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Avatar photoJohnson Maya

Watermelon Feta Salad Recipe

This vibrant watermelon feta salad bursts with juicy sweetness, salty feta crumbles, and fresh mint for the ultimate refreshing summer salad. No-cook, ready in 15 minutes, it's a crowd-pleasing side perfect for barbecues and picnics.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 cups (1.2 kg) seedless watermelon, cubed
  • 8 oz (225g) feta cheese, crumbled
  • 1/2 cup fresh mint leaves, chopped
  • 1 English cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • Juice of 2 limes
  • 3 tbsp extra-virgin olive oil
  • Salt and black pepper, to taste

Equipment

  • Large bowl
  • Sharp knife
  • Cutting board

Method
 

  1. watermelon feta salad recipeCard1
  2. Step 1: Cube the chilled seedless watermelon into 1-inch pieces, yielding about 8 cups, and gently pat dry with paper towels to remove excess moisture. This prevents the watermelon feta salad from becoming watery and ensures crisp texture throughout. Combine in a large bowl.
  3. Step 2: Dice the cucumber to match the watermelon size, thinly slice the red onion, and quick-pickle the onions in half the lime juice for 5 minutes to soften their sharpness. Chop mint leaves and add all to the bowl with the watermelon, tossing lightly for even distribution.
  4. Step 3: Crumble the feta over the top, drizzle with olive oil and remaining lime juice, then season with salt and pepper. Gently fold everything together until just coated, allowing flavors to meld for 5-10 minutes at room temperature before serving chilled.

Nutrition

Calories: 210 | Carbohydrates: 17 | Protein: 6 | Fat: 15 | Fiber: 1 | Sugar: 12

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving as juices may settle. Do not freeze as the texture will become mushy.
MAKE AHEAD: Prep watermelon, cucumber, and onions up to 4 hours in advance and store covered in the fridge. Add feta, mint, and dressing just before serving.
SUBSTITUTIONS: For vegan, use plant-based feta alternative. Low-fat feta or goat cheese works for lighter version. Omit onion for milder flavor.
PRO TIPS: Use room-temperature lime juice for better emulsion with oil. Chill bowl beforehand for extra coolness. Taste and adjust acid before adding salt, as feta brings brininess.
SERVING SUGGESTIONS: Serve in a chilled platter with balsamic drizzle for drizzle. Pairs with grilled chicken, fish, or pita. Garnish with extra mint for pop.
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