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10-minute Watermelon Feta Salad SO refreshing and incredibly EASY TO MAKE. This is the best watermelon feta mint salad that I’ve ever tried, and I make it on repeat every summer!
Summer is officially here, and that means it is time for a quick salad. Whenever the weather heats up, I need a side dish that is refreshing and does not require turning on the oven. If you have been searching for a reliable feta cheese and watermelon salad recipe, you need to save this one for your next barbecue. It brings a great addition to your outdoor table, and it fits right next to a plate of grilled chicken for a fast dinner under the sun.
Why This Recipe Works
I have been making variations of this salad for years, but after seeing it all over the internet this summer, I realized I had never actually published my own version that I shared with my daughters on those picnics!
Honestly, it is such a great option for my kids. They love the sweet melon, and it is an easy way to get them to eat fresh veggies on hot days without any complaints.
When the summer heat hits, you just need a side dish that cools you down. This takes less than ten minutes to prepare, so you do not have to turn on the stove at all.
The contrast in textures and flavors is what makes this bowl so good.
If you want to know how to make watermelon and feta cheese salad that actually stays crisp, this recipe gives you a hydrating crunch in every bite. It is a simple cucumber watermelon salad that works for any outdoor barbecue, and it fits right next to a burger bowl to complete the perfect hot summer days menu.
Watermelon Salad Recipe Ingredients
- Large Watermelon: You want a ripe, firm, good watermelon to contrast with the salty cheese. I highly recommend buying a seedless watermelon so you do not have to spend time picking out seeds while eating.
- Danish Feta: I specifically reach for Danish feta instead of standard Greek feta. I tried before with crumbled Greek feta, but the Danish variety is much softer and creamier. It blends right into the juices of the salad rather than just sitting dry on top. If you only have Greek feta or goat cheese, they will absolutely work, but Danish feta gives the best result.
- Cucumber: This adds a necessary crunch to balance the soft melon. I prefer using English cucumbers because the skin is thin and you do not have to peel them. You can replace them with standard cucumbers, but I recommend peeling them and scooping out the watery seeds first so your salad does not get soggy.
- Pomegranate Molasses: This is the secret to the dressing. I tried before with a balsamic glaze, but pomegranate molasses gives a tart, deep fruity flavor that balsamic just cannot match. If you cannot find it at your local grocery store, you can replace it with a good-quality balsamic reduction, but I highly recommend tracking down the molasses for the best flavor.
Note: Please see the Recipe Card at the bottom for a full list of ingredients and measurements.
Additions and Substitutions
- Nuts for crunch: I love adding a handful of toasted pistachios, sliced almonds, or pine nuts right before serving. It adds a completely different layer of savory texture to this watermelon feta and mint salad.
- Leafy greens: If you want to turn this simple watermelon salad with feta into a heartier side dish, serve it over a bed of fresh baby arugula. The peppery leaves go incredibly well with the sweet fruit and bulk up this cucumber watermelon salad perfectly.
- Onions: If raw red onions are a bit too sharp for you, soak the slices in cold water for five minutes before adding them to the bowl. It takes away the harsh bite while keeping the crunch.
- Different herbs: If you happen to be out of fresh mint, fresh basil is a fantastic swap that still provides a beautiful, bright herbal note.
Also, since it’s a summer recipe, you can always add your own things. I love going with a few cubes of avocado and lemon juice to contrast the taste of the hot BBQs. If you want a little heat in your salad, add one jalapeño, well-sliced. But be careful and control the level of spice.
How To Make Watermelon Feta Salad
To make this look extra fun for summer gatherings, I like to serve it right out of the watermelon rind. You just cut your watermelon in half and use a large spoon to scoop out the flesh. Leave the hollowed-out rind intact to use as your serving bowl, and chop the scooped watermelon flesh into bite-sized cubes.
Next, add your cubed watermelon, cucumber, Danish feta, roughly chopped mint, and sliced red onion into a large mixing bowl.
For the dressing, take a small bowl and mix the olive oil, honey, pomegranate molasses, lime juice, salt, and black pepper. Whisk it well until the honey completely dissolves into the liquids.
Pour the dressing directly over your salad. Because Danish feta is quite soft, I make sure to fold the ingredients together very gently so the cheese holds its shape. Just toss until the melon and cucumber are coated in the dressing.
