Watermelon Feta Salad
This Watermelon Feta Salad brings together juicy melon, salty cheese, and zesty lime in a combo that always reminds me of summer picnics with friends.
I love how quickly it comes together—perfect for those spontaneous outdoor gatherings!
Variations & Substitutions
Swap the mint for fresh basil or even a little chopped cilantro for a different herbal note. Swap lime juice for lemon for a citrusy twist. For a salty crunch, toss in a handful of toasted pistachios or pepitas.
You can also add thinly sliced red onions or a handful of arugula for a peppery bite. If you’re out of feta, try crumbled goat cheese for a creamy, tangy alternative.
Tips & Tricks for Perfect Results
Chill your watermelon before assembling the salad—it makes everything extra refreshing. Use high-quality feta for the best flavor and crumble it yourself rather than buying pre-crumbled.
When tossing, be gentle to keep the watermelon cubes intact. Don’t skip the lime juice; it brightens the whole dish. For picnics or potlucks, keep the dressing separate and toss just before serving to prevent sogginess.
Storage & Reheating
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 24 hours.
The watermelon will release some juice, so drain off any excess liquid before serving again. If you want to prep ahead, keep the ingredients separate and assemble just before serving.
Watermelon Feta Salad
Ingredients
- 4 cups seedless watermelon cubed
- 1 cup feta cheese crumbled
- 1/4 cup fresh mint leaves chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon black pepper
- Pinch of flaky sea salt
Instructions
- In a large salad bowl, toss together the watermelon cubes and crumbled feta.
- Sprinkle the chopped mint over the top.
- Drizzle with olive oil and lime juice.
- Gently toss everything together so the feta stays chunky.
- Finish with a sprinkle of black pepper and a pinch of flaky sea salt.
- Serve immediately for the freshest flavor!
