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

Description

This refreshing Watermelon, Feta, and Mint Salad is the perfect combination of sweet, savory, and tangy flavors. With juicy watermelon, creamy feta, and fragrant mint tossed in a lively lemon-olive oil dressing, it’s a vibrant side dish that’s ideal for summer gatherings or healthy snacking.

Ingredients

Units Scale

For the Salad

3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds/1 kg after rind is discarded)
1/4 cup (10 g) roughly chopped fresh mint leaves
Up to 4 ounces (1 quart) arugula leaves (optional)
4 ounces (110 g) feta cheese, crumbled or cut in small cubes

For the Dressing

1 tablespoon (15 ml) freshly squeezed lemon juice (from 1 lemon)
4 (2-inch) strips lemon zest, removed with a sharp vegetable peeler
3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prepare the Watermelon and Herb Base: Cut the rind from the watermelon and discard. Chop the watermelon flesh into 1-inch chunks and place them in a large salad bowl. Add the roughly chopped fresh mint leaves and optional arugula leaves for a peppery flavor contrast.
Make the Dressing: In a small bowl, whisk together the lemon juice, lemon zest, and extra-virgin olive oil. Season the dressing with kosher salt and freshly ground black pepper to taste. Whisk until well combined and emulsified.
Toss the Salad: Pour the dressing over the watermelon mixture. Gently toss everything together using your hands or a large spoon, ensuring the watermelon is well coated without breaking up the pieces.
Add Feta and Garnish: Crumble or cube the feta cheese and scatter it over the tossed salad. Give the entire bowl a light drizzle of olive oil for extra richness. Add more mint or arugula if desired. Serve immediately or chill briefly before serving.

Notes

For best flavor, use very cold watermelon and serve the salad well-chilled.
Arugula is optional but adds a nice peppery flavor and extra greens to the salad.
Use high-quality feta cheese for the creamiest texture and freshest taste.
If preparing in advance, add the mint and feta just before serving to keep them fresh.

Nutrition

Serving Size: about 1/4 of recipe
Calories: 170
Sugar: 14g
Sodium: 430mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg