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Fresh Watermelon Feta Mint Salad Recipe with Easy Honey Lime Dressing

fresh watermelon feta mint salad - featured image

A refreshing summer salad combining sweet watermelon, salty feta, and fresh mint, tossed in a light honey lime dressing. Perfect as a light snack or a crowd-pleasing side for gatherings.

Ingredients

Scale
  • 4 cups watermelon, cubed (seedless if possible)
  • 1 cup feta cheese, crumbled
  • 1/2 cup fresh mint leaves, chopped
  • 2 tablespoons honey
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper (optional)

Instructions

  1. Cut about 4 cups of watermelon into bite-sized cubes (roughly 1-inch pieces). Remove any seeds if needed.
  2. Rinse the fresh mint leaves under cold water and pat dry. Remove the leaves from the stems and chop roughly until you have about 1/2 cup.
  3. In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons freshly squeezed lime juice, 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth and slightly thick.
  4. In a large mixing bowl, gently toss the watermelon cubes with the crumbled feta and chopped mint.
  5. Pour the dressing over the salad and toss lightly to coat without breaking up the watermelon too much.
  6. Let the salad chill for at least 15 minutes in the refrigerator before serving to allow flavors to meld.

Notes

For best results, use ripe but firm watermelon to avoid mushiness. Chill the salad for at least 15 minutes before serving to allow flavors to meld. Keep dressing separate if prepping ahead to avoid soggy watermelon. Use a sharp knife for clean watermelon cubes. For dairy-free, substitute feta with firm tofu or vegan cheese alternatives. Optional additions include toasted pepitas, slivered almonds, cucumber, arugula, or grilled corn.

Nutrition

Keywords: watermelon salad, feta salad, mint salad, honey lime dressing, summer salad, refreshing salad, easy salad recipe