Watermelon Feta Mint Salad Recipe
Peak-season watermelon is at its sweetest and juiciest, which is exactly what this salad needs to balance against salty feta and sharp red onion, and a quick lime marinade on the onion mellows its bite before it ever touches the fruit.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 6
Ingredients
- 6 cups watermelon, cubed
- 1 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint leaves, torn
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon balsamic glaze (optional)
Nutrition per serving
- Calories
- 165
- Protein
- 5g
- Carbs
- 16g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Chill the watermelon for at least 2 hours before cutting; cold watermelon holds its shape better and tastes crisper against the warm-weather serving.
- 2Cut the watermelon into 1-inch cubes, trimming away the rind and any large seeds as you go.
- 3In a small bowl, toss the thinly sliced red onion with the lime juice and let it sit for 10 minutes to soften its raw bite.
- 4In a large bowl, combine the watermelon cubes with the marinated onion, including the lime juice left in the bowl, and the torn mint leaves.
- 5Scatter the crumbled feta over the top and toss gently by hand, just enough to distribute it without crushing the watermelon cubes.
- 6Drizzle with olive oil and season with flaky sea salt and black pepper.
- 7Finish with a light drizzle of balsamic glaze if using, and serve right away or within 30 minutes.
Tips & variations
- Swap feta for fresh goat cheese for a creamier, tangier version.
- Add a thinly sliced jalapeno or a pinch of chili flakes for heat that plays well against the sweet fruit.
- Basil or torn cilantro can stand in for the mint if that's what's on hand.
- For a smoky twist, grill 1-inch-thick watermelon slabs for 1 to 2 minutes per side over high heat before cubing.
Storage & reheating
This salad is best eaten within 30 minutes of assembling, since salt and acid draw liquid out of the watermelon and the salad turns watery on standing. If there are leftovers, store them airtight in the refrigerator for up to 1 day and drain off any accumulated liquid before serving again; this is not a dish that reheats.
Tips from the Tulo kitchen
- Look for a watermelon with a dull, matte rind rather than a shiny one, and a creamy yellow spot on the underside where it sat on the ground ripening; a white spot usually means it was picked early.
- A ripe watermelon feels noticeably heavy for its size because it's mostly water.
- Domestic watermelon supply in the US ramps up through late May and peaks from June through August, which is when prices drop and flavor is at its best.
FAQ
When is watermelon season?
In the United States, watermelon season generally runs from May through September, with peak availability and flavor from late June through August, when states like Georgia, Florida, Texas, and California are harvesting in full. Outside that window, most grocery store watermelon is imported from Mexico or Central America and tends to be less sweet.
How do I pick a ripe watermelon?
Choose one that feels heavy for its size, has a dull rather than shiny rind, and shows a creamy yellow (not white) field spot on the bottom where it rested on the ground while ripening. A hollow sound when thumped is a decent secondary check but less reliable than the field spot.
Can I make this salad ahead of time?
The watermelon can be cubed and refrigerated up to a day ahead, and the onion can be marinated in lime juice a few hours ahead, but hold off combining everything with the feta, oil, and salt until just before serving so the salad doesn't turn watery.
Is watermelon feta salad served warm or cold?
It's served cold or at cool room temperature. Chilling the watermelon before cutting, rather than chilling the assembled salad, gives the best texture since the salt and acid in the dressing shouldn't sit on the fruit for long.
