Watermelon Salad with Feta and Mint
There is nothing like a watermelon salad with feta and mint in the summer. We found a sweet yellow watermelon and combined it with the red seedless variety for fabulous fresh flavors. Once you’ve tasted this delicious salad, you’ll want to make it every time watermelon season rolls around!
We usually pair this salad with something on the grill like our Asian Chicken Wings or Greek Chicken Thighs, but it’s just as delicious with our Comté Cheese Flatbread. In fact, the flatbread crust is perfect for sopping up the juices of this sweet and savory salad.
Why You’ll Love this Salad
- So Refreshing: Chilled salads made with fresh and healthy ingredients are a great way to beat the heat on hot summer days. The mint in this recipe adds to the refreshing quality of the tomatoes and watermelon for a dish that’s both tasty and hydrating.Â
- Fantastic Flavor: If you haven’t had a watermelon salad before, you might be skeptical about combining sweet watermelon with tomatoes and feta cheese. But this combination strikes a perfect balance, and the savory and salty flavors truly enhance the watermelon’s natural sweetness.
- Easy to Make: This salad comes together in just a handful of steps with less than ten ingredients. There’s no cooking required, so as long as you have 30 minutes or so to chill it in the fridge, it makes a quick and easy party pleaser.Â
What You Need to Make Watermelon, Feta, and Mint Salad
- 4 cups watermelon balls: Lots of juicy watermelon is the main attraction of this salad, and we used both red and yellow seedless varieties. Cubed watermelon also works well, depending on your preference, and you can use any variety of large or small watermelon available at your grocery store.
- 2 cups cherry tomatoes: Cherry tomatoes balance out the sweetness of this recipe, and add to its vibrant color. We prefer Sugar Bombs.
- 1/4 cup fresh mint: One of the most popular fresh herbs of summer. A little bit can go a long way!
To make the dressing:
- 1/4 cup EVOO: Extra virgin olive oil is a salad staple, and its subtle flavor ties this dish together perfectly.
- 2 tablespoons red wine vinegar: For a little extra tang and a subtle acidity.
- 1 teaspoon salt: Did you know that adding a little salt to your watermelon actually makes it taste sweeter? A pinch of salt does the same thing in this flavorful salad.
- 1/2 tablespoon lime juice: For that tangy, tropical zing.Â
Finally, you’ll need balsamic glaze for drizzling after the salad has been chilled.
Tips for Picking a Watermelon
- Look for a deep but dull color with a yellow field spot. If the skin is shiny, it might not be ripe.
- Knock on it! A hollow sound means it’s ripe.
- Lift it. If it feels heavier than it looks, it’s probably a good choice, along with these other tips.
How to Make it
Combine the 1/4 cup EVOO, 2 tablespoons of red wine vinegar, 1 teaspoon of salt, and 
1/2 tablespoon lime juice in a small bowl. Set aside.
With a 2 inch melon baller, make 4 cups of watermelon balls using a combination of red and yellow seedless watermelon.
Halve the cherry tomatoes to make 2 cups.
Combine tomatoes and watermelon with 5 ounces or so of your favorite creamy feta cheese.
Add mint and combine with the dressing. Chill for 30 minutes.
Serve on a platter. We used a salt block platter, which creates incredible flavor. I’ve linked the exact one we use. If you do use a salt block, eliminate the salt in the recipe. We absolutely love ours! You won’t believe how much you use it!
Finally, drizzle the finished watermelon feta salad with balsamic glaze, and enjoy right away.
Variations and Substitutions
- To add an extra peppery bite, this recipe is also delicious with the addition of sliced red onion.
- If you don’t have lime juice or can’t find it, lemon juice makes a decent substitution.Â
- Want to add some vegetables to your plate? English cucumber makes a refreshing filler when chopped and mixed in to your favorite summer salads.Â
How to Store Watermelon Salad with Feta
This watermelon salad recipe is best enjoyed on the day it was made, but it can be kept refrigerated in a sealed container for up to three days and still retain its freshness. After that, the flavor quality may decrease, and the watermelon may begin to break down or soften.
Have leftover cherry tomatoes? Try making this savory Tomato Crostini with White Beans.
To make the most out of watermelon season, check out our Watermelon Mojito Recipe with fresh mint, lime juice, and rum.
Other Recipes for Summer
Recipes for Picnic Foods
Grilled Shrimp Tacos
Grape Tomatoes for Pasta
How to Make Pistachio Pesto
Watermelon Salad with Feta and Tomatoes
Equipment
- Salt Block Platter
Ingredients
- 4 cups watermelon balls we used yellow and red seedless
- 2 cup cherry tomatoes
- 5 ounces feta cheese
- 1/4 cup fresh mint
- Dressing
- 1/4 cup EVOO
- 2 T red wine vinegar
- 1 t salt
- 1/2 T lime juice

balsalmic for drizzling
Instructions
- Combine the 1/4 cup EVOO, 2 T red wine vinegar, 1 t salt, and 
1/2 T lime juice in a small bowl. Set aside.
- Wtih a 2 inch ball scoop, make 4 cups watermelon balls using a combination of red and yellow seedless watermelon.
- Halve the cherry tomatoes to make 2 cups.
- Combine tomatoes and watermelon with feta cheese
- Add mint and dressing. Chill for 30 minutes.
- Serve on a platter. We used a salt block which creates incredible flavor. If you have a slt block, eliminate the salt in the recipe. We love ours!
- Drizzle with balsamic glaze.
Notes
Nutrition
