Save There's something about the first hot day of summer that makes you forget how to cook anything warm. One afternoon, my neighbor brought over a watermelon from her garden, and I was standing there holding this massive fruit, completely uninspired, until I remembered a salad I'd eaten once at a beachside taverna—the kind of thing that tastes like you're on vacation. I threw together what I had in the kitchen: crumbled feta, some mint I'd been meaning to use, and a squeeze of lime. It became the salad I make every summer now, the one people ask for when the heat makes everything feel impossible.
I made this for a potluck once on a scorching July evening, and I watched people come back for thirds, talking with their mouths full, not bothering with the usual small talk. Someone said it tasted like their honeymoon in Greece, and I realized then that the best recipes aren't complicated—they're just honest.
Ingredients
- Seedless watermelon, cut into 1-inch cubes (4 cups): Choose one that feels heavy for its size and has a deep pink flesh; the cubes should be uniform so they release their juice evenly into the dressing.
- Red onion, thinly sliced (1/4 cup): Slice it thin enough that it becomes almost translucent—this is where the crunch and bite come from, not aggressive sharpness.
- Fresh mint leaves, roughly chopped (1/4 cup): Tear it by hand rather than chopping with a knife so you don't bruise the leaves and lose their aromatics.
- Feta cheese, crumbled (3/4 cup): If you can find a good quality feta, it makes all the difference; crumble it with your fingers just before serving so it stays creamy rather than mealy.
- Fresh lime juice (2 tablespoons from about 1 lime): Roll the lime on the counter first to loosen it and release more juice; bottled juice tastes thin and flat by comparison.
- Extra-virgin olive oil (1 tablespoon): Use one you actually like drinking—this tiny amount needs to taste good on its own.
- Honey (1/2 teaspoon): Just a whisper of it to round out the lime's sharpness without making anything sweet.
- Salt and freshly ground black pepper, to taste: Taste as you go because feta is already salty, and you might not need as much as you think.
Instructions
- Combine the watermelon, onion, and mint:
- In a large bowl, toss the watermelon cubes with the red onion and mint until everything is mingled together. You're not trying to mash anything—just getting to know all the flavors that are about to happen.
- Make the dressing:
- In a small bowl, whisk the lime juice, olive oil, honey, salt, and pepper together. The mixture should taste bright and a little sharp at first; that's exactly right, because it's about to meet sweetness.
- Dress the salad gently:
- Drizzle the dressing over the watermelon mixture and toss carefully—you want the watermelon to stay in cubes, not turn into mush. The dressing will start to mingle with the watermelon's own juice and create a light, fresh sauce.
- Add the feta and serve:
- Scatter the crumbled feta over the top and give everything one more gentle toss just to distribute it. Serve right away while the watermelon is still cold and the flavors are bright.
Save A friend who said she didn't like feta asked for the recipe after one bite, which tells you everything you need to know about how the sweetness of the watermelon softens that tangy, briny edge. This is the kind of dish that changes people's minds about things.
The Summer Essential
This salad has become my answer to the question "What do you bring to a barbecue in July?" It travels well in a container, doesn't wilt or get soggy, and somehow tastes better after sitting in the car for twenty minutes than it does right after you make it. The flavors settle into each other and become more generous.
Variations That Keep It Interesting
Once you've made this a few times, you start playing with it. I've added crispy pistachios for crunch, swapped basil for mint when mint ran out, thrown in cucumber slices when the watermelon seemed too sweet. Each time, it still tastes like summer, just a different version of it.
Making It Your Own
The beautiful thing about this salad is that it's a template, not a rule. Start with the core—watermelon, feta, mint, lime—and then listen to what your garden or farmers market is telling you. I've learned that the best recipes are the ones you're not afraid to tinker with, and this one invites tinkering.
- Serve it alongside grilled fish or chicken if you want to turn it into a complete meal.
- If your feta is particularly briny, rinse it briefly under cold water before crumbling to soften its edge.
- Chill the bowl and even the serving plates in the freezer for ten minutes before assembling—cold dishes taste fresher.
Save This is the salad that reminds you why people gather around food in the first place. Make it once and you'll make it all summer.
Common Questions
- → What can I use instead of mint?
Basil works well as a fresh alternative, lending a slightly different but complementary flavor.
- → How do I prevent the salad from becoming watery?
Use seedless watermelon and drain any excess juice before combining with other ingredients to keep the salad crisp.
- → Can I prepare this salad in advance?
It's best served fresh to maintain texture and flavor, but you can prep ingredients separately and combine shortly before serving.
- → What nuts pair well with this salad?
Toasted pistachios or walnuts add a nice crunch and deepen the flavor profile.
- → Is there a way to make the dressing less sweet?
Reduce or omit the honey to adjust sweetness according to your taste preferences.