Watermelon Feta Salad Recipe

There’s something undeniably perfect about the combination of watermelon and feta. It’s salty. It’s sweet. It’s juicy and creamy and refreshing in a way that makes you want to eat the whole bowl straight from the fridge.

This Watermelon Feta Salad is more than just fruit and cheese—it’s a full-on symphony of textures and flavors. The watermelon brings the sweet crunch. The feta brings the tangy creaminess. Then you throw in a handful of mint, a splash of lime, and maybe some red onion or cucumber for extra zip. Suddenly, it’s not just a salad—it’s a whole mood.

Serve it for a summer picnic, a rooftop dinner, or just because you’re hot and hungry and don’t want to turn on the stove. It comes together in about 10 minutes, looks stunning, and tastes even better than it looks.

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Ingredients (serves 3–4):

• Watermelon – 4 cups, cubed (seedless, chilled)

• Feta cheese – 120g (about 3/4 cup), crumbled or cubed

• Fresh mint leaves – 1/4 cup, roughly chopped

• Cucumber – 1 small, diced (optional)

• Red onion – 1/4, very thinly sliced (optional)

• Lime juice – 1 tbsp (freshly squeezed)

• Olive oil – 1 tbsp

• Salt – a small pinch (feta is salty, so go easy)

• Black pepper – to taste

• Optional: balsamic glaze drizzle for serving

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Step-by-Step Instructions:

1. Cube and chill the watermelon (5 minutes):
Cut your watermelon into bite-sized cubes. For best results, keep it chilled in the fridge before using—it makes the salad extra refreshing.

2. Prep the veggies and cheese (5 minutes):
Dice the cucumber, thinly slice the onion, and crumble or cube the feta cheese. Chop the mint leaves just before adding to preserve their freshness.

3. Assemble the salad (2–3 minutes):
In a large mixing bowl or platter, gently combine the watermelon, cucumber (if using), and red onion. Drizzle with lime juice and olive oil. Toss gently just to coat.

4. Add cheese and herbs (1–2 minutes):
Sprinkle crumbled feta and chopped mint over the top. Add a pinch of salt and freshly cracked pepper. Do not overmix—this keeps the feta intact and the mint from bruising.

5. Serve chilled:
Plate the salad and serve immediately, or chill for up to 30 minutes. Optionally drizzle with balsamic glaze for an extra tangy touch.

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Pro Tip:

Balance the flavors. If your watermelon isn’t super sweet, add a tiny drizzle of honey. If your feta is extra tangy, use less lime juice. And always use fresh mint—dried won’t cut it here. Want to make it fancy? Use a melon baller and stack it up for a modern plating twist.

This salad doesn't store well (it gets watery), so enjoy it fresh!

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Images (realistic-style):

1. Prep Process Image Prompt:

A cutting board with cubed watermelon, crumbled feta, chopped mint, and sliced cucumber and red onion. A small bowl of olive oil and a halved lime rest beside it. The scene is fresh, summery, and bright with natural daylight.

2. Final Plated Dish (Primary):

A wide, shallow bowl of watermelon feta salad garnished with mint leaves and cracked black pepper. Optional: a drizzle of balsamic glaze. The salad is vibrant and colorful, placed on an outdoor table or picnic setting.

3. Second Angle (Overhead Close-Up):

Overhead shot showing details of the salad: glistening watermelon, creamy feta chunks, flecks of mint, and the contrast of red onion and cucumber. A spoon rests beside the bowl. Clean, neutral surface for the background.