Watermelon Salad with Feta and Mint

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!

  • Prep time: 20 minutes
  • Yield: Serves 6-8

Ingredients

  • 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

Method

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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Comments

  • Vicki

    I’ve tried a few different recipes for Watermelon Salad, but this one is my favorite! It has the correct amount of ingredients and everyone at my Labor Day bbq really enjoyed it!

    xxxxxyyyyy

  • Ted

    This recipe is PERFECT!
    Made it yesterday for our Memorial Day dinner.
    Everyone absolutely LOVED it.
    Will definitely make again.
    Have also made with Balsamic vinegar instead of lime juice – this combo is great, too.

    xxxxxyyyyy

  • Laura

    This salad is to DIE for! One of my very favorites.

    xxxxxyyyyy

  • Janine

    Elise – THANK YOU for this recipe! So delicious! Watermelon is one of my favorite summer fruits :)
    I came across some really interesting information about watermelon which I wasn’t aware of before..worth the read – http://stirringchange.com/2015/12/21/summer_salad_watermelon_feta_coriander/

  • lucky

    I made the salad yesterday and it was so good! Excellent recipe as usual!

    xxxxxyyyyy

  • jessica

    I made this salad and got rave reviews. Will definitely keep this in my recipe folder.

    xxxxxyyyyy

  • galohall

    omgz looks awesome.
    Just have some questions: is it good cold? the recipe says to serve it immediately or it will get soggy, but should I pre-chill the watermelon? also, what can I serve this with?

    You can pre-chill the watermelon, the salad is great cold. I’ve had the salad with grilled lamb and the jicama cilantro with cheese tacos. ~Elise

  • Nina

    I love black olives in the salad too!

  • Anne

    Hi Elise, I live in the southern hemisphere with opposite seasons to you, so I usually have to dig through the archives to find recipes that are seasonally appropriate. Today was a stiflingly hot day, so I made the feta/mint version of this salad with the addition of tomato and cucumber. Absolutely delicious! I’ve never been a huge watermelon fan because I find it too bland and sweet, but this combination cuts the sweetness with salty, sour and even a hint of bitter flavors. Even my husband, who also doesn’t usually like watermelon and is sometimes weirded out by what I eat, is raving over it. This will definitely be repeated frequently over the next few months!

  • Donna

    A friend of mine brought to dinner a grapefruit-sized pear given to him by one of his students; it was an Asian pear, Korean specifically, crisp with a flavor of sweet melon. Having recently made and enjoyed a watermelon salad like the first one posted here, I thought to try the remainder of the pear in such a salad. Not as colorful as watermelon, but equally delicious!

  • Anna

    In Israel, it’s very common to eat watermelon together with Feta or other kinds of soft salty cheese. The salad looks great, I’ll try it out tomorrow – thank you for the recipe!

  • Mary

    The first time I tried cheese with watermelon was at a Whole Foods sample table two summers ago. It was with a creamy crumbled goat cheese and it was amazing. And it was served with a Himalayan salt with chili. What a combo. I look forward to trying these recipes as this makes a more presentable version than what I throw together on my own plate in imitation of the original taster. Thanks. When I was in India and Malaysia they served their fruit with an offering of a combo of sugar and salt and other flavors – any info on that?

  • Olga

    This is one of my most favorite salads in the summer! I’ve also made it with cilantro one time. So refreshing!

  • Chris

    We tried the version with feta/mint. It was great, but we made too much for the two of us. We decided to try keeping it until the next day, though the recipe recommends otherwise. We drained all of the liquid before storing the leftovers and it was still crisp the second day. The flavor had already infused the melon, so the liquid was not missed at all.

  • Sophia from Kitchen Caravan

    I was in Turkey this past week on vacation, and watermelon and white cheese (beyaz peynir) is a very common summer dish there. We would lounge by the pool and eat slices of watermelon and slices of the cheese. Even without being put together as a salad, the two combine very nicely. People in Turkey often eat foods in such combinations: salty and sweet, crunchy and smooth, etc.

  • Dineen

    Sorry to say this didn’t go over so well in my house. The whole family loves watermelon, and loves feta. I loved it, the five year old loved it, but my husband and two year old wouldn’t touch it. I will be eating watermelon salad for lunch all week!

    Oh no! Always a risk with something new. ~Elise

  • French Laundry At Home

    Recently, I had some mint oil I wanted to use, so I drizzled a few drops on some watermelon chunks. Then I drizzled a few drops of balsamic vinegar. Then, put a little dab of goat cheese on each piece of watermelon. Blew my mind, it was so good.

  • talia

    I grew up with the combination, it’s a classic: my family is from Bulgaria and they’ve always had the two paired.

  • Mike

    I thought it strange and just so happened to have also tried something kind of similar recently in making a salsa (similar to your jicama salad) to go with some carne asada (and Cotija). Definitely opened my eyes since watermelon previously was restricted to being eaten raw or used in mixed drinks or candies.

  • Cenk

    Great looking salad! Watermelon (or melon) with feta cheese is very popular during summer in Turkey. It is the ultimate meze after a fish course with raki.

  • [eatingclub] vancouver || js

    Perhaps it’s an idea whose time has come? I’ve always preferred my watermelon with salt. We have made different versions of watermelon salads for the past couple of years and even made watermelon curry this year. It’s just more ways to use up watermelon since they’re usually humongous!

  • Heidi

    I also make a cucumber, watermelon, tomato salad. It’s basically watermelon, cherry or grape tomatos (yellow or orange) and a diced english cucumber tossed with rice wine vinegar.

  • Acher

    I made a similar version of this after discovering it on a trip to the Whole Foods salad bar. Watermelon, jicama, and (lots of)fresh mint, with a lime & habanero infused simple syrup, uh, glaze, for lack of a better word. I will have to admit, though, that the one I made was far tastier that the one I bought at Whole Foods!

  • Emily

    I made a watermelon, mint and feta salad for the first time the other day — I also added kalamata olives and lots of freshly ground black pepper. It was amazing.