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Feta Watermelon Salad

A Mediterranean-inspired summer salad that combines sweet watermelon with creamy, tangy feta cheese and fresh herbs for a refreshing and indulgent dish.
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Prep Time 15 minutes
Servings: 6
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 6 cups cubed watermelon, seedless
  • 8 oz feta cheese, crumbled
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 red onion, thinly sliced
  • 1/4 teaspoon black pepper
  • 1/4 cup toasted pine nuts (optional)

Method
 

  1. Cut your watermelon into bite-sized cubes, roughly 1-inch pieces. Remove any visible seeds and pat the cubes gently with paper towels to absorb excess moisture.
  2. Slice the red onion paper-thin using a sharp knife or mandoline. Soak the slices in ice water for 10 minutes to mellow their bite, then drain and pat dry. Roughly chop the fresh mint leaves.
  3. Whisk together olive oil and balsamic vinegar in a small bowl until emulsified. Season with freshly cracked black pepper.
  4. In a large serving bowl, gently combine watermelon cubes with the drained onion slices. Drizzle the dressing over the fruit and toss carefully.
  5. Crumble the feta cheese over the dressed watermelon. Sprinkle the chopped mint leaves throughout, then add toasted pine nuts if using.
  6. Refrigerate the completed salad for 30 minutes before serving to allow the flavors to marry while keeping everything refreshingly cool.

Notes

Make-ahead tip: Prepare all components separately and combine just before serving to prevent the watermelon from releasing too much juice. Store leftover salad covered in the refrigerator for up to 2 days. Drain excess liquid before serving again. This dish doesn't freeze well due to watermelon's high water content. Don't cut watermelon too far in advance, avoid over-mixing, and don't skip the onion-soaking step.