I made this salad on a whim. No plans, just what was in the fridge. Watermelon, feta, mint — simple enough. But the moment I took that first bite, I realized I’d been missing out on how the salty feta suddenly pulls the juice of the watermelon into this unexpected dance. It’s not just sweet and fresh — it’s the whisper of salt, the aroma of mint cling to your skin and make it feel like you’re sitting on a porch, midnight warm. This salad feels like a small rebellion. All those fancy, complicated dishes seem so distant. Sometimes, I think the magic’s in the little surprises, like the crunch of the seed-filled rind or the cool burst of mint. It’s what I want right now. Nothing more complicated than a bowl of summer, honestly.

Watermelon Feta Mint Salad

This salad combines juicy, cubed watermelon with crumbled feta cheese and fresh mint leaves. It is assembled by mixing the ingredients in a bowl, resulting in a bright, refreshing dish with contrasting sweet, salty, and herbal flavors along with a crisp, juicy texture.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon, cubed seedless or de-seeded
• 1 cup feta cheese, crumbled preferably feta, but any salty cheese can work
• 1/2 cup fresh mint leaves whole or torn
• 1 tbsp olive oil optional, for extra flavor
• to taste salt and black pepper optional, for seasoning

Equipment

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Spoon or tongs

Method

 

1. Using a sharp chef's knife and a cutting board, dice the watermelon into bite-sized cubes, ensuring uniform size for even presentation.
   4 cups watermelon, cubed
2. Transfer the diced watermelon into a large mixing bowl. Crumble the feta cheese and add it to the bowl.
   4 cups watermelon, cubed
3. Rinse and gently tear or leave whole the fresh mint leaves, then add them to the bowl with watermelon and feta.
   4 cups watermelon, cubed
4. Drizzle the olive oil over the mixture, then lightly season with salt and black pepper to taste.
   4 cups watermelon, cubed
5. Gently toss all ingredients with a spoon or tongs until evenly combined, ensuring the feta and mint are well distributed and watermelon is coated with the flavors.
   4 cups watermelon, cubed
6. Serve immediately in a bowl or on plates, garnished with additional mint leaves if desired, displaying the vibrant colors and contrasting textures.
   4 cups watermelon, cubed

Honestly, good things come in simple packages. Maybe that’s what this salad is. Just watermelon, feta, mint, and maybe a splash of lime — but it hits differently when it’s warm outside. I guess I keep yelling at the world to stop complicating everything, but I forget how easy it is to just put together what you’ve got and call it a day.

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.