Description
A vibrant, refreshing summer salad combining sweet watermelon, salty feta, fresh mint, and a tangy lime vinaigrette. It comes together in just 10 minutes with zero cooking required.
Ingredients
Scale
- 3 pounds watermelon, cubed into 1-inch pieces
- 6 ounces block feta cheese, crumbled
- 1 cup fresh mint leaves, roughly torn
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- Kosher salt and freshly cracked black pepper
- 1/2 medium red onion, thinly sliced (optional)
- 1/2 teaspoon red chili flakes (optional)
Instructions
- Cut the watermelon in half and quarters, remove the rind, and cube the flesh into 1-inch pieces. Place in a large mixing bowl.
- Crumble the block feta cheese into rustic chunks roughly the size of the watermelon cubes. Roughly tear the mint leaves.
- If using red onion, slice it thinly. For a milder bite, soak slices in ice water for 5 minutes, then drain and pat dry.
- In a small bowl or jar, whisk together lime juice, olive oil, honey, salt, and pepper until emulsified. Taste and adjust if needed.
- Add the crumbled feta, mint leaves, and red onion to the watermelon. Pour the dressing over everything.
- Gently toss the salad with hands or large spoons to coat evenly without crushing the watermelon.
- Chill in the refrigerator for at least 10 minutes to allow flavors to meld. Sprinkle with chili flakes before serving.
Notes
For best results, chill all ingredients before assembling. Use block feta rather than pre-crumbled for better texture. Add mint and red onion right before serving to prevent wilting and browning. Do not freeze or reheat this salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 12
- Sodium: 280
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 1
- Protein: 3
Keywords: watermelon salad, feta salad, summer recipe, easy salad, gluten-free, no-cook recipe, healthy side dish, labor day recipe