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Watermelon Mint Feta Salad

Watermelon mint feta salad with juicy watermelon, crumbled feta, and fresh mint tossed in a bright lime-honey dressing. A light citrus vinaigrette keeps the fruit crisp while the salad chills for a refreshing bite.
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Prep Time 15 minutes
chill 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Watermelon, seedless
  • 6 cup seedless watermelon, cubed Use chilled watermelon for the best crisp texture.
Feta
  • 1 cup feta cheese, crumbled Crumble right before mixing so it stays light and creamy.
Fresh mint
  • 0.25 cup fresh mint leaves, chopped Chop loosely; keep some extra leaves for garnish.
Red onion
  • 0.25 cup thinly sliced red onion Slice thin so it softens slightly during chilling.
Lime zest
  • 1 tbsp lime zest Zest before juicing for the cleanest citrus flavor.
Lime juice
  • 2 tbsp fresh lime juice Fresh juice gives the dressing a brighter finish.
Honey
  • 1 tbsp honey Balances the tart lime for a round, lightly sweet dressing.
Olive oil
  • 1 tbsp olive oil Helps coat the watermelon and distribute flavors evenly.
Sea salt
  • 0.25 tsp sea salt Season gradually to avoid over-salting the delicate fruit.
Black pepper
  • 0.25 tsp black pepper Freshly ground adds a more aromatic bite.

Method
 

Build the salad
  1. Place watermelon cubes in a large serving bowl.
  2. Add feta cheese, mint leaves, and red onion to the bowl.
Make the lime honey dressing
  1. Whisk lime zest, lime juice, honey, olive oil, sea salt, and black pepper in a small bowl until smooth and glossy.
  2. Drizzle the dressing over the salad.
  3. Toss gently just until the watermelon is lightly coated and the feta is evenly distributed.
Chill and serve
  1. Refrigerate the salad for 15 minutes before serving to let the flavors meld.
  2. Garnish with additional mint leaves and feta if desired.
  3. Serve chilled.

Notes

Pro tip: Keep the watermelon well-chilled and toss just until coated so the cubes stay crisp. Store covered in the refrigerator up to 2 days; add a fresh pinch of mint after chilling if you want extra brightness. Freezing is not recommended because watermelon softens and releases more water when thawed. Dietary swap: use dairy-free feta (or a vegan feta crumble) for a lactose-free version.