Save There's something about the first really hot day of summer that makes you crave watermelon, and I'll never forget the year I grabbed one from the farmers market and decided to do something unexpected with it. My neighbor mentioned she'd been crumbling feta into her salads, which struck me as odd at first, until I actually tried it. That bright, salty contrast against the sweet juice running down my chin changed everything.
I made this for a backyard dinner party last July, and what started as a simple side dish became the thing people actually wanted more of. Someone asked for the recipe on their phone before dessert even came out, and I realized right then that simple food, made with attention, just wins.
Ingredients
- Seedless watermelon, cut into 1-inch cubes (4 cups): Choose one that feels heavy for its size and has a dull patch where it sat on the ground, that's the sweetest spot. Cut it the day you're serving if you can, because watermelon releases water as it sits.
- Red onion, thinly sliced (1/4 cup): Don't skip this, the sharpness is what makes the whole salad work. A thin slice means it'll soften slightly as it mingles with the lime juice.
- Fresh mint leaves, roughly chopped (1/4 cup): Tear it by hand rather than chopping with a knife, it bruises less and releases more aroma.
- Feta cheese, crumbled (3/4 cup): Buy a block and crumble it yourself if you have time, the texture is better and it holds up longer than pre-crumbled.
- Fresh lime juice (2 tablespoons, about 1 lime): Roll the lime on the counter with your palm before cutting, it makes juicing easier and you'll get more liquid.
- Extra-virgin olive oil (1 tablespoon): Use one you actually like tasting, because you'll taste it here.
- Honey (1/2 teaspoon): A tiny bit bridges the gap between the salty and sweet, don't measure it too precisely.
- Salt and freshly ground black pepper: Start light, you can always add more after everything's together and you can taste it.
Instructions
- Gather your watermelon and herbs:
- Cut your watermelon into those neat 1-inch cubes, slice the red onion paper-thin so it's almost see-through, and tear the mint leaves by hand. This whole step takes maybe five minutes and everything looks prettier if you're not rushing it.
- Build the base:
- Put the watermelon, onion, and mint into a large bowl, and let them sit together for a minute so they start getting acquainted. Don't toss yet, just let them be.
- Make the dressing:
- In a small bowl, squeeze your lime juice, add the olive oil, that tiny drizzle of honey, a pinch of salt, and a few grinds of pepper. Whisk it together until the honey dissolves and you can taste how bright it is.
- Bring it together:
- Pour the dressing over everything and give it a gentle toss, the kind you'd use if you were trying not to spill. You want everything coated but still intact, the watermelon should stay in cubes, not turn into mush.
- Add the feta and serve:
- Scatter the crumbled feta over the top and toss once more, very gently. Serve it right away, while everything's still cold and the feta hasn't started to soften into the juices.
Save There's a moment, always, when someone takes the first bite and their eyes light up because they weren't expecting this combination to make sense. That's when I remember why I cook.
Making It Your Own
The best part about this salad is how much room it has for improvisation. Some seasons I add a small handful of toasted pistachios for crunch, some years I'll trade the mint for basil if I've got it growing. I once threw in some crispy chickpeas I'd made the day before, and it turned into something almost like a grain salad texture-wise. The watermelon and feta are the backbone, but everything else is flexible enough to bend with what you're feeling.
Serving and Pairing
This salad sits happily next to grilled chicken or fish, and it's the kind of thing that shows up at every summer gathering at my house now. It's also been my secret weapon for bringing something to potlucks where I don't know what else people are making, because it never clashes with anything. The acidity in the lime and the cool sweetness of the melon just play nice with almost everything.
The Little Things That Matter
I've learned that the smaller details really do shift how this tastes. Tasting as you go, using the freshest lime you can find, and not being stingy with the mint all make a difference. The cold bowl helps too, chilled for five minutes in the freezer before you assemble changes how long the salad stays cool if you're not eating it immediately.
- Chill your serving bowl for a few minutes before adding the salad, it stays fresh longer.
- If you're bringing this somewhere, pack the dressing and feta separately and toss them in just before serving.
- Taste a piece of watermelon before you cut it up, if it's not sweet, no amount of feta and lime will fix that.
Save This is the kind of salad that makes you feel like summer is actually here, in the best way possible. It asks for so little and gives back so much.
Recipe FAQs
- → What is the best way to prepare the watermelon?
Cut seedless watermelon into 1-inch cubes for uniform, bite-sized pieces that blend well with other ingredients.
- → Can I substitute feta cheese with another cheese?
Feta provides a distinct tang and crumbly texture; however, goat cheese can be used for a creamy alternative.
- → How can I enhance the salad’s texture?
Add toasted pistachios or walnuts for extra crunch and nutty flavor contrast.
- → Is there a substitute for mint in this mix?
Basil works well as an herbal substitute, offering a different but fresh aromatic note.
- → How should the lime dressing be combined?
Whisk fresh lime juice, olive oil, honey, salt, and pepper until smooth, then drizzle over the salad and toss gently.