Catching Up Over Watermelon Feta Mint Salad
So, let me tell you: I once brought this Watermelon Feta Mint Salad to a family picnic, and I swear, my uncle ate half of it before anyone else got a look in. No joke—he said it was like eating summer on a plate (and honestly, he wasn’t wrong). I stumbled onto this combo a few years back when I was desperate to impress at a potluck, but I’d left everything to the last minute—as usual. I threw together what I had, and well, turns out watermelon + feta + mint is basically magic. Who knew? Sometimes you just get lucky, right?
Why I Keep Making It (and You Probably Will Too)
I make this when I want something that looks way fancier than it actually is. My family goes a bit mad for it, especially after a day out in the sun. You know those evenings when you just can’t face turning the oven on? That’s a salad night. And if I’m being real, I love that it’s basically just chopping and mixing. Minimal dishes (hallelujah!) and no risk of burning anything, which, if you’ve ever seen my oven after a pizza night, you’ll know is a bonus. Sometimes the feta gets a bit crumbly and messy—don’t stress, it all tastes the same in the end.
What You’ll Need (But Go With What You’ve Got)
- About half a large watermelon, cubed (or honestly, those mini watermelons work great if you don’t want leftovers. Seedless is best but spit seeds if you have to, it’s part of the fun!)
- 150g feta cheese, crumbled or diced (I sometimes use the supermarket own-brand stuff when I’m in a hurry; my friend insists on the Greek stuff, but I can’t always tell the difference)
- A good handful of fresh mint leaves, roughly chopped (I tried dried once—don’t bother. Parsley is okay if you’re desperate, but it’s not the same)
- 2 tablespoons extra virgin olive oil (or whatever decent oil you’ve got, avo oil is nice too)
- Juice of half a lime or lemon (whichever is rolling round the fruit bowl)
- Pinch of flaky salt and a crack of black pepper (but go easy, feta is salty!)
- Optional: thin slices of red onion or a handful of toasted pine nuts (my neighbour swears by the onion, I’m not always convinced)
How I Throw This Together
- Grab your watermelon, and chop it into bite-size cubes. If you’re lazy (like me sometimes), you can even use those pre-cut packs. Dump them into your biggest bowl—seriously, it makes a ton.
- Scatter over the crumbled feta. (This is where I usually sneak a piece or two. Quality control and all.)
- Throw in the chopped mint. Don’t be precious about the size, just make sure it’s not whole leaves unless you like surprises.
- Drizzle over the olive oil and squeeze in the lime or lemon. Give everything a gentle toss. Don’t worry if it looks a bit weird at first—the colors always come together in the end.
- Season with a tiny bit of flaky salt and pepper. Taste it and see if you want more zing (sometimes I add more lime, sometimes I just move on).
- If you’re feeling fancy, add those onions or pine nuts now. Or, just skip ’em and call it a day.
Random Notes (Stuff I’ve Learned the Hard Way)
- If you make it too far ahead, the watermelon gets a bit soggy. Actually, I find it’s best eaten within a couple hours—though I think it tastes better the next day, even if it looks less pretty.
- Don’t mix too enthusiastically or you’ll end up with feta mush (not the end of the world, tastes fine, just looks a bit like a summer snowstorm!)
- That time I tried adding balsamic vinegar? Too much. Stick with the citrus!
Weird and Wonderful Variations I’ve Tried
- Add a handful of arugula or rocket for a peppery kick—surprisingly good.
- Grilled watermelon? I got ambitious once. It’s… interesting. Actually, I think I’ll just stick with fresh next time.
- Switch feta for goat cheese for a creamier vibe (but my husband says that’s sacrilege, so your mileage may vary).
- Chopped pistachios instead of pine nuts—super nutty, super green.
What If I Don’t Have The Right Gear?
You don’t need any fancy kit for this—just a sharp knife and a big bowl. If you don’t have a salad bowl, I’ve definitely mixed this up in a roasting tray before. Works fine! If your knife isn’t great, check out this guide to chef’s knives I found (it helped me pick mine when I finally gave up on the dull one from uni).
Storage—Not That We Ever Have Leftovers
Pop any leftovers in a container and stick it in the fridge. It’ll keep for a day, maybe two if you’re lucky. Though honestly, in my house it never lasts more than a day! The watermelon leaks a bit, but it’s still tasty. On second thought, maybe I should just halve the recipe next time…
How I Like To Serve It
I love this alongside grilled chicken or fish (or just with bread for lunch). Sometimes we scoop it up with tortilla chips if we’re feeling snacky. My cousin puts it on top of her avocado toast, which is a bit extra but actually pretty tasty. Oh, and once I took it to a garden party with a jug of homemade mojito. Major hit.
Things I Learned The Hard Way (Pro Tips, Kinda)
- Don’t rush the chopping. I once tried to cube watermelon in five minutes and ended up with sticky juice everywhere. Take your time or, you know, embrace the mess.
- Wait to add the mint until just before serving, otherwise it goes sort of limp and sad looking.
- If you use pre-crumbled feta, taste before adding salt—the stuff can be super salty.
Honestly, People Actually Ask Me These (FAQ)
- Can I make this dairy-free?
- Yep! Try vegan feta or just skip cheese altogether. Actually, a handful of olives instead is pretty good.
- What’s the best way to cube a watermelon?
- I just slice off both ends, stand it up, cut the rind off, then slice and cube across. You can Google it for videos—I like this step-by-step guide if you want visuals.
- Can I use other herbs?
- Sure! Basil kind of works, but honestly, mint is where the magic’s at. Coriander? Not for me, but if you like that soapy thing, you do you.
- Why is my salad watery?
- Watermelon just does that, especially if it sits around. Drain off some juice if you like, or grab a slotted spoon.
- Can kids help make this?
- Yeah! Let them crumble the feta or toss the salad. Just keep knives away from little hands, obviously.
So there you have it. Watermelon Feta Mint Salad—easy, fresh, and honestly a bit of a show-off at any BBQ or picnic. If you try it, let me know how it goes (and feel free to ignore any of my so-called rules, because half the fun is making it your own).
Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup feta cheese, crumbled
- 1/3 cup fresh mint leaves, chopped
- 1/4 small red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
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1In a large bowl, combine the cubed watermelon, crumbled feta cheese, chopped mint leaves, and thinly sliced red onion.
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2In a small bowl, whisk together the olive oil, fresh lime juice, sea salt, and black pepper to make the dressing.
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3Pour the dressing over the watermelon mixture and gently toss to combine, being careful not to break up the feta too much.
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4Taste and adjust seasoning if needed. Serve immediately or chill for up to 30 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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