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Call me unadventurous, but I had never even heard of a watermelon feta salad before versions of it started popping up on food blogs everywhere. Even then, the very thought of it gave me pause. Watermelon, with salty cheese? Yeah, right.
But watermelon sprinkled with salt is how many people enjoy the fruit, so perhaps it isn’t too far of a stretch to consider that it might be good with salty cheese?
Last week my curiosity was finally satisfied when I was served such a salad at a dinner given by my friend Peg. I couldn’t wait to recreate it! It’s wonderfully refreshing and light, and perfect for heat-wave days like we are having now in California.
Watermelon Salad with Feta and Mint RecipePrint
The amounts given here are truly just guidelines. Feel free to stretch or diminish depending on your taste and the ingredients you are working with.
To experiment further, try adding a handful of pitted kalamata olives to the salad!
- 1/2 cup chopped red onion
- 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
- A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, thinly sliced
- 1/2 cup fresh parsley leaves, chopped
1 Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 10-15 minutes.
2 Gently combine all ingredients into a large serving bowl.
Serve immediately. Salad will get soggy if kept overnight.
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