10-Minute Watermelon Feta Salad
Watermelon and feta is one of those combinations that shouldn’t work but absolutely does. The sweet, juicy fruit plays off the salty, creamy cheese in a way that’s both refreshing and satisfying.
You’ll want this salad when it’s hot outside and you need something light but substantial. It comes together in minutes and works as a side dish or light lunch.
Why Watermelon Ripeness Matters Here
You need watermelon that’s ripe but still firm for this salad. Overripe fruit will turn mushy and water down the dressing, while underripe melon lacks the sweetness that balances the salty feta.
Look for watermelon that sounds hollow when you thump it and feels heavy for its size. The flesh should be deep red or pink with black seeds (or seed traces in seedless varieties). If you can easily dent it with your fingernail, it’s too ripe for this recipe.
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10-Minute Watermelon Feta Salad
Equipment Needed
- Large serving bowl
- Sharp knife
- Cutting board
Instructions
- Prepare watermelon: Cut watermelon into 1-inch cubes, removing seeds as you go. Place cubes in a large serving bowl.
- Add feta and mint: Crumble feta cheese into bite-sized pieces and add to the bowl with watermelon. Roughly chop mint leaves and add to the bowl.
- Dress and serve: Drizzle olive oil and lime juice over the salad. Season with black pepper and a pinch of flaky salt. Gently toss to combine, being careful not to break up the watermelon. The salad is ready when ingredients are evenly distributed and lightly coated with dressing.
Nutrition Facts
Per Serving (1 serving)
