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About This Recipe
This Watermelon Mint Salad is one of my go-tos when the weather heats up. It’s cool, crisp, and one of the most refreshing salads you can make. It truly is the essence of summer in a bowl!
This delicious combination of sweet, juicy, cubed watermelon and crisp cucumber is perfectly balanced by the tangy lime dressing, a little bite from red onion, and a touch of creamy, salty feta. And don’t forget the hint of mint that pulls everything together with its bright, cooling flavor. This delicious watermelon salad is truly the perfect balance of flavors and textures and is perfect for a family dinner, a summer cookout, or your next party.
And not only does this beautiful salad have wonderful flavor, but it’s super quick and easy to prepare. Throw this one together in less than 20 minutes and easily pair with your favorite grilled protein like my Huli Huli Chicken, BBQ Chicken, or Balsamic Grilled Chicken.
For more fruity salads, try my Rainbow Fruit Salad or Berry Fruit Salad. You may also love my Rainbow Corn Salad, Mexican Cucumber Salad, Tomato Cucumber Feta Salad, or Healthy Broccoli Salad.
Why You’ll Love This Watermelon Salad Recipe
- Fast and easy: This summer side dish is so quick to make and is super easy to throw together last minute.
- Favorite summer salad: Perfect for hot summer days when you want something light and crisp.
- Balanced flavor: Sweet, salty, tangy, and herby in every bite.
- Great for entertaining: This salad looks stunning in a bowl and can easily be doubled or tripled for a crowd.
- Customizable: Easily adjust the ingredients to suit your preferences or what you have on hand.
- Watermelon: The natural sweetness of the ripe watermelon pairs beautifully with the tangy lime and salty feta. I recommend selecting a seedless watermelon so you don’t have to worry about picking out a bunch of seeds before serving.
- English cucumber: I prefer using an English cucumber because its mild flavor and thin skin make it perfect for salads. You don’t need to peel or deseed the cucumber unless you just prefer.
- Red onion: The sliced red onion adds a subtle sharpness and depth of flavor.
- Fresh mint: The fresh mint leaves bring a burst of cool, herbal flavor that ties the whole salad together. If you don’t like mint, you can also substitute fresh basil or cilantro.
- Feta cheese: The creamy, salty feta adds the perfect amount of balance to the sweet watermelon. You can also substitute queso blanco or goat cheese, or just omit completely.
- Extra-virgin olive oil: Make sure to use a very light, neutral extra virgin olive oil. You don’t want the taste of the olive oil to overpower the salad.
- Fresh lime juice: I highly recommend using fresh lime juice, although the store-bought stuff will work in a pinch. But fresh just taste bests! You can also add a little lime zest if you love that tangy flavor. You could also use fresh lemon juice.
- Make it dairy-free: Just leave off the feta or sub with a vegan feta cheese.
- Balsamic vinegar: This salad is also delicious drizzled with a little balsamic vinegar or balsamic glaze.
- Add protein: Try grilled shrimp or cubed grilled chicken for a light, summery meal.
- Swap the herbs: If you’re not a fan of mint, use any fresh herbs like fresh basil or cilantro.
- Add crunch: Sprinkle with chopped pistachios, walnuts, or sunflower seeds just before serving.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the olive oil, lime juice, salt, and pepper to a pourable pyrex or small bowl. Whisk until combined and slightly emulsified.
2. Place the watermelon cubes in a large bowl with the cucumber, red onion, and mint.
3. Pour the dressing over the top and toss gently with two spoons to evenly coat the watermelon.
4. Transfer to a serving bowl. Top with the crumbled feta. Serve immediately and enjoy!
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 2-3 days. Keep in mind that the watermelon will continue to release juice, so it may become a bit watery the next day. For the best texture, wait to add the dressing and feta until just before serving.
Helpful Tips
🍉Use cold watermelon: For the best watermelon salad, chill your watermelon before cubing it.
🔪Slice the onions thinly: Slice the red onion into thin slices (or dice with a vegetable chopper) so that the flavor doesn’t overpower the salad.
🥄Toss gently: Use two large spoons to gently fold everything together so the watermelon stays intact.
🥣Serve right away: This salad is best served immediately after tossing to preserve its crisp texture.
Can I make this watermelon mint salad ahead of time?
You can prep the ingredients a few hours in advance (go ahead and chop the watermelon, cucumber, and red onion and combine the dressing ingredients) and store them separately in the fridge. Combine and dress the salad just before serving for the best results.
What kind of watermelon works best?
Red, seedless watermelon is ideal for this watermelon mint salad. The seedless helps to save time and make eating easier. Try to look for a ripe, heavy melon with a creamy yellow spot on the outside.
Can I double this recipe for a crowd?
Absolutely! This salad is great to prepare for parties, picnics, or BBQs, and you can easily double or triple the recipe depending on the size of the crowd you are serving.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Watermelon Mint Salad
Ingredients
- 4 cups seedless watermelon (700g) cut into 1-inch cubes
- 1 cup English cucumber (170g) finely diced
- 1/4 cup red onion (60g) paper-thin sliced
- 3 Tbsp fresh mint leaves chopped
- 1/4 cup crumbled feta cheese (28g)
- 2 Tbsp extra-virgin olive oil (30g)
- 2 Tbsp fresh lime juice (30g)
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
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Instructions
- Add the olive oil, lime juice, salt and pepper to a pourable pyrex or bowl. Whisk until combined and slightly emulsified.
- Place the watermelon cubes in a large bowl with the cucumber, red onion and mint.
- Pour the dressing over top and toss gently with two spoons to evenly coat the watermelon.
- Transfer to a serving bowl. Top with the crumbled feta. Serve immediately and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
