So, Why Am I Obsessed With This Salad?
Alright, confession time—I once made this watermelon feta mint salad for a backyard barbecue (the one where my cousin decided to grill in the rain, classic). Honestly, it was a bit of a last-ditch effort because I forgot I was on salad duty. But you know what? The whole thing disappeared before the burgers even hit the table. My uncle, who thinks lettuce is just crunchy water, asked for seconds. If that’s not proof this salad is magic, I don’t know what is. Plus, it’s so ridiculously simple that even if you’re juggling kids, grilling, and keeping the dog away from the cheese like I usually am, you can still pull it off.
Why You'll Love This (or at least, why I do)
I pull out this salad whenever the sun’s out and I need something that looks fancy but is basically dump-and-stir. My family goes nuts for the salty-sweet combo (I mean, I think my brother just comes to visit for this salad and not actually me). It’s refreshing, it’s light, and if you’re like me and sometimes just can’t be bothered to turn on the oven—this is your ticket. The only thing that ever frustrated me was getting the watermelon cut up in neat cubes, but then I realized nobody actually cares about perfect cubes. They just want to eat.
What You Need (And What You Might Swap In, If You Must)
- Watermelon – About half a large one or 4-5 cups cubed. I use seeded or seedless, whatever’s actually on sale. (My neighbor swears by mini watermelons, but I’m not that picky.)
- Feta cheese – 150g or a generous handful, crumbled. I sometimes use goat cheese if the feta in my fridge looks a bit suspect.
- Fresh mint – A small bunch, chopped or torn. No fresh mint? Basil actually works surprisingly well too. Dried mint is not the same, trust me, I tried.
- Red onion – Half a small one, thinly sliced. Or skip it, honestly. My kids pick it out anyway.
- Lime juice – Juice from 1 lime, but lemon is fine if that’s what you have. My grandmother was adamant about fresh citrus but I’ve used bottled in a pinch.
- Extra-virgin olive oil – A glug (around 2 tbsp). You can skip this, but it rounds things out. Regular olive oil is ok too; I won’t tell.
- Salt and black pepper – To taste. I like flaky salt, but regular table salt is totally fine.
How I Actually Make It (With a Few Sidetracks)
- Chop the Watermelon
Cut your watermelon into cubes—about an inch or so. I used to be all perfectionist about it, but now I just aim for bite-size. If there are seeds, flick 'em out (or don’t, apparently it’s a fiber boost?). - Add the Feta
Crumble the feta over the watermelon. This is when I usually sneak a few crumbles for myself. If the feta clumps, just break it up with your fingers. - Mint Goes In
Tear or roughly chop the mint leaves. It smells pretty amazing, by the way. Into the bowl they go. Actually, I find it works better if you add a bit, toss, then add more. No clue why. - Red Onion (Optional but Nice)
Scatter in the thinly sliced onion. I rinse mine under cold water first so it’s not so bitey. Don’t worry if it looks a bit weird at this stage—it always does! - Dress It Up
Squeeze over the lime juice and drizzle with olive oil. Toss gently—I once went at it with a big spoon and the watermelon all broke up. You want it to stay in chunks. - Season and Taste
Add salt and pepper, taste, add more as you like. This is where I usually grab a fork and eat straight from the bowl—just to check, obviously.
Notes From the Trenches (Aka, Stuff I Messed Up)
- If your watermelon is super cold, the feta gets a bit hard, so sometimes I leave the cheese out until the last minute.
- Don’t skip the acid (lime or lemon). I did once, and the whole thing tasted, well, kind of flat.
- Using pre-crumbled feta works, but it’s less creamy, in my opinion. But maybe that’s just me being fussy.
Variations I’ve Tried (Some Winners, Some Not)
- Cucumber: Tossed in sliced cucumber once—delicious, especially when it’s hot out.
- Basil instead of mint: Actually, it’s surprisingly good if you’ve run out of mint.
- Chili flakes: A little heat is nice for grown-ups but my kids weren’t impressed (and let me know, loudly).
- Balsamic glaze drizzle: I thought it sounded fancy, but honestly, I didn’t love it. Maybe you will, though!
Equipment (or Just Use What You’ve Got)
- Big salad bowl – Makes tossing easier, but I’ve used a soup pot in a pinch (don’t judge).
- Sharp knife – Watermelon is stubborn. But a bread knife works, sort of, if you’re desperate.
- Chopping board – Or your kitchen table if you’re living dangerously; just don’t tell my mum.
How to Store It (If You Don’t Eat It All Right Away)
Technically, you can keep it in an airtight container in the fridge for up to two days. But honestly, in my house, it never lasts more than a day. I think it tastes better the next day, but that’s purely theoretical since we’ve never had leftovers long enough to prove it.
How I Like to Serve It
It’s honestly perfect on its own, but if we’re firing up the grill, I set this out as the first thing on the table, and people pile it onto plates while they’re waiting for everything else. I sometimes serve it with some warm pita bread on the side—my dad likes to scoop it up that way. And once, I brought it to a beach picnic in a big Tupperware. Sand did get in, but it was still great—extra crunch, right?
Pro Tips (Learned the Hard Way)
- Don’t rush the draining—if your watermelon is super juicy, let it sit in a colander for a few minutes or you’ll end up with a watery mess. I once skipped this and had to pour off the dressing. Not my best work.
- If you’re making it ahead, add the mint and feta right before serving or they get a bit mushy (lesson learned after an unfortunate soggy salad incident).
FAQ (Because People Actually Ask)
- Can I make this vegan? Yup, just swap the feta for a plant-based version. My friend tried one with almond feta and said it was grand.
- Is this good for potlucks? Oh, absolutely. Just save some for yourself before setting it out—trust me on this.
- What’s the best way to cut a watermelon? Honestly, I just go for it with a big knife and hope for the best. If you want to see a fancier method, Serious Eats has a great guide. I, uh, usually don’t bother.
- Can I use pre-packaged watermelon? You can. Saves time, but I find it’s sometimes less sweet. Still works in a pinch though!
- Where do you get good feta? I get mine at my local Greek market, but any feta will do. Don’t stress it. Or try this feta buying guide if you want to go down that rabbit hole.
One last thing—if you’re looking for more easy, summery recipes, Bon Appétit has a killer round-up. I’ve tried a few and keep coming back to this one, though. Maybe it’s just nostalgia—or maybe it’s just that you can’t mess up watermelon and cheese. Well, unless you put them on pizza. But that’s a story for another time.
Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup feta cheese, crumbled
- ⅓ cup fresh mint leaves, chopped
- ¼ small red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
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1In a large mixing bowl, combine the cubed watermelon, crumbled feta cheese, and chopped mint leaves.
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2Add the thinly sliced red onion to the bowl.
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3In a small bowl, whisk together the olive oil, fresh lime juice, sea salt, and black pepper to make the dressing.
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4Pour the dressing over the watermelon mixture and gently toss to combine.
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5Serve immediately, garnished with extra mint leaves if desired.
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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