This vibrant watermelon feta salad delivers a perfect harmony of sweet and salty flavors in just 10 minutes.
Each refreshing bite combines juicy watermelon chunks with creamy feta cheese, creating a light Mediterranean-inspired dish that’s ideal for warm summer days.
Whether served as a quick lunch or an elegant side at dinner parties, this Greek-influenced salad offers a delightful contrast of textures and tastes that will brighten any meal.
Ingredients
- Watermelon: 1kg seedless, cut into bite-sized chunks for perfect balance
- Feta Cheese: 250g, either cubed or crumbled for creamy texture
- Fresh Mint: 1 bunch, leaves only, finely chopped for aromatic touch
- Red Onion: 1 small, paper-thin slices for mild bite
- Kalamata Olives: 100g pitted, adding Mediterranean flair
- Cucumber: 1 small, peeled and diced (optional for extra freshness)
For the Dressing:
- Extra Virgin Olive Oil: 1/4 cup, use high-quality for best results
- Lemon Juice: 2 tablespoons, fresh-squeezed recommended
- Brown Sugar: 1 teaspoon, balances the acidity
- Salt and Pepper: To taste, for perfect seasoning
Instructions
- Prepare the Watermelon: Remove rind and seeds, cut into triangular chunks
- Combine Main Ingredients: Mix watermelon, feta cubes, thin-sliced onions, mint leaves, and olives in a large bowl
- Make the Dressing: Whisk olive oil, lemon juice, and brown sugar in a small bowl. Season with salt and pepper
- Final Assembly: Pour dressing over salad mixture and gently toss to combine
- Serve: Divide among plates and serve immediately while fresh
Variations & Substitutions
This salad is super flexible! Want to change things up? Try swapping regular feta for Danish feta – it’s creamier and milder. Not a fan of red onions?
Sweet white onions work great too. You can skip the cucumber or make it a star player – both ways taste amazing! For a meat-free version, skip the Kalamata olives and use green ones instead.
Fresh basil can step in for mint if that’s what you have handy. The brown sugar in the dressing is optional – your salad will still be yummy without it.
Serving Suggestions
This Greek salad shines at summer barbecues and picnics! Serve it right away to keep the watermelon nice and crisp.
It’s perfect next to grilled chicken, fish, or lamb chops. Want to make it a light meal? Add some crusty bread on the side.
For pretty presentation, sprinkle extra mint leaves on top and add a few chunks of feta. A bowl of this colorful salad looks beautiful on any table!
Storage Tips
This salad tastes best fresh, but if you need to prep ahead, here’s a handy trick: keep all the cut ingredients separate in the fridge.
Store the watermelon chunks, feta, and sliced onions in different containers. Mix everything together with the dressing just before you’re ready to eat.
If you have leftovers with dressing already mixed in, they’ll keep for about a day in the fridge, but the watermelon might get a bit watery.
Refreshing Watermelon Feta Salad
Equipment
- Large bowl
- Small bowl
Ingredients
For the watermelon feta salad
- 1 kg watermelon, seedless and cut into chunks (35oz.)
- 250 g feta cheese, cut into cubes or crumbled (9 oz.)
- 1 bunch mint, leaves only, chopped
For the dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp brown sugar
- salt and pepper to taste
Instructions
- To prepare this watermelon feta salad recipe start by removing the rind and seeds from the watermelon, and cut into triangular chunks. Cut the feta cheese into small cubes, or bigger if you prefer, and place both into a large bowl.
- Slice the onions into paper-thin slices and place in the bowl with the rest of the ingredients, add the chopped mint leaves and the kalamata olives and set aside.
- Prepare the dressing for the watermelon feta salad. In a small bowl add the olive oil, lemon juice and brown sugar and season. Whisk the ingredients to combine, taste and adjust the seasoning.
- Pour the dressing over the watermelon feta salad and toss to coat.
- Divide the watermelon feta salad among individual serving plates and serve immediately. Enjoy!