Go Back

Watermelon Feta Summer Salad

Watermelon feta summer salad with honey-lime drizzle and fresh mint—juicy 1-inch watermelon cubes paired with creamy, salty feta. Toss gently for a lightly coated, picnic-ready texture and serve chilled or right away.
Print Recipe Pin Recipe
Prep Time 15 minutes
chill 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Watermelon salad base
  • 6 cup seedless watermelon cut into 1-inch cubes
  • 0.25 red onion thinly sliced
  • 1 cup feta cheese crumbled
  • 0.25 cup fresh mint leaves roughly torn
Honey-lime dressing
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp extra-virgin olive oil
  • 0.25 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper
Optional add-ins
  • 0.25 cup cucumber sliced
  • 0.5 cup toasted pumpkin seeds optional

Method
 

Cube and layer
  1. Cut seedless watermelon into 1-inch cubes and place them in a large serving bowl.
  2. Add thinly sliced red onion, crumbled feta, and torn fresh mint leaves over the watermelon.
Make the honey-lime dressing
  1. Whisk together fresh lime juice, honey, and extra-virgin olive oil in a small bowl until combined.
Dress and season
  1. Drizzle the honey-lime dressing over the salad evenly.
  2. Season with flaky sea salt and freshly cracked black pepper.
  3. Toss very gently once or twice until lightly coated, without breaking the watermelon.
Serve
  1. Serve immediately, or refrigerate for up to 30 minutes for best flavor.

Notes

For the best texture, keep the feta crumbles and onion thin so they distribute without soaking the watermelon. Refrigerate covered for up to 2 days; watermelon will soften over time. Freezing is not recommended. For a dairy-free swap, use a plant-based feta-style crumble in the same amount to keep the salty contrast.