This Watermelon Salad with Feta and Mint is simple and refreshing for hot summer days. A bit of honey and lime adds to the sweet, watermelon flavors with a topping of feta and fresh mint leaves.
This salad was a huge hit over the weekend when I hosted the grandparents for a small party after my daughter’s First Communion. They weren’t able to attend the actual event, but were happy to celebrate and finally see my kids indoors for the first time in quite awhile. I also, made the always popular Loaded Potato Salad with plenty of shredded cheese, ranch and turkey bacon bits. Both of these recipes pair perfectly with summer barbecues.
I’m thrilled that my little herb garden is thriving this year. My dad got us a raised garden bed and its perfect for keeping out all the critters from the woods. I can’t wait for the tomatoes to ripen so I can make a nice tomato and basil salad.
My mint plant seems to be taking over the whole garden. I enjoyed a Blackberry Mint Julep and watched reruns of horse races while preparing dinner for everyone. Nothing screams summer like fresh mint leaves. They add the perfect bit of flavor to this refreshing recipe.
- 6 Cups of Watermelon; cut into large cubes
- 1/4 Cup of fresh lime juice (around 2 limes)
- 3 tbsp. of Olive Oil
- 2 tbsp. honey
- pinch of pepper
- 2/3 Cup of Feta cheese
- 1/4 Cup packed mint leaves; chopped
Preparing the Watermelon Salad
- Cut the Watermelon into large cubes and add them to a colander to remove some of the watermelon juices. Lightly shake out the excess juices before adding to a large bowl.
- In a small bowl, whisk together the olive oil, honey, lime juice and pepper.
- Drizzle the dressing over the top of the watermelon.
- Top it with the mint and feta cheese and lightly toss.
This recipe is best when enjoyed while fresh. If you are entertaining and would like to save time, I recommend cutting up the watermelon ahead of time and storing covered in the refrigerator. Right before serving, add the watermelon to a colander and shake out access juices.
This recipe is versatile. You can add in additional ingredients to your own taste. The addition of blueberries creates a beautiful red, white and blue salad for 4th of July celebrations. You can also add a bit of cucumber or red onion.
This salad can be covered and stored in the refrigerator for up to 2 days. It really absorbs all of the wonderful juices, but definitely loses some of it’s initial beauty.
More to Love
If you love this Watermelon Salad with Feta and Mint, here are more great BBQ side dishes. Don’t forget to add a refreshing summer cocktail to your menu.
- 6 Cups Watermelon cut into large cubes
- 1/4 Cup Fresh Lime Juice (around 2 limes)
- 3 tbsp. Olive Oil
- 2 tbsp. honey
- 2/3 Cup Feta Cheese
- 1/4 Cup mint leaves; chopped
- 1 pinch black pepper
Cut the Watermelon into large cubes and add them to a colander to remove some of the watermelon juices. Lightly shake out the excess juices before adding to a large bowl.
In a small bowl, whisk together the olive oil, honey, lime juice and pepper.
Drizzle the dressing over the top of the watermelon.
Top it with the mint and feta cheese and lightly toss. Serve while fresh.