Sweet, Salty, and Utterly Refreshing
If summer had a flavour, this would be it. The sweetness of the watermelon, the saltiness of the feta, and the freshness of the mint come together in a way that’s unexpectedly perfect. This watermelon greek salad with feta and mint is the one I reach for when the weather turns warm and the oven stays off. It’s quick, cheerful, and feels almost like a chilled cocktail in salad form.
The first time I made it, I wasn’t sure the flavours would work—fruit and cheese felt like an odd pair. But the balance is spot on: sweet, briny, cool, and just a touch of sharpness from a drizzle of vinegar. If you like your salads bold, you might also enjoy the beetroot greek salad with honey vinaigrette or the roasted tomato greek salad with feta. If you’d like to explore more of my favourites, you can always browse all my greek salads with feta for inspiration.
Ingredients (Serves 4)
- 500 g watermelon, cubed and chilled
- 150 g feta cheese, crumbled
- ½ small red onion, thinly sliced
- handful of fresh mint leaves, torn
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or balsamic glaze
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Use a ripe but firm watermelon—it should be sweet and crisp, not watery. Chill it beforehand for at least an hour; the coldness makes the contrast with the feta even better.
Choose a feta that’s creamy and slightly tangy rather than too salty. If you find feta overpowering, you can rinse it briefly under water to soften the flavour before crumbling.
Equipment Needed
A sharp knife and a sturdy chopping board are essential for cutting the watermelon cleanly. You’ll also need a large bowl for tossing and a small whisk or jar for the dressing. If you’re serving outdoors, a chilled ceramic platter works best—it keeps the salad cool and makes it look beautiful on the table.
Instructions
Cut the watermelon into even cubes and place them in a large bowl. Add the sliced onion and most of the mint, saving a few leaves for garnish. In a small bowl, whisk olive oil, vinegar, salt, and pepper together.
Drizzle the dressing over the salad and toss gently to combine. Crumble feta on top, scatter the remaining mint leaves, and serve immediately.
Cooking Technique and Recommendations
Keep the ingredients cold. This salad depends on contrast—cold fruit, crumbly feta, and fresh herbs. Don’t let it sit out too long before serving, or the watermelon will release too much juice. If you prefer a more savoury tone, use less watermelon and add a few cucumber slices to temper the sweetness. It becomes closer to a classic greek salad with a refreshing twist.
What to Serve with This Recipe
This salad is perfect for summer barbecues, especially alongside grilled prawns or chicken skewers. It also works beautifully next to a grilled vegetable greek salad for a balance of smoky and fresh. If you like sweet-and-salty pairings, you might enjoy serving it with a quinoa greek salad with lemon dressing to add some extra texture. You can always see my full collection of greek salads with feta for more ideas to mix and match.
Wine and Beer Pairings
A chilled rosé or a crisp pinot grigio complements the fruitiness perfectly. The gentle acidity cuts through the feta, while the watermelon enhances the wine’s natural sweetness. If you prefer beer, a light lager or a fruity wheat beer works beautifully. They both refresh the palate and keep the dish feeling bright.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but keep the dressing separate until just before serving to avoid excess liquid.
Can I use different herbs?
Yes, basil or coriander give it a different but equally fresh twist.
What kind of feta works best?
Go for a firm block-style feta—it holds its shape better than pre-crumbled versions.
Can I add cucumber or tomato?
Absolutely. Cucumber adds crunch and balance, while tomato brings a little acidity.
How long will it keep in the fridge?
It’s best fresh but will last up to one day if refrigerated in an airtight container.
Tips for Success When Making Watermelon Greek Salad
Cut the watermelon into large chunks rather than small cubes—it holds up better and doesn’t collapse under the dressing. Don’t overdress it. The goal is to coat the ingredients lightly so the watermelon’s natural sweetness shines through.
Recipe Variation Suggestions
Add thinly sliced cucumber or a few kalamata olives for a more traditional Greek twist. You could even toss in a handful of rocket leaves to bring a peppery bite. For something elegant, sprinkle a few toasted pistachios or drizzle with a touch of honey just before serving. It adds richness without overpowering the freshness.
Storage and Reheating Watermelon Greek Salad
This salad should be kept cold and enjoyed within 24 hours. Store it in an airtight container and drain any liquid before serving again. Never reheat—it’s meant to be crisp and refreshing.
Health Benefits and Dietary Alternatives
Watermelon is hydrating and rich in antioxidants like lycopene, while feta provides calcium and protein. Mint helps with digestion and adds a natural cooling effect. To make this vegan, replace the feta with marinated tofu or almond cheese. It’s naturally gluten-free and low in calories, making it perfect for light summer meals.
Watermelon Greek Salad with Feta and Mint
Ingredients
- 500 g watermelon cubed and chilled
- 150 g feta cheese crumbled
- ½ red onion small, thinly sliced
- handful fresh mint leaves, torn
- 1 tbsp olive oil extra virgin
- 1 tbsp red wine vinegar or balsamic glaze
- pinch sea salt
- black pepper to taste
Instructions
- Cut the watermelon into even cubes and place them in a large bowl. Add the sliced onion and most of the mint, saving a few leaves for garnish. In a small bowl, whisk olive oil, vinegar, salt, and pepper together.
- Drizzle the dressing over the salad and toss gently to combine. Crumble feta on top, scatter the remaining mint leaves, and serve immediately.