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Watermelon and Feta Salad – Summer is calling, and this salad is the answer! This is the perfect combination of sweet watermelon and salty feta all brought together with lime and fresh mint. 

Can you tell I have salad on my mind these days? It may still be snowing here in Calgary, but I am so ready for warm weather to grace our city. This recipe is everything you need for days of sunshine. It may even earn you a few brownie points at your boss’ next potluck!

I truly believe that the best flavor combinations are those that are sweet and salty. Have you ever wondered why you physically can’t stop yourself from eating an entire row (or box) of Oreos in one sitting? They’re the perfect balance of sugar and salt! It may seem strange to combine watermelon with cheese, but trust me, it’s absolutely amazing.

While this is a home run in flavor town, it’s so easy to make and very inexpensive to buy the ingredients. You could even replace the mint with some fresh basil if you prefer and still end up with an unreal side dish.

I would highly suggest that you don’t try to make this recipe a day ahead, however. I mean, it only takes 10 minutes from start to finish so I don’t think time should be an issue, but I figured I’d pop that warning in here. The watermelon releases a ton of moisture from the salt in both the cheese and dressing, and can become soggy as a result. Remember: fresh is best!

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Watermelon and Feta Salad

Watermelon and Feta Salad – Summer is calling, and this salad is the answer! This is the perfect combination of sweet watermelon and salty feta all brought together with lime and fresh mint. 

Prep Time10 mins

Total Time10 mins

Course: Side Dish

Cuisine: Mediterranean

Servings: 6

Author: Nicole Beaulieu

Ingredients

For the Salad

• 3 lb watermelon cubed
• 1/3 cup mint leaves finely chopped
• 3/4 cup feta* half cubed, half crumbled

For the Dressing

• 1/4 cup olive oil
• 2 tbsp honey
• 3 tbsp lime juice about 2 limes
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste

Instructions

• Mix the watermelon, feta, and mint, in a large bowl and set aside.
• Whisk together the dressing ingredients, and combine well with the salad. 

Notes

*I like to cube half of the feta I use, and crumble the rest of it to get a variety of textures and ensure each bite has some feta cheese.

I used pre-cubed watermelon from the grocery store. This costs more, but will save you a ton of time.

This recipe is best eaten the day it’s prepared.

Please keep in mind that nutritional information is an estimate and can vary depending on the ingredients used.

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