Name: No-Wilting Watermelon Feta Salad for Picnics
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 cups cubed seedless watermelon (1-inch pieces); 1 teaspoon kosher salt, divided; 6 oz feta cheese, crumbled into large chunks; 1/2 small red onion, thinly sliced; 1/2 cup fresh mint leaves, torn; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1/4 teaspoon black pepper

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Watermelon salads usually turn into a soggy mess after an hour, but this version stays crisp for hours. The key is salting the watermelon first to draw out excess moisture.

You’ll get all the fresh Mediterranean flavors without the watery puddle at the bottom of your bowl.

Why Salting Watermelon Prevents Soggy Salads

Salting watermelon cubes for 15 minutes draws out their excess water through osmosis. You’ll see liquid pooling in the bowl – that’s exactly what you want. Pat the pieces dry before adding other ingredients.

Without this step, watermelon continues releasing moisture and dilutes your dressing. The salt also concentrates the fruit’s sweetness, making it taste more intense rather than watery.

No-Wilting Watermelon Feta Salad for Picnics

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No-Wilting Watermelon Feta Salad for Picnics

Cuisine: Mediterranean Difficulty: Easy

★★★★☆ (4.0 out of 5 stars, 91 ratings)

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

4 cups cubed seedless watermelon (1-inch pieces)
1 teaspoon kosher salt, divided
6 oz feta cheese, crumbled into large chunks
1/2 small red onion, thinly sliced
1/2 cup fresh mint leaves, torn

Dressing

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

Equipment Needed

Large mixing bowl
Small bowl for dressing
Clean kitchen towels

Instructions

Salt watermelon: Place watermelon cubes in a large bowl and sprinkle with 3/4 teaspoon salt. Toss gently and let sit for 15 minutes. You’ll see liquid accumulating in the bottom of the bowl.
Drain and dry: Drain the liquid from the bowl and pat watermelon pieces completely dry with clean kitchen towels. The pieces should feel firm and no longer slippery.
Make dressing: In a small bowl, whisk together olive oil, lemon juice, remaining 1/4 teaspoon salt, and black pepper until well combined.
Assemble salad: Add feta, red onion, and mint to the dried watermelon. Pour dressing over the salad and toss gently to coat. Serve immediately or refrigerate for up to 4 hours.