nothing tasted more like sunshine than that first chilly bite after swimming all day. Mint is the best part here—it gives it that frosty pop I totally love.
Storage tips
This one's best when eaten right after you make it. It'll last covered in the fridge about a day but the longer it sits, the more juice escapes from the melon. Try to keep it in a shallow tub so nothing gets mushy.
Ingredient swaps
If you’re out of feta, soft goat cheese cubes are awesome too. Not a fan of onions? Try thinly sliced scallions instead. No mint at home? Basil or lemon balm will keep things fresh. Sometimes I toss in a bit of chopped arugula for a peppery kick.
Ways to serve
Pairs up great with grilled fish or meat when you're outside. Or just have a generous bowl for lunch by itself. Try tossing in toasted pine nuts or pumpkin seeds for a little crunch. I like it with crusty bread or a wedge of flatbread on the side.
Pin it
Background story
Watermelon and feta salads are a classic in Mediterranean summers, and they're super popular here now too. The mix of fruit and cheese probably comes from Greece. Folks in that part of the world love food like this during the hottest months because it's filling but still really light.
Frequently Asked Questions
- → What's the best watermelon for this mix?
Look for a sweet, juicy, and mostly seedless watermelon. It'll make the salad refreshing and easy to eat.
- → Can I make this ahead of time?
It's tastiest when put together right before eating, but you can chill it in the fridge for a bit if you need to.
- → Any swaps for feta cheese?
If you're not into feta, go with shepherd’s cheese or a plant-based alternative—whatever you like most.
- → What's the best way to store leftovers?
Pop extras into a tight-lid container and keep them cold. Try to eat soon since watermelon releases juice.
- → Will this pair nicely with other foods?
Absolutely! It's great with BBQs or tossed into a buffet spread because it's so refreshing.