How This Watermelon Salad Became My Summer MVP
Let me paint you a picture: It’s July, I’m already a bit sunburnt from sitting in the backyard, and I’ve got a watermelon that’s roughly the size of a small dog. What am I supposed to do with all that fruit, right? One summer, my friend Jess mentioned tossing watermelon with mint and feta at a BBQ, and honestly, I thought she was a bit off her rocker. Cheese… with watermelon? But, as it turns out, she was onto something. After one bite I was a convert. Now, whenever it gets too hot to turn on the oven (which is, let’s be honest, most of July here), this is my go-to salad. And yes, I’ve even snuck it for breakfast once or twice – no shame.
Why You'll Love This (Or At Least, Why I Do)
I make this when I want to look fancy but can’t really be bothered to do much; my family goes bananas for it because it’s sweet, salty, herby, and kind of addictive. I mean, even my cousin who claims he “doesn’t do fruit salads” will eat two bowls (he’s lying, clearly). Plus, it’s one of those rare salads that actually makes you feel cooler, like, temperature-wise. Oh – and let’s just say I’ve had more than one “oops, dumped too much lime juice” accident, but even then, it’s still lovely.
What You'll Need (And What You Can Swap)
- About 4 cups watermelon, cubed or balled (I just eyeball it; if you’ve got a melon baller, go wild, but a regular spoon works too)
- A handful of fresh mint leaves, torn – or chopped, if you’re feeling meticulous. If you don’t have mint, basil actually works in a pinch (though it’s a bit left-field)
- ½ cup feta cheese, crumbled (my grandmother always insisted on Dodoni brand, but honestly, whatever’s on sale is fine. Goat cheese works too but that’s a different vibe)
- Juice of 1 lime (sometimes I use lemon if that’s what’s rolling around the crisper)
- 1 tablespoon olive oil, give or take (sometimes I skip it altogether if I’m feeling lazy)
- Pinch of flaky salt and black pepper (though feta’s salty on its own, so don’t go wild)
- Optional: ¼ small red onion, very thinly sliced – I only add this if I know everyone likes onions, which is surprisingly rare in my family
Okay, Here's How I Throw It Together
- Chop your watermelon into bite-sized cubes. I usually just go at it with a big knife; it doesn’t have to be perfect. If you get a few weirdly-shaped pieces, just call them rustic and move on. (This is where I usually sneak a taste. Quality control!)
- Put the watermelon in a big bowl. I mean, as big as you’ve got. Add the crumbled feta, torn mint, and red onion if you’re feeling bold. I sometimes layer it all pretty for Instagram, but, honestly, it tastes the same tossed together.
- Squeeze the lime over everything. Try not to get any seeds in there, but if you do, oh well, just fish them out. Drizzle with olive oil, then sprinkle a little salt and pepper.
- Toss gently – I usually use my hands, but a big spoon is fine. Don’t worry if some feta smooshes – it always happens, and I actually think it makes the dressing creamier.
- Give it a quick taste. Does it need more mint? More lime? Go with your gut. I’ve made this a dozen times and it’s never turned out exactly the same twice, which is half the fun.
- Chill for 10-20 minutes if you can wait, but honestly, we usually dig in right away.
Some Notes (From My Many, Many Attempts)
- If your watermelon isn’t super sweet, a tiny drizzle of honey works wonders. Actually, on second thought, maple syrup once made it taste a bit odd, so I wouldn’t go there again.
- Use the freshest mint you can get. Once, I used some that was a bit floppy and the salad tasted a tad “meh.” Lesson learned.
- If you’re making this ahead, add the mint just before serving – otherwise, it goes a bit limp (and nobody likes sad herbs).
Variations I've Tried (Some Worked Better Than Others)
- Cucumber: Thinly sliced, adds crunch. Works great.
- Avocado: I know, sounds weird, but it’s creamy and kind of awesome. The catch: it browns fast.
- Chili flakes: A sprinkle for a bit of heat. My dad hated this but I loved it.
- Balsamic glaze: Tried this once and, honestly, I thought it made it too sweet. Maybe that’s just me.
Equipment (but Don't Stress!)
- Big bowl (I once used a salad spinner bucket, don’t judge)
- Sharp knife (though any knife will do the trick if you’re patient)
- Citrus juicer – but I usually just use my hands. Watch out for squirting lime juice in the eye, though. It’s not fun.
How to Store Leftovers (If You Have Any...)
Store any leftovers in an airtight container in the fridge. It’s best eaten within a day, maybe two, because the watermelon gets mushy after a while. But, honestly, in my house it never makes it past lunch. Oh – and if you’re packing it for a picnic, bring the mint and feta separately and toss everything together at the last minute.
How I Like to Serve It (And a Little Family Quirk)
I think it’s perfect as a side for grilled chicken or fish, but sometimes I just serve it with a crusty hunk of bread and call it dinner. My mum insists on putting it on the table in a glass bowl so “the colors show,” which I used to roll my eyes at, but now I kind of get it.
Things I've Learned (The Hard Way)
- Don’t rush the lime squeezing – once, I tried to use bottled juice to save time and the salad tasted off. Fresh is worth the extra seconds, trust me.
- Let the salad chill for 10-20 minutes if you can, but don’t leave it too long, or it gets a bit soggy. I once made it the night before and, well, let’s just say it had lost it’s magic by morning.
- Go easy on the salt. Feta brings plenty of saltiness, surprisingly so.
Your Questions (Because, Yes, People Have Asked!)
- Can I make this ahead of time?
Sort of! Prep the watermelon and feta, but don’t add the mint and lime until just before serving, or things can get soggy and sad. - What if I hate feta?
Totally fine. Try goat cheese, or just leave the cheese out (but, like, why would you? Kidding! Sort of...) - How do I pick a good watermelon?
I always thump it and listen for a hollow sound (no idea if that actually works but Nana swore by it). Or check out this watermelon picking guide from Serious Eats! - Where do you get the best feta?
If you’ve got a Mediterranean grocery nearby, check them out! But the supermarket stuff is honestly just fine. Here’s a fun read on feta cheese too. - Can I use dried mint?
I mean, you can, but it tastes like toothpaste. Fresh is heaps better.
And if you’re looking for more summery ideas, check these summer salad recipes—I raid that list for inspiration all the time.
Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup cucumber, diced
- ½ cup feta cheese, crumbled
- ¼ cup fresh mint leaves, chopped
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
Instructions
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1In a large mixing bowl, combine the cubed watermelon, diced cucumber, crumbled feta cheese, chopped mint leaves, and sliced red onion.
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2In a small bowl, whisk together the olive oil, fresh lime juice, salt, and black pepper to make the dressing.
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3Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.
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4Transfer the salad to a serving platter or bowl. Garnish with additional mint leaves and feta if desired.
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5Serve immediately for best freshness, or chill in the refrigerator for up to 30 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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