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    Home » Recipes » Healthy Options

    By Amy · Published: Aug 15, 2012 · Updated: Aug 10, 2020 · This post may contain affiliate links. Please read my disclosure policy 3 Comments

    Watermelon Feta Salad

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    Watermelon salad in a glass bowl with overlay text at top.

    This Watermelon Feta Salad in a simple honey and lime dressing is a unique and refreshing summer fruit salad!  An emoji of a slice of watermelon.

    Overhead view of salad in a glass bowl beside wooden salad servers.

    The sweet and tangy dressing complements the combination of sweet watermelon, mint and feta cheese perfectly.  The most difficult part of this recipe is chopping the watermelon!

    Cubed watermelon in a stainless colander.

    Once the watermelon is chopped, it will need to be placed in a colander to drain while you’re preparing the dressing and chopping the fresh mint.

    How to Choose a Ripe Watermelon

    • Check for the “field spot”, which is a cream-colored or yellow spot on the watermelon.  It’s where the watermelon rested on the ground before it was picked.  If the spot is white it isn’t ripe yet.
    • Pick a watermelon that feels heavy for its size.
    Closeup of watermelon salad in a clear glass bowl.

    Can I make this Salad Ahead of Time?

    This recipe is best served immediately, because the watermelon will continue to drain and become soggy when refrigerated.

    Watermelon Feta Salad with mint in a clear glass bowl beside a white cloth napkin.

    Enjoy!

    Watermelon Feta Salad with mint in a clear glass bowl beside a white cloth napkin

    Watermelon Feta Salad

    This refreshing watermelon salad with mint and feta in a simple honey lime dressing is a unique and refreshing summer salad!
    Print Pin Rate
    Course: Vegetarian
    Cuisine: American
    Keyword: watermelon feta mint salad, watermelon feta salad
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 8
    Author: Amy

    Ingredients

    For the salad:

    • 1 6 ½ pound mini seedless watermelon, chilled about 8 ½ cups cubed
    • ¾ cup chopped fresh mint leaves loosely packed
    • 4 ounces crumbled feta cheese

    For the dressing:

    • ¼ cup honey
    • 3 tablespoons lime juice
    • 1 tablespoon olive oil
    • 1 ½ teaspoons kosher salt more or less, to taste
    • ½ teaspoon freshly cracked black pepper more or less, to taste

    Instructions

    • Cut watermelon away from rind and chop into approximately 1 inch cