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Watermelon Feta Mint Salad
Yield: 6 servings 1x
Prep: 15 minutes + chill timeTotal: 2 hours
This refreshing Watermelon Feta Mint Salad is a simple summer side that’s easy to make and customize! Our version is coated in honey lime dressing and sprinkled with feta cheese. A perfect sweet and salty combo you’ll love!
Units:
Scale:
Ingredients
- 3 pound watermelon (1 small or 1/2 medium)
- 2 tablespoons honey
- 1 1/2 tablespoons extra virgin olive oil
- zest and juice of 1 lime
- 1/2 teaspoon flaky sea salt
- 1/3 cup chopped mint (leaves from a .5 oz clamshell)
- 3–4 ounces feta cheese
Instructions
- Prep watermelon: For large watermelons, cut in half, then cover the other half with plastic wrap and put in the fridge. For all melons (3 pounds or so), cut the ends off and put the flat end on a cutting board. Cut into cubes as follows, then transfer to a large bowl and refrigerate for at least 90 minutes until ice cold:
- One side at a time, use a sharp knife to cut the rind and white parts away, rotating the melon on the cutting board as you go.
- Next, cut the melon into spears by cutting 1 inch thick slices, rotating 90 degrees, and cutting 1 inch slices again.
- Cut spears into cubes by laying the spears flat and making cuts 1 inch apart. See photos for a visual guide or check out this guide on how to cut a watermelon into cubes.
- Make the dressing: In a small bowl or mason jar with lid, combine the honey (2 tablespoons), extra virgin olive oil (1 1/2 tablespoons), lime juice (from 1 lime) (set zest aside for later), and a pinch of salt.
- Assemble & serve: Drain away any excess liquid in the bottom of the watermelon bowl. Fold in the dressing, mint (1/3 cup chopped) and a pinch of salt. Transfer to a shallow serving bowl, then top with crumbled feta (3-4 ounces), lime zest, a sprinkle of flaky sea salt and a couple mint springs. Serve immediately.
- Store: Leftovers can be stored for a day or so, however the feta will begin to dissolve in the accumulated dressing and liquid, so it won’t look the best anymore. If you’re planning to save any of this salad, skip the feta and add it right before serving later.
Notes
Make-ahead option: The watermelon can be peeled, cut and stored in the fridge for up to 48 hours ahead of making this salad. This salad tastes best with very cold watermelon, so it can help to get this done ahead of time. You can also mix the dressing ahead of time and store in a mason jar.
Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: ~1 cup
- Calories: 165
- Fat: 7g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
Find it online: https://projectmealplan.com/watermelon-feta-mint-salad/