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Watermelon Feta Mint Salad

Watermelon feta mint salad with juicy 1-inch cubes, creamy crumbled feta, and cool torn mint is bright, refreshing, and ready in under 10 minutes. A quick lime-honey dressing and optional balsamic glaze make every bite pop without cooking.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 6 cup seedless watermelon, cubed (about ½ large watermelon) Pat lightly with paper towels if very wet to prevent a watery dressing.
  • 1 cup crumbled feta cheese Aim for uneven chunks, not fine dust.
  • 0.25 cup fresh mint leaves, roughly torn Tear leaves; scatter over the salad.
  • 0.25 small red onion, very thinly sliced Slice paper-thin, then soak in ice-cold water for 5 minutes to remove sharpness.
Dressing
  • 2 tbsp fresh lime juice (about 1 large lime)
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil
  • 0.25 tsp flaky sea salt Use flaky sea salt; add to dressing.
  • 0.06 black pepper A pinch; add to dressing.
Optional Garnish
  • 1 lime zest
  • 1 extra mint leaves
  • 1 balsamic glaze Drizzle for a dramatic finish.

Equipment

  • 1 sheet pan

Method
 

Prep the watermelon, onion, and dressing
  1. Cube the seedless watermelon into 1-inch pieces and place them in a large wide serving bowl or platter; pat lightly with paper towels if very wet to prevent a watery dressing.
  2. Slice the red onion paper-thin, then soak in ice-cold water for 5 minutes to remove sharpness; drain and pat dry.
  3. In a small bowl, whisk together the fresh lime juice, honey, extra virgin olive oil, flaky sea salt, and black pepper until fully combined.
Assemble and finish
  1. Scatter the soaked red onion slices over the watermelon.
  2. Crumble the feta cheese generously over the top, aiming for uneven chunks rather than fine dust.
  3. Tear the fresh mint leaves and scatter them over the salad.
  4. Drizzle the lime-honey dressing evenly over everything.
  5. Finish with flaky sea salt and lime zest if using, and add a drizzle of balsamic glaze for a dramatic finish.
  6. Serve immediately, since the salad is best fresh within 30 minutes of dressing.

Notes

Pro tip: pat the watermelon dry after cubing so the dressing stays clingy instead of watery. Refrigerate in an airtight container up to 1 day (mint and onion can soften); best texture is within 30 minutes of dressing. Freezing isn’t recommended due to watermelon’s high water content. For a dairy-free option, swap feta for a plant-based feta-style crumbles.