Watermelon Feta and Mint Salad (Printable Version)

Juicy watermelon, crumbled feta and mint with lime and olive oil for a bright, sweet-salty summer dish.

# Ingredient List:

01 - 4 cups seedless watermelon, cut into 1-inch cubes

02 - 1 small cucumber, thinly sliced

03 - 1/4 cup fresh mint leaves, torn

04 - 3/4 cup feta cheese, crumbled

05 - 2 tablespoons extra-virgin olive oil

06 - 1 tablespoon fresh lime juice

07 - 1 teaspoon honey (optional)

08 - Freshly ground black pepper, to taste

01 - In a large mixing bowl, combine the watermelon cubes, cucumber slices, and torn mint leaves.

02 - In a small bowl, whisk together the olive oil, lime juice, and honey (if using) until emulsified.

03 - Pour the dressing over the watermelon mixture and gently toss until well coated.

04 - Add the crumbled feta and gently fold it in, taking care not to break up the cheese too much.

05 - Transfer to a serving platter, garnish with extra mint leaves, and finish with freshly ground black pepper. Serve immediately.

01 -

It takes exactly fifteen minutes and zero cooking, which means your kitchen stays cool and you still eat something that feels intentional and beautiful.
The sweet-salty contrast between watermelon and feta is the kind of flavor pairing that makes people close their eyes when they take the first bite.

02 -

Watermelon releases water fast once it is cut and salted, so if you are making this ahead, keep the dressing separate and combine everything no more than twenty minutes before serving.
The salad is best stone cold, and I learned after one sad lukewarm attempt that chilling the serving platter in the freezer for ten minutes beforehand makes a real difference.

03 -

Cut the watermelon slightly larger than you think you need because it shrinks a little once the dressing hits it and you want satisfying chunks, not sad pebbles.
Use the best olive oil you have because there are so few ingredients that every single one of them is on display.