Watermelon feta mint salad is summer in a bowl. Simply combine a fresh lemon vinaigrette with creamy feta and juicy watermelon. Ready in 10 minutes flat.
Watermelon feta mint salad is the summer salad I make on repeat from July through September.
My version has two things most other recipes don’t: a pure lemon vinaigrette instead of lime, and the best guide to choosing a perfectly ripe watermelon you’ll ever read.
Get those two things right, and the rest takes care of itself. Inspired by a Jacques Pepin recipe I came across over a decade ago, this salad is everything a summer dish should be: effortless, stunning, and completely dependent on peak-season ingredients.
The lemon vinaigrette is the quiet star here.
Fresh lemon juice, good olive oil, and fresh mint leaves whisked together in seconds. It brightens the sweetness of the watermelon and plays beautifully against the salty, creamy feta in a way that lime simply doesn’t.
Once you try this version, you won’t go back.
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Quick Overview
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 to 8 servings
- Special Touch: A pure lemon vinaigrette instead of the lime used in every other watermelon feta salad recipe. The lemon is brighter and cleaner against the sweetness of the watermelon and the saltiness of the feta.
- Dietary Note: Gluten-free and vegetarian as written.
- Serving Suggestions: Serve alongside garlic knots and grilled fish for a complete summer meal, or bring it to a BBQ or picnic alongside marinated tomato salad for a delicious summer spread.
How to Choose the Best Watermelon
Watermelon is one of the most popular seasonal fruits. They are available in various shapes and sizes, but some features make it easier to pick the best-tasting watermelon. Here are some pointers:
1- Look for the field spot. This is a creamy, yellow patch usually found on the underside of the watermelon. As you can probably guess, this is where the melon lay on the ground. A clear indicator of the melon not ripening properly is a white or non-existent field spot.
2-Take a good look at your watermelon. Once you know your melon has ripened properly, make sure it isn’t lopsided or has irregular bumps. This would indicate that proper growth was not achieved due to sunlight or water variation. Examine the color. It should be a dull green. If your watermelon has a shiny appearance, it probably means it is under-ripe. Move on and find another watermelon.
3-Pick up your watermelon. Is it heavier than you were expecting? Great, you may have chosen a winner! As a general rule of thumb, a heavy melon is usually a ripe melon.
4-Press the navel. If it is hard, great! You have one more criterion to meet. Pick another one if it is soft.
5-Inspect the tail. A ripe watermelon will detach very easily from the vine it is connected to when it is picked. When a ripe and sweet watermelon is selected, it should detach very easily. The result is a smooth spot where the vine was attached. If the tail is still green or if you have a long curly tail, these are signs that the watermelon was picked too early. Best to look for another one.
6-Knock, knock. Who’s there? When tapping your melon, the response should be a dull thud! This one still eludes me… but I will keep knocking away to perfect this method.
How to Cut a Watermelon into Cubes
Cut off one end of a large watermelon (about 12 pounds) to create a flat surface to work with. Then, use a sharp knife to cut the watermelon in half width-wise.
Place the flat part of your melon half on your cutting board. Next, remove the watermelon rind by removing a thin layer of the green skin with your knife. Once the rind is removed, slice the watermelon into 1-inch thick strips. Stack 2 strips on top of each other and then slice them again into 1-inch wide strips. Rotate and cut the watermelon again into 1-inch strips to obtain small cubes. Transfer cubes into a large mixing bowl. Repeat with the remaining strips of watermelon. You should have about 4 pounds of watermelon cubes when you’re done.
Nutrition Trivia Time
Whether eaten fresh or grilled, there is no denying that watermelon is a thirst-quencher. Did you know that approximately 92% of each melon is water?
No wonder it’s called a watermelon! The high water content of watermelon also makes it the perfect ingredient for soups and beverages.
What You’ll Need
- Seedless watermelon. The star ingredient and the one that deserves the most attention. See the “How to Choose the Best Watermelon” section below for my complete guide to picking a perfectly ripe one every time. A ripe, sweet watermelon makes this salad extraordinary. An underripe one makes it forgettable.
- Feta cheese (block, not pre-crumbled). Buy a block of feta packed in brine and crumble it yourself for the best flavor and texture. Pre-crumbled feta tends to be drier and less flavorful than block feta, which is creamy, tangy, and rich.
- Fresh mint leaves. The herb that brings this salad to life. Use generous amounts, this is not a background ingredient here.
- Fresh lemon juice. The base of the vinaigrette and your biggest differentiator from every other watermelon feta salad recipe online. Freshly squeezed only, never bottled.
- Lemon zest. Adds an extra layer of citrus fragrance to the dressing that juice alone cannot give you. Use an organic lemon since you are zesting the peel.
- Extra virgin olive oil. The backbone of the vinaigrette. Use your best bottle since there is no cooking involved and the flavor comes through directly.
- Salt and black pepper. Season after tasting, since feta is already quite salty. A little goes a long way here.
How to Make Watermelon Feta Mint Salad
Now that you know how to cut a watermelon into cubes, it’s time to move on to making the salad.
Whisk together 6 tablespoons of extra-virgin olive oil and 2 tablespoons of freshly squeezed lemon juice in a small bowl. Add 2 teaspoons of finely chopped lemon zest and whisk again.
