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Watermelon Feta Mint Salad – 5 Ingredients

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups seedless watermelon cut into 1-inch cubes (900 g)
  • 6 oz block feta cheese crumbled into large pieces (170 g)
  • ½ cup loosely packed fresh mint leaves torn (12 g)
  • 2 tablespoons fresh lime juice 30 ml
  • 1 tablespoon extra-virgin olive oil 15 ml

Method
 

Instructions
  1. Cut the watermelon into approximately 1-inch cubes and remove any visible black seeds. Spread the cubes over a clean kitchen towel or paper towels. Let them drain for 5 minutes, then gently blot away the surface moisture.
  2. Crumble the feta into bite-sized chunks. Rinse and thoroughly dry the mint leaves, then tear them by hand. Measure the fresh lime juice and olive oil.
  3. Transfer the drained watermelon to a wide serving bowl. Drizzle the lime juice and olive oil evenly over it. Gently turn the cubes with a large spoon until lightly coated.
  4. Add the feta chunks and torn mint leaves. Gently fold the ingredients together two or three times, stopping as soon as they are evenly distributed.
  5. Serve immediately for the crispest texture, or refrigerate for 10–15 minutes before serving.

Notes

 

  • Use cold, ripe but firm watermelon so the cubes hold their shape.
  • Block feta provides a creamier texture than pre-crumbled feta.
  • Drain and blot the watermelon to prevent a watery dressing.
  • Tear the mint immediately before serving to keep it fresh and green.
  • Mix gently to avoid crushing the watermelon.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freezing and reheating are not recommended.