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Watermelon Mint Feta Salad

Watermelon mint feta salad with juicy cubes, salty crumbled feta, and torn mint—finished with a quick olive oil-lime dressing. Tossed and assembled in minutes for a bright, cool, no-cook summer salad.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 276
Ingredients Method Notes

Ingredients
  

watermelon, cut into cubes
  • 6 cup watermelon, cut into cubes
feta cheese, crumbled
  • 8 oz feta cheese, crumbled
fresh mint leaves, torn
  • 0.5 cup fresh mint leaves, torn
red onion, thinly sliced
  • 0.25 cup red onion, thinly sliced
olive oil
  • 3 tbsp olive oil
lime juice
  • 2 tbsp lime juice
balsamic glaze
  • 1 tbsp balsamic glaze
flaky sea salt
  • 0.25 tsp flaky sea salt
black pepper
  • 0.25 tsp black pepper

Method
 

Assemble the salad
  1. Arrange the watermelon cubes on a large serving platter in an even layer.
  2. Scatter the crumbled feta and thinly sliced red onion evenly over the watermelon.
Make the quick dressing and finish
  1. Whisk the olive oil and lime juice together until combined and slightly glossy.
  2. Drizzle the olive oil-lime dressing evenly over the salad, covering the top surfaces.
  3. Top with torn mint leaves, then drizzle the balsamic glaze over the top.
  4. Sprinkle flaky sea salt and black pepper over everything, then serve immediately for best texture.
Optional chill
  1. Chill the salad for up to 1 hour before serving if you prefer it colder, then serve.

Notes

Pro tip: for crunch and shape, assemble and dress right before serving, especially if using very juicy watermelon. Fridge: store in an airtight container for up to 24 hours (watermelon will soften). Freezer: no. Dietary swap: use a dairy-free feta alternative for a dairy-free version.