Season to taste with salt and pepper, then pour lemon vinaigrette over the watermelon cubes. Gently toss to coat.
Add ½ cup of freshly minced mint leaves, give everything a gentle toss, taste, and adjust the seasoning as necessary.
Transfer the melon salad to a shallow serving bowl or platter and crumble 6 ounces of feta cheese over the top. Sprinkle the remaining 1 teaspoon of minced lemon zest.
If desired, add a few grinds of black pepper, and garnish with lemon slices and fresh mint leaves; serve immediately and enjoy!
Recipe Variations
Here are some suggestions for how you can change up this recipe:
- Add in some chopped cucumber or red onion for a little crunch.
- Swap out the mint leaves for basil or cilantro.
- Use balsamic vinegar or lime juice instead of lemon juice in the vinaigrette.
- Add a pinch of chili flakes for a bit of heat.
Tips
- A watermelon half weighing 6 pounds will yield about 4 pounds of cubed watermelon once the rind is removed.
- This refreshing watermelon salad is a great dish to enjoy on the same day it’s made. Its quality quickly deteriorates even after a few hours in the fridge.
FAQ
You can prepare all the components ahead of time and assemble just before serving. Cut the watermelon, make the vinaigrette, and crumble the feta in advance, then toss everything together no more than 15 minutes before serving since watermelon releases juice quickly once dressed.
Lemon is brighter and cleaner against the sweetness of the watermelon and pairs more naturally with feta, which has its roots in Mediterranean cooking. Try both and see which you prefer, but my vote is always lemon.
Look for one that feels unusually heavy for its size, has a dull rather than shiny rind, and has a large deep yellow field spot on the underside. Then give it a knock. A ripe watermelon sounds hollow, like knocking on a door. See my complete guide in the “How to Choose the Best Watermelon” section above.
Fresh mozzarella gives a milder, creamier result. Goat cheese adds a similar tang with a softer texture. For a dairy-free version, simply omit the cheese and add toasted pumpkin seeds or walnuts for a salty, crunchy contrast.
Absolutely! See the Variations section above for a full list of delicious additions and swaps.
Yes, completely gluten-free as written. Every ingredient is naturally gluten-free
This salad does not store well once dressed since the watermelon releases juice quickly. Store the components separately and assemble fresh the next day. Dressed leftovers can be refrigerated for up to 1 day but the texture will be softer.
This salad was inspired by Jacques Pepin, the legendary French chef whose simple, ingredient-forward approach to cooking has always resonated deeply with me. His version was the first place I ever saw watermelon treated as a serious salad ingredient, and it changed how I think about summer cooking entirely.
Watermelon Recipes
If you love this watermelon salad, here are a few more ways to enjoy watermelon all summer long:
Recipe Origins
As was mentioned, this recipe was a direct result of some experimentation based on Jacques Pepin’s recipe. I would encourage you to play with the list of ingredients according to your preferences and the availability of ingredients.
Watermelon and feta -a match made in heaven, especially if your favorite flavor combinations are sweet and salty!
So don’t keep this perfect pair apart any longer - throw together this simple and quick summer salad the next time you get together with friends and family.
If you decide to tweak the recipe, post what you did in the comments section below!
I’d love to hear about it.
Let’s continue to inspire one another and grow as chefs and bakers!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this watermelon and feta salad, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Watermelon Feta Mint Salad with Lemon Vinaigrette
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Ingredients
- 6 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 3 teaspoons lemon zest finely chopped, separated
- kosher salt and pepper to taste
- 4 pounds watermelon rind removed, cut into 1-inch cubes
- ½ cup of loosely packed mint leaves minced
- 6 ounces feta cheese
- extra mint leaves and lemon slices for garnishing
Instructions
- Whisk together the olive oil with the lemon juice in a small bowl. Add 2 teaspoons of the finely chopped lemon zest and whisk again.
- Season to taste with salt and pepper.
- Drizzle over cubed watermelon pieces, and gently toss them together.
- Add the minced mint leaves and toss gently together.
- Transfer to a wide shallow serving dish.
- Just before serving, sprinkle the rest of the chopped lemon zest and crumble feta cheese over the top.
- Garnish with mint leaves and lemon slices.
- Serve immediately.
Video
Notes
- A watermelon half weighing 6 pounds will yield about 4 pounds of cubed watermelon once the rind is removed.
- This refreshing watermelon salad is a great dish to enjoy on the same day it’s made. Its quality quickly deteriorates even after a few hours in the fridge.
Nutrition
I originally published this post on July 31, 2016 and republished it on June 13, 2022, and again on July 10, 2026, with updated content. Thanks for sharing.
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Joe DeSorbo
Maria,
Great timing with these watermelon recipes cannot wait to try them. Thank you for all of your recipes. Have a great summer!
Maria
Thanks so much Joe! Same to you!
Ur pal val
Great looking salad… looks so refreshing!
Maria
Agreed, there is nothing more refreshing than watermelon. Appreciate your comment, thanks for stopping by 🙂
deb@glutenfreefarina
Perfect dish to make during this hot summer we’re having. Love the flavors.
Maria
Agreed! Appreciate you dropping by Deb 🙂
Jovina Coughlin
Delicious combination
Maria
Jacques Pepin is a genius! Thanks for dropping by Jovina 🙂