Watermelon Greek Salad with Feta and Mint

This watermelon Greek salad combines juicy melon cubes with crumbled feta, mint, and a drizzle of olive oil for a perfectly refreshing balance of sweet and savoury. It’s light, hydrating, and ideal for picnics, barbecues, or as a stunning centrepiece on summer tables.

Course Main Course

Cuisine European, Greek, Mediterranean

Diet Vegetarian

Keyword feta cheese, greek flavours, mint leaves, summer recipe, watermelon salad

Prep Time 15

Cook Time 1

Total Time 16

Servings Servings

Calories 210

Author Kitchen Team @ Spooning and Forking

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.

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.

Nutrition