Watermelon Feta Mint Salad (Print View)

Juicy watermelon, crumbled feta and fresh mint tossed with lime and olive oil for a bright summer dish.

# What You Need:

01 - 4 cups seedless watermelon, cut into 1-inch cubes

02 - 1 small cucumber, thinly sliced

03 - 1/4 cup fresh mint leaves, torn

04 - 3/4 cup feta cheese, crumbled

05 - 2 tablespoons extra-virgin olive oil

06 - 1 tablespoon fresh lime juice

07 - 1 teaspoon honey (optional)

08 - Freshly ground black pepper, to taste

01 - In a large mixing bowl, combine the watermelon cubes, cucumber slices, and torn mint leaves.

02 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, and honey (if using) until emulsified.

03 - Pour the dressing over the watermelon mixture and gently toss until all ingredients are well coated.

04 - Add the crumbled feta cheese and gently fold it into the salad, taking care not to break up the cheese too much.

05 - Transfer to a serving platter, garnish with extra mint leaves, and finish with freshly ground black pepper. Serve immediately.

01 -

The sweet salty contrast between ripe watermelon and briny feta is the kind of flavor combo that makes you close your eyes on the first bite.
Zero cooking means you can pull this together while your kitchen is already full of other dishes heating up.
It looks stunning on a white platter with almost zero effort, which is the best kind of party trick.

02 -

If you prep this too far ahead the watermelon will weep juice and pool at the bottom, turning your beautiful salad into a soup. Assemble no more than twenty minutes before serving.
Chilling the watermelon before cutting makes the cubes hold their shape better and gives you that refreshing snap when you bite into them.

03 -

Cut the watermelon slightly larger than you think you need because it shrinks a bit once dressed and starts releasing water.
Warm the honey for ten seconds in the microwave before whisking it in so it blends seamlessly instead of clinging to the bowl.