Watermelon Feta Summer Salad (Print Version)

Refreshing watermelon with crumbled feta, mint, red onion, and lime for a light summer dish.

# What You Need:

→ Produce

01 - 4 cups seedless watermelon, cut into 1-inch cubes
02 - 1/4 cup red onion, thinly sliced
03 - 1/4 cup fresh mint leaves, roughly chopped

→ Dairy

04 - 3/4 cup crumbled feta cheese

→ Dressing

05 - 2 tablespoons fresh lime juice (about 1 lime)
06 - 1 tablespoon extra-virgin olive oil
07 - 1/2 teaspoon honey
08 - Pinch of salt
09 - Freshly ground black pepper, to taste

# How To Make:

01 - In a large mixing bowl, combine the watermelon cubes, thinly sliced red onion, and roughly chopped mint leaves.
02 - In a small bowl, whisk together fresh lime juice, extra-virgin olive oil, honey, salt, and freshly ground black pepper until well blended.
03 - Drizzle the dressing over the watermelon mixture and gently toss to ensure even coating.
04 - Sprinkle crumbled feta cheese on top and gently toss once more to distribute evenly.
05 - Serve immediately, optionally garnished with additional fresh mint leaves.

# Expert Advice:

01 -
  • It comes together in the time it takes to cut a melon, no cooking required on hot days.
  • The salty-sweet-tangy balance tastes like a restaurant dish but feels like playing in your kitchen.
  • It never feels heavy, even when you eat too much of it.
02 -
  • Don't dress the salad more than a few minutes before serving, or the watermelon will shed its water and everything turns soggy.
  • If you're making this ahead for a party, keep the components separate and assemble it just before people eat.
03 -
  • Keep your watermelon in the fridge until the last moment, but don't cut it more than an hour ahead—cold watermelon that sits loses flavor.
  • If the dressing seems too sharp, add another 1/4 teaspoon of honey rather than more oil, which will just make it heavy.
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