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Watermelon Salad With Feta, Mint, and Lime - Fresh, Juicy, and Perfect for Warm Days

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 cups seedless watermelon, cut into 1-inch cubes (about 1 small watermelon or half a large)
  • 3/4 cup feta cheese, crumbled (block feta in brine preferred)
  • 1/2 cup fresh mint leaves, loosely packed, torn or thinly sliced
  • 1 small English cucumber, thinly sliced (optional but recommended)
  • Zest of 1 lime
  • 2–3 tablespoons fresh lime juice (about 1–2 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1–2 teaspoons honey or agave (optional, to taste)
  • Pinch of red pepper flakes (optional, for heat)
  • Kosher salt and freshly cracked black pepper, to taste

Method
 

  1. Prep the watermelon: Cut the watermelon into 1-inch cubes. Aim for even pieces so the salad looks neat and tosses easily. Place the cubes in a large mixing bowl.
  2. Slice the cucumber (optional): If using, thinly slice the English cucumber into half-moons. Add to the bowl with the watermelon.
  3. Make the dressing: In a small bowl, whisk together lime zest, lime juice, olive oil, and honey (if using). Add a pinch of salt, a few grinds of pepper, and red pepper flakes if you like heat. Taste and adjust the lime or honey to your preference.
  4. Toss gently: Pour the dressing over the watermelon and cucumber. Use a large spoon to gently toss, being careful not to break up the fruit.
  5. Add feta and mint: Sprinkle the crumbled feta and torn mint over the top. Give the salad one or two more gentle tosses to distribute without smashing the cheese.
  6. Final seasoning: Taste and add a pinch more salt or lime juice if needed. Remember, feta is salty, so season lightly.
  7. Serve: Transfer to a serving platter or bowl. For the best flavor, serve immediately while the watermelon is chilled and crisp.