Watermelon Feta Mint Salad: A Summer Snack You Didn’t Know You Needed

Unexpected Flavor Combos

Ever bite into a watermelon and get hit with that sharp, briny burst from feta? It’s like a surprise handshake—you’re not looking for it, but it happens. The coolness of the watermelon, the saltiness of the feta, the bright hit of mint—all in one. It’s strange how these three suddenly feel like they were made for each other, like a little secret you stumble upon while rummaging through the fridge.

This salad isn’t about elegance or fuss. It’s about a moment. Like late afternoon sunlight through a window, hitting just right. No cooking, no complicated steps, just ingredients that sing when together. I keep reaching for it, especially now when summer feels like it’s running out of days. It’s simple, surprising, and somehow, it just makes sense.

Watermelon with Feta and Mint Salad

This dish combines ripe watermelon cubes with crumbled feta cheese and fresh mint leaves, creating a cold, refreshing salad. The ingredients are assembled without cooking, emphasizing the contrasting textures of juicy fruit, crumbly cheese, and crisp herbs, resulting in a visually appealing and flavorfully surprising dish.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 120

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon cubes seedless, cubed into bite-sized pieces
• 1/2 cup feta cheese crumbled
• 1/4 cup fresh mint leaves roughly chopped
• to taste salt and pepper for seasoning

Equipment

• Cutting board
• Sharp Knife
• Mixing bowl
• Salad serving platter

Method

 

1. Place the watermelon cubes in a large mixing bowl, ensuring they are evenly spread out and chilled.
   4 cups watermelon cubes
2. Crack the feta cheese into small crumbles and sprinkle evenly over the watermelon in the bowl.
   1/2 cup feta cheese
3. Wash and coarsely chop the mint leaves, then add them to the bowl, distributing evenly.
   1/4 cup fresh mint leaves
4. Drizzle the olive oil over the salad if using, then season with salt and pepper to taste. Gently toss everything together to combine.
   to taste salt and pepper
5. Transfer the assembled salad onto a serving platter or individual plates, arranging the ingredients for visual appeal.

Honestly, I don’t think I’ll get sick of this combo anytime soon. Might even put feta on my oatmeal if it keeps tasting this good.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.