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Watermelon Feta Salad served on a large white platter with crumbled feta, fresh mint, cucumber slices, and a drizzle of honey and lime juice, photographed overhead on a rustic wooden table in bright summer light

Watermelon Feta Salad

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Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 185 kcal

Equipment

  • Large sharp knife
  • Cutting board
  • Wide shallow serving platter
  • Small mixing bowl
  • Whisk

Ingredients
  

Salad

  • 8 cups seedless watermelon cut into 1.5 to 2-inch cubes or triangles, chilled
  • 6 oz feta cheese block feta in brine, crumbled into chunks — not pre-crumbled
  • 0.5 red onion very thinly sliced, soaked in ice water for 5 minutes, then drained
  • 1 English cucumber halved lengthwise and sliced on a bias, optional but recommended
  • 0.33 cup fresh mint leaves torn, not chopped

Dressing

  • 2 tbsp fresh lime juice about 1 large lime
  • 1 tbsp honey good quality — drizzle to taste
  • 2 tbsp extra virgin olive oil
  • 0.25 tsp flaky sea salt such as Maldon, plus more to taste
  • 0.25 tsp freshly cracked black pepper

Instructions
 

Prep

  • Slice the red onion paper-thin and place in a small bowl of ice water. Let soak for 5 minutes, then drain and pat dry. This removes the harsh raw bite while keeping the sharpness.
  • Cut the watermelon into 1.5 to 2-inch cubes or thick triangles. Make sure the watermelon is well-chilled before cutting for the best texture.
  • If using cucumber, halve it lengthwise and slice on a bias into half-moon pieces.

Assemble

  • Arrange the watermelon pieces in a single, slightly overlapping layer on a wide, shallow serving platter.
  • Scatter the cucumber slices and drained red onion evenly over the watermelon.
  • Crumble the block feta in generous, irregular chunks over the top. Do not break it down too fine — you want big pockets of creamy, salty cheese throughout.
  • Tear the fresh mint leaves and scatter them over the entire platter.

Dress and Serve

  • In a small bowl, whisk together the lime juice, honey, and olive oil until combined. Season with flaky sea salt and black pepper.
  • Drizzle the dressing evenly over the assembled salad. If desired, add an extra small drizzle of honey directly over the feta.
  • Finish with a pinch of flaky sea salt over the top and serve immediately. For best results, serve within 20-30 minutes of assembling.

Notes

Storage: This salad is best served fresh. If you need to store leftovers, transfer to an airtight container and refrigerate for up to 1 day — the watermelon will release more liquid over time. Stir gently before serving and taste for seasoning.
Make-ahead tip: Prep all components separately and refrigerate. Assemble right before serving.
Ripeness matters: A ripe, deeply colored watermelon is critical. Look for a heavy melon with a yellow field spot and a hollow sound when tapped.
Variations: Add thinly sliced jalapeño for heat, a layer of arugula for bitterness, or prosciutto for a smoky, savory element.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 5gFat: 9gSodium: 420mgFiber: 1gSugar: 18g
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