Watermelon Feta Salad
A refreshing Mediterranean salad combining sweet, juicy watermelon with salty crumbled feta and bright herbs. Perfect as a light side dish or starter that comes together in minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 215
- Protein
- 6g
Ingredients
- 4 cups seedless watermelon
- 1 cup crumbled feta cheese
- ½ cup fresh mint leaves
- ¼ cup fresh basil leaves
- ¼ medium red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1.5 tablespoons fresh lemon juice
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly cracked black pepper
Instructions
- 1
Prepare the watermelon: Cut a whole seedless watermelon in half lengthwise. Working over a large bowl to catch the juices, cut the flesh into 1-inch cubes, removing any remaining seeds. You should have about 4 cups of cubed watermelon. Set aside.
- 2
Prepare the aromatics: Slice one quarter of a medium red onion as thinly as possible — aim for paper-thin slices. Stack a handful of fresh mint leaves and roll them tightly, then slice crosswise into thin ribbons. Tear 0.25 cup of fresh basil leaves by hand into bite-sized pieces. Keep mint and basil separate for now.
- 3
Make the dressing: In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 1.5 tablespoons of fresh lemon juice, 0.25 teaspoon of sea salt, and 0.125 teaspoon of freshly cracked black pepper. Taste and adjust the seasoning — it should taste bright and slightly salty to balance the sweet watermelon.
- 4
Assemble the salad: Transfer the cubed watermelon to a large serving platter or shallow bowl. Scatter the sliced red onion across the watermelon, then sprinkle 1 cup of crumbled feta cheese evenly over the top. Drizzle the dressing over everything, then gently toss until just combined — be careful not to crush the watermelon cubes.
- 5
Finish and serve: Top with the fresh mint ribbons and torn basil pieces. Taste one more time and add a pinch more salt or pepper if needed. Serve immediately while the watermelon is still cool — this salad is best enjoyed fresh and doesn't hold well for more than 30 minutes.
Tools you’ll need
- large chef's knife
- cutting board
- large bowl
- small mixing bowl
- whisk
- large serving platter or shallow bowl
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