Watermelon, Feta and Mint Salad
This watermelon feta and mint salad recipe is a fresh, easy summer recipe perfect for a light meal or side dish. Great for parties too!
Servings: 6 servings
Calories: 129kcal
Equipment
- 1 Large mixing bowl
Ingredients
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- ½ teaspoon kosher salt
- 4 cups seedless watermelon, cut into 1-inch cubes
- ½ cup cucumber, seeded and cut into ½-inch pieces
- ½ cup feta cheese, crumbled
- ¼ cup fresh basil, roughly chopped
To Garnish
- ¼ cup chopped mint
- 2 teaspoons flaky sea salt
Instructions
- In a large mixing bowl, whisk together the olive oil, vinegar and salt. Add the watermelon, cucumber, feta, and basil. Toss gently to coat evenly with the dressing. Transfer to a serving bowl and sprinkle with the chopped mint and sea salt. Serve immediately.3 Tablespoons extra-virgin olive oil, 2 Tablespoons red wine vinegar, ½ teaspoon kosher salt, 4 cups seedless watermelon, cut into 1-inch cubes, ½ cup cucumber, seeded and cut into ½-inch pieces, ½ cup feta cheese, crumbled, ¼ cup fresh basil, roughly chopped, ¼ cup chopped mint, 2 teaspoons flaky sea salt
Video
Notes
Use cold watermelon: Chilled watermelon makes the salad extra refreshing and crisp.
Don’t overmix: Gently toss the ingredients to keep the watermelon from breaking down.
Prep cucumbers properly: Salting and drying them helps prevent excess water in the salad.
Add herbs last: This keeps them fresh and vibrant instead of wilted.
Serve fresh for best results: While it can be stored, this salad truly shines right after it’s made.
Nutrition
Serving: 1serving | Calories: 129kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 1114mg | Potassium: 152mg | Fiber: 1g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 1mg