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Top down view of watermelon feta salad with cucumber, red onion, and mint served inside a watermelon bowl with a serving spoon.
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Watermelon Feta Salad Recipe

A fast, refreshing 10-minute side dish combining sweet melon, crunchy cucumber, salty Danish feta, and fresh mint, all tossed in a tangy pomegranate molasses dressing.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: healthy, quick, refreshing, summer
Servings: 4 serves
Author: Karina Carrel

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
US - Metric

Instructions

  • In a bowl, add the cubed cucumber, watermelon, creamy feta, mint, and cubed red onion.
    Cubed watermelon, cucumber, Danish feta, sliced red onion, and chopped mint arranged in a large mixing bowl.
    • If your watermelon is extra juicy, let the cubes sit in a colander for five minutes to drain off excess liquid before mixing. This keeps the salad crisp and prevents the dressing from watering down.
  • In a little bowl add olive oil, Honey, pomegranate melasse, lime juice, salt and pepper and mix until well combined.
    Pomegranate molasses dressing mixed in a small glass pouring jug.
  • Add the dressing to your watermelon salad and stir gently to coat well the watermelon.
    pouring the dressing in the salad
  • Serve and top with pomegranate seed.
    Top down view of watermelon feta salad with cucumber, red onion, and mint served inside a watermelon bowl with a serving spoon.

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.
Happy cooking! Xx
Keep your watermelon and cucumber in the fridge until right before you start chopping. Serving this dish completely cold helps the fruit stay firm and crisp, making it so much more refreshing on a hot day.

Nutrition

Calories: 300kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 606mg | Potassium: 413mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1388IU | Vitamin C: 22mg | Calcium: 239mg | Iron: 1mg