Watermelon Feta Mint Salad (Printable)

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

# What You’ll Need:

→ Produce

01 - 4 cups seedless watermelon, cut into 1-inch cubes
02 - 1 small cucumber, thinly sliced
03 - 1/4 cup fresh mint leaves, torn

→ Cheese

04 - 3/4 cup feta cheese, crumbled

→ Dressing

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

# Directions:

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 in, 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.

# Expert Suggestions:

01 -
  • The sweet and salty contrast is so addictive you will find yourself making it twice in one week without guilt.
  • It comes together in fifteen minutes flat with zero cooking, which means you get all the reward and none of the kitchen heat.
02 -
  • Watermelon releases liquid quickly once salted or dressed, so assemble everything right before serving or you will end up with a soup at the bottom of the bowl.
  • Chilling the watermelon for at least an hour before assembling makes the salad taste dramatically more refreshing.
03 -
  • Cut the watermelon and cucumber to roughly the same size so every forkful gives you a balanced bite instead of one ingredient dominating.
  • Use the best olive oil you have because in a raw dressing with so few components, there is nowhere for a mediocre oil to hide.

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