Every summer I carry this weird obsession with balancing salty and sweet. I don’t mean just a sprinkle of salt over watermelon — I mean really diving deep into that contrast. I started doing it ages ago by accident, grabbing bits of feta with my fingers, then realizing how the sharp saltiness and creamy tang burst through the juicy sweetness like they were meant to be together. No fuss, no fancy tricks. Just fresh, cold watermelon and crumbled feta mingling, fragrant mint leaves releasing that cool, grassy aroma as you toss everything. This salad is practically a rebellion against the overly polished brunch bowls you see everywhere. It’s messy, honest, and honest to god, it’s kind of addictive. Right now, when everyone’s scrambling for something light but satisfying, this just folds right into that space — simple but with a little edge. Because sometimes, eating well means breaking some rules.
Watermelon and Feta Salad
Ingredients
Equipment
Method
- Use a sharp knife and cutting board to chop fresh mint leaves into small pieces.1/4 cup fresh mint leaves
- Place the watermelon cubes into a large mixing bowl.4 cups watermelon cubes
- Sprinkle the crumbled feta cheese evenly over the watermelon.1/2 cup feta cheese
- Add the chopped mint leaves into the bowl, distributing them evenly.1/4 cup fresh mint leaves
- Drizzle olive oil over the salad, then season with salt and black pepper to taste.to taste salt, to taste black pepper
- Toss gently using a large spoon to combine all ingredients without breaking the watermelon, ensuring an even distribution of flavors.
Notes
And honestly, I forget what I was going to write after tasting that first bite. It’s one of those recipes that makes you stop. No fancy plating, no Instagram filters needed. Just a bowl of summer in your hands. Sometimes, the best ideas come when you’re not looking for them.