Watermelon Feta Salad with Mint

Watermelon Salad topped with feta cheese and lemon zest in a large green glass bowl.

Watermelon Feta Salad with Mint

This Watermelon Feta Salad with Mint is a refreshing summer salad made with juicy watermelon, salty feta, and a bright lemon dressing.

Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

For the Salad:

5 Cups Watermelon Cut into Bite-Sized Cubes or Balls
½ Cup Red Onion Thinly Sliced
½ Kalamata Olives Cut in Half
½ Cup Fresh Mint Leaves Torn or Chopped
4 Ounces Feta Cheese Crumbled
1 Tablespoon Lemon Zest

For the Lemon Dressing:

5 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Lemon Juice
2 Teaspoons Honey
¼ Teaspoon Salt
⅛ Teaspoon Ground Pepper

Instructions

Layer and Combine. In a large bowl layer and combine the watermelon, red onion, Kalamata olives, and mint.
5 Cups Watermelon, ½ Cup Red Onion, ½ Cup Fresh Mint Leaves, ½ Kalamata Olives
Mix the Dressing. To a small jar with a lid add the oil, lemon juice, honey, salt, and pepper. Seal the jar and shake vigorously.
5 Tablespoons Extra Virgin Olive Oil, 2 Teaspoons Honey, 3 Tablespoons Lemon Juice, ¼ Teaspoon Salt, ⅛ Teaspoon Ground Pepper
Top and Garnish. Top with the feta cheese and lemon zest and garnish with some additional mint leaves.
4 Ounces Feta Cheese, 1 Tablespoon Lemon Zest
Dress and Serve. Pour the dressing over the watermelon feta salad. Serve and Enjoy!

Notes

Make-Ahead & Storage

I like to make the salad and the dressing in advance and store them separately in the fridge to serve later in the day.

If you think you will have leftover watermelon salad, serve the dressing on the side. Then store the leftover salad and dressing in the refrigerator. Each will keep separately for up to 2 days.

Based on a Recipe by Chef Jacques Pepin.

Nutrition

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