Transfer the mixed salad into your hollowed-out watermelon bowl. Sprinkle the fresh pomegranate seeds over the top for a little extra crunch and serve immediately.
Tip: For extra flavor, save a little bit of the dressing and drizzle it right before serving.
Expert Tips
- Drain the watermelon: Even when I buy a firm melon, it still releases a ton of water once cut. I always put my watermelon cubes in a large colander over the sink for about 10 to 15 minutes before mixing. This drains off the excess juice so it does not water down the pomegranate dressing.
- Chop the mint last: Fresh mint oxidizes and turns black very quickly once a knife hits it. I always wait to roughly chop my mint leaves until the exact moment I am ready to toss the salad together so they stay bright green and fragrant.
- Check the field spot: Because this recipe relies heavily on the contrast between sweet and salty, you need a ripe melon. When I am at the store, I always look for a watermelon with a large, creamy yellow field spot on the bottom. If the spot is white or missing, the melon is not sweet enough yet and will throw off the flavor of the whole dish.
What To Serve With Watermelon Feta Salad
Because this salad is incredibly light and refreshing, it pairs with almost any summer main dish. I make it constantly for outdoor barbecues, and it is a staple on my menu of Labor Day recipes because the sweet melon and salty cheese easily cut through rich, smoky meats.
It is a great side to serve next to a big platter of sticky barbecue ribs or some simple Greek chicken. If I want a quick, lighter weeknight dinner, I will portion it out alongside a piece of buttered salmon or even serve it with a healthy taco bowl.
FAQs
Yes, it is a great choice for weight loss. Watermelon is over 90% water and naturally low in calories, which helps keep you full and hydrated. Feta adds protein and rich flavor, so a little bit goes a long way. Just keep an eye on portion sizes for the olive oil and cheese if you are counting calories.
Watermelon feta salad is a refreshing summer dish that pairs sweet, juicy watermelon cubes with salty, crumbly feta cheese. It usually features crisp cucumber, fresh mint, and red onion, all tossed in a light dressing like olive oil, lime juice, or pomegranate molasses.
Watermelon pairs exceptionally well with grilled chicken, steak, pork ribs, and seared salmon. Seafood like shrimp or scallops also works great, as does prosciutto or bacon if you want a salty bite. For plant-based protein, it goes well with grilled tofu or legumes like chickpeas.
Eating sweet melon alongside salty brined cheese (like feta or akkawi) is an ancient culinary tradition across the Mediterranean and Middle East. However, the modern tossed salad version was popularized globally in the early 2000s by cookbook author Nigella Lawson, whose watermelon, feta, and olive salad recipe went viral.
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Watermelon Feta Salad Recipe
Ingredients
- 4 cups watermelon cubed
- 2 cups cucumber cubed
- 1 cup Danish feta cheese cubed
- ½ cup mint leave roughly chopped
- ½ cup Red onion finely sliced
For dressing:
- 1 tbsp olive oil
- 2 tbsp Honey
- 2 tbsp pomegranate molasses
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/8 tsp Black pepper
Garnish:
- ⅓ cup pomegranate seed
Instructions
- In a bowl, add the cubed cucumber, watermelon, creamy feta, mint, and cubed red onion.
- In a little bowl add olive oil, Honey, pomegranate melasse, lime juice, salt and pepper and mix until well combined.
- Add the dressing to your watermelon salad and stir gently to coat well the watermelon.
- Serve and top with pomegranate seed.
Notes
Storage and Make Ahead
Because melon releases a lot of juice once you cut it and mix it with salt, this watermelon feta and mint salad is honestly best served right after you make it. But if you have leftovers or want to prep it early, here is what I do.- Make ahead: Chop the watermelon, cucumber, and red onion up to a day in advance. Keep them in separate airtight containers in the fridge. You can also mix the dressing ahead of time and keep it in a small jar. Toss everything together right before you serve it.
- Storage: If you have leftovers, they will keep in the fridge for about two days in an airtight container. The melon will release liquid and soften the cheese, but it still tastes good. Just use a slotted spoon to serve it so you leave the excess juices in the bowl.
- Freezing: I do not recommend freezing this. Fresh watermelon and cucumber will turn completely mushy once thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
