Can I make this salad in advance?

It’s best enjoyed right after tossing, but you can prep all the components a couple of hours ahead—keep the feta and mint aside, and mix everything together just before serving to preserve texture and brightness.

What type of watermelon works best?

Seedless watermelon is your friend here—fewer seeds, less mess, and a cleaner look. If you only have seeded watermelon, just remove the seeds as you chop.

Can I use a different cheese if I don’t have feta?

Absolutely! Goat cheese crumbles are a lovely substitute, or for a milder flavor, try fresh mozzarella balls (bocconcini) torn into pieces. Just skip anything strongly aged or dry, which won’t give the creamy-salty hit that makes the salad special.

Is it okay to use dried mint if I don’t have fresh?

Fresh mint delivers much more flavor and color, but in a pinch, a small pinch of dried mint can work—add it sparingly, as it’s more concentrated.

Watermelon, Feta, and Mint Salad Recipe

This Watermelon, Feta, and Mint Salad is summer in a bowl—vibrant, refreshing, and almost impossibly easy to prepare. Sweet, juicy watermelon mingles with creamy, salty feta and the cool brightness of fresh mint, all lightly dressed in olive oil and lemon. It takes minutes to put together, requires zero cooking, yet delivers maximum impact in both flavor and appearance. Whether you’re looking for the ideal side for grilled mains or just need something light but satisfying for a busy weeknight, this salad fits the bill—and then some.

Why You’ll Love This Recipe

Fast, No-Fuss Prep: This is a chop-and-toss kind of dish—no lengthy steps, no complicated techniques, and ready in about 10 minutes.
Flavor Magic: The combination of sweet watermelon, briny feta, and lively mint is genuinely irresistible—each bite is crisp, creamy, and bursting with contrasting flavors.
Flexible for Any Occasion: Serve it as a side at a cookout, dish it up for a light dinner, or bring it to a picnic. It’s just as welcome at a fancy gathering as it is at a weekday lunch.
Seriously Refreshing: Perfect for hot weather or any time you need a palate cleanser, this salad is cooling and hydrating.
Easily Customizable: Swap in arugula for a peppery kick, or tweak the lemon and mint to suit your taste—there are endless ways to make it your own.

Ingredients You’ll Need

Seedless Watermelon: The heart of the salad—choose a ripe, sweet melon for maximum juiciness and flavor. Cut into bite-sized chunks for easy eating.
Lemon Juice & Zest: Adds a punch of acidity and brightness, balancing the sweetness of the watermelon. The zest intensifies lemony aroma and flavor.
Fresh Mint Leaves: The ultimate refresher! Chop just before adding to preserve their fragrance and color.
Extra-Virgin Olive Oil: A little drizzle brings everything together, adding silkiness and depth.
Arugula Leaves (Optional): Toss in for extra greens and a peppery note—perfect if you want a more substantial or complex salad.
Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning—salt enhances the flavors and helps the watermelon pop, while pepper gives a gentle bite.
Feta Cheese: Look for block feta you can crumble yourself—its creamy, salty character is essential. Goat’s milk feta is traditional, but cow’s milk works well too.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Switch Up the Greens

Not crazy about arugula? Baby spinach or mixed baby greens are milder but still delicious.

Add Some Crunch

Toss in chopped pistachios, toasted almonds, or sunflower seeds for a satisfying crunch.

Go Citrus

Swap lemon for lime for a twist, or even add a splash of orange juice for a subtle sweetness.

Sweet Heat

Thinly sliced jalapeño or a sprinkle of Aleppo pepper can add a little heat for thrill-seekers.

Herb Swap

No mint on hand? Basil works beautifully—its slight peppery note is fantastic with melon.

How to Make Watermelon, Feta, and Mint Salad

Step 1: Prep the Ingredients

Cut the watermelon into bite-sized, 1-inch chunks. Remove and discard the rind, and let the melon drain for a few minutes if it’s extra juicy—this prevents a soggy salad.

Step 2: Make the Dressing

In a large bowl, combine fresh lemon juice, strips of lemon zest, and olive oil. Whisk lightly to blend.

Step 3: Combine and Toss

Add the watermelon chunks, chopped mint, and arugula (if using) to the bowl with the dressing. Season generously with kosher salt and freshly ground black pepper. Toss gently to combine, ensuring everything is lightly coated and evenly mixed.

Step 4: Finish with Feta

Crumble the feta cheese over the salad—don’t overmix after this step so the cheese stays visible and creamy for bursts of flavor. For extra flair, drizzle a touch more olive oil before serving.

Step 5: Serve Immediately

Serve the salad chilled, right after tossing, for maximum freshness and crunch.

Pro Tips for Making the Recipe

Use Cold Watermelon: Chilled watermelon keeps the salad crisp and refreshing, especially in summer heat.
Crumble Feta Yourself: Pre-crumbled feta often lacks flavor and can be dry—using a block allows for larger, creamier chunks.
Mint Matters: Add mint at the last moment to prevent bruising and browning.
Drain Excess Juice: If your watermelon is particularly juicy, drain excess liquid before tossing to prevent the salad from becoming watery.

How to Serve

This salad shines brightest when really cold—pile it high in a large serving bowl and set it out alongside grilled chicken, lamb, or seafood. It’s wonderful with crispy bread, pita chips, or as a fresh counterpoint to rich mains like barbecue or fried foods. For brunch, add it to a buffet next to quiches and pastries. It’s also fantastic tucked into wraps or sandwiches for an unexpected crunch and burst of flavor.

Make Ahead and Storage

Storing Leftovers

Leftovers will keep in the fridge for up to a day—store in an airtight container, and avoid adding extra dressing as the watermelon will continue to release juice.

Freezing

This salad is not freezer-friendly—the watermelon will become mushy and the feta watery once thawed.

Reheating

No reheating needed! This is strictly a chilled salad—any warmth will soften the watermelon and collapse the freshness.

Tip: To maximize freshness, store components separately and combine just before serving.

FAQs

Can I make this salad in advance?

It’s best enjoyed right after tossing, but you can prep all the components a couple of hours ahead—keep the feta and mint aside, and mix everything together just before serving to preserve texture and brightness.
What type of watermelon works best?

Seedless watermelon is your friend here—fewer seeds, less mess, and a cleaner look. If you only have seeded watermelon, just remove the seeds as you chop.
Can I use a different cheese if I don’t have feta?

Absolutely! Goat cheese crumbles are a lovely substitute, or for a milder flavor, try fresh mozzarella balls (bocconcini) torn into pieces. Just skip anything strongly aged or dry, which won’t give the creamy-salty hit that makes the salad special.
Is it okay to use dried mint if I don’t have fresh?

Fresh mint delivers much more flavor and color, but in a pinch, a small pinch of dried mint can work—add it sparingly, as it’s more concentrated.

Final Thoughts

There’s a reason the watermelon, feta, and mint combination has become a modern classic—it’s the ultimate celebration of summer and simplicity. With nearly no cooking required and knockout flavors in every bite, this salad is an instant favorite for any day you’re short on time but want every mouthful to sing. Don’t be afraid to play with the ingredients and make it your own. Give it a try and let it change the way you see salads—light, lively, and always a little unexpected.