Watermelon Feta Mint Salad (Printable version)

Juicy watermelon, creamy feta and fresh mint tossed with lime and olive oil for a refreshing sweet-salty summer dish.

# What you 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

# How To:

01 - In a large mixing bowl, combine the watermelon cubes, cucumber slices, and torn mint leaves.
02 - In a small bowl, whisk together the olive oil, lime juice, and honey (if using) until emulsified.
03 - Pour the dressing over the watermelon mixture and gently toss until well coated.
04 - Add the crumbled feta 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 Advice:

01 -
  • It takes exactly fifteen minutes and requires zero cooking, which means you never have to touch a stove when it is ninety seven degrees outside.
  • The sweet and salty contrast between watermelon and feta is the kind of flavor pairing that makes people close their eyes when they take a bite.
  • It looks stunning on a platter with almost zero effort, making you look like someone who really knows what they are doing at a potluck.
02 -
  • Watermelon releases a surprising amount of liquid once it is cut and dressed, so assemble this no more than twenty minutes before serving or you will end up with a soup.
  • Refrigerating the watermelon for at least an hour before cutting makes a huge difference in how refreshing each bite feels.
03 -
  • Cut the watermelon slightly larger than you think it should be because it shrinks a bit once it releases juice and you want the cubes to hold their shape on the plate.
  • Warm feta crumbles more cleanly than cold feta, so take it out of the refrigerator about ten minutes before you need it and crumble it with your fingers rather than a knife for the best texture.

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