Watermelon Feta Mint Salad - This watermelon feta mint salad is crisp, juicy, and refreshing with sweet watermelon, creamy salty feta, and a bright lime-honey dressing. The texture is crunchy and juicy with a creamy finish, and the flavor balance is sweet against salty with a clean herbal lift. It is a no-cook summer salad that comes together in minutes.

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Watermelon Feta Mint Salad - Watermelon salad works when you keep it cold and avoid extra moisture. Choose a ripe watermelon that feels heavy and slice into clean cubes so it looks vibrant and stays crisp. Feta adds salty creaminess, while mint brings a fresh, cooling finish. The dressing should be light—lime for brightness and a touch of honey for balance—so it coats without turning the bowl watery. Assemble just before serving for the best crunch and color.

Dietary Notes

✓ No-Cook Salad
✓ Summer Party Favorite
✓ Sweet-Salty Balance
✓ Bright Fresh Herbs

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Why You'll Love This

Juicy Refreshing Bite: Cold watermelon keeps the salad crisp and hydrating.
Creamy Salty Feta: Feta balances sweetness with savory richness.
Minty Fresh Finish: Mint adds cooling aroma that keeps flavors lively.
Fast Assembly: A simple dressing and quick toss make it ready in minutes.

Watermelon Feta Mint Salad

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 0min

🥨 Yield: 6

🍞 Method: No-Cook

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

6 cups seedless watermelon, cubed
1 cup feta cheese, crumbled
1/2 cup fresh mint leaves
1 cucumber, sliced
2 tbsp lime juice
1 tbsp honey
1 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp flaky sea salt

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✏️

seedless watermelon, cubed Use a ripe, heavy watermelon for the sweetest flavor; keep it very cold so the salad stays crisp and refreshing.
feta cheese, crumbled Block feta crumbles creamier than pre-crumbled; add gently so it stays in soft chunks instead of dissolving.
fresh mint leaves Tear mint right before serving for the best aroma; chopped mint can bruise and turn dark faster.
cucumber, sliced Cucumber adds extra crunch; remove watery seeds if your cucumber is very juicy to avoid a watery salad.
lime juice Fresh lime adds clean acidity that brightens watermelon; bottled juice can taste dull and less vibrant.
honey Honey balances lime and salty feta; use a small amount so the salad stays fresh, not sweet.
olive oil A little olive oil helps the dressing coat lightly; too much oil can weigh down the salad’s clean flavor.
kosher salt Season lightly because feta is salty; taste before adding more so the salad stays balanced.
flaky sea salt Finishing salt adds crisp texture and visual sparkle; sprinkle right before serving for best crunch.

list_alt Instructions

1

Cube cold watermelon into even pieces - uniform cubes keep the salad crisp and photo-ready.
2

Whisk lime juice, honey, olive oil, and a pinch of kosher salt until lightly glossy - a quick emulsion coats without pooling.
3

Combine watermelon and cucumber in a bowl and drizzle with dressing - dressing first prevents over-tossing later.
4

Add crumbled feta and gently fold - gentle mixing keeps feta creamy chunks intact.
5

Tear mint leaves and scatter on top - tearing releases aroma and keeps mint looking fresh.
6

Finish with flaky salt and serve immediately - finishing salt adds crisp texture and makes flavors pop.

Nutrition Facts

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Calories 190

Protein 6g

Carbs 22g

Fiber 2g

Sugar 18g

Fat 9g

Sodium 520mg

Potassium N/A

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Serving Suggestions

Serve very cold for maximum refreshment. Plate in a wide shallow bowl so the colors pop, then crumble feta on top and finish with lots of mint leaves. Drizzle dressing lightly and add a pinch of flaky salt. Pair with grilled chicken, kebabs, or a light pasta. Serve immediately for the crispest texture.

How to Store?

Watermelon releases juice over time, so this salad is best eaten within 2-3 hours of assembling. Store leftovers in the refrigerator up to 1 day, but expect softer texture. Do not freeze. Make-ahead: cube watermelon and mix dressing up to 1 day ahead, then assemble right before serving.

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