Description
A refreshing salad combining juicy watermelon, salty feta, and cooling mint, perfect for hot summer days.
Ingredients
- 4 cups watermelon, cubed (about 1 small/medium watermelon or half a large one)
- 1 cup feta cheese, crumbled (use block-style feta for better texture)
- 1/4 cup fresh mint leaves, chopped (tender leaves only)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or 1 tablespoon fresh lime juice + 1 tsp honey)
- Salt and freshly ground black pepper, to taste
Instructions
- Chill the watermelon and feta before you start. Cold ingredients keep the salad crisp.
- Cut the watermelon into roughly 1-inch cubes. Drain any excess juice if the fruit is very watery.
- Place the watermelon cubes in a large bowl. Add the crumbled feta and chopped mint.
- In a small bowl, whisk together the olive oil, balsamic vinegar (or lime-honey), and a pinch of salt and pepper. Taste and adjust.
- Drizzle the dressing sparingly over the salad. Gently toss once or twice with a large spoon to combine. Avoid overmixing so the watermelon doesn’t break down.
- Serve chilled within 15–20 minutes of dressing for best texture.
Notes
For a dairy-free/vegan option, use crumbled firm tofu seasoned with a pinch of salt or vegan feta. This salad is best eaten fresh; leftovers can be refrigerated for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean