Watermelon Feta Mint Salad

There’s nothing quite like a Watermelon Feta Mint Salad to cool down on a hot day — and this version takes things up a notch with crunchy cucumber, fresh herbs, and a zesty lime-honey vinaigrette. It’s light, hydrating, and perfectly balanced with sweet watermelon, creamy feta, crisp cucumber, and the brightness of mint and lime.

This recipe adds texture and contrast — making it ideal for barbecues, potlucks, or any time you want something that feels both nourishing and vibrant.

Why You’ll Love This Recipe:

Naturally gluten-free and vegetarian

1. No cooking required — ready in 15 minutes

2. Hydrating and packed with fresh summer produce

3. Balances sweet, salty, tangy, and crunchy

4. Perfect for entertaining or light lunches

Final Thoughts:

This Watermelon Feta Mint Salad with Cucumber is the ultimate summer side — juicy, crunchy, and full of flavor. It’s the kind of dish that disappears quickly at any table and keeps you coming back for more. Whether paired with grilled chicken, seafood, or enjoyed solo, it’s bright, beautiful, and endlessly refreshing.

Yield: 4-6 servings

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Watermelon Feta Mint Salad

Prep time: 15 MinTotal time: 15 Min

There’s nothing quite like a Watermelon Feta Mint Salad to cool down on a hot day — and this version takes things up a notch with crunchy cucumber, fresh herbs, and a zesty lime-honey vinaigrette. It’s light, hydrating, and perfectly balanced with sweet watermelon, creamy feta, crisp cucumber, and the brightness of mint and lime.

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Ingredients

For the Salad

• 4 cups seedless watermelon, cubed or balled
• 1 cup cucumber, thinly sliced or diced (English or Persian cucumber preferred)
• ½ cup feta cheese, crumbled
• ¼ cup fresh mint leaves, torn
• Optional: 2 tbsp toasted sunflower seeds (or pumpkin seeds)

For the Lime Honey Dressing

• Juice of 1 lime (about 2 tbsp)
• 1 tsp honey (or maple syrup for vegan option)
• 1 tbsp olive oil
• Pinch of salt and black pepper
• Optional: ¼ tsp lime zest for extra brightness

Instructions

1. In a dry skillet over medium heat, toast sunflower seeds for 2–3 minutes until golden and fragrant. Let cool.
2. In a small bowl or jar, whisk together lime juice, honey, olive oil, salt, pepper, and optional lime zest.
3. In a large serving bowl, gently combine watermelon, cucumber slices, crumbled feta, and mint.
4. Drizzle with the lime-honey dressing and toss gently to coat. Top with toasted seeds just before serving.

Notes

Use a melon baller for visual flair

Add red onion or arugula for a savory touch

Chill before serving for an extra refreshing bite

Make ahead tip: Prep everything and store separately. Combine just before serving for best texture

Nutrition Facts

Calories

169

Carbs

16 g

Cholesterol

17 mg

Fat

10 g

Fiber

2 g

Net carbs

15 g

Protein

5 g

Sat. Fat

3 g

Sodium

227 mg

Sugar

12 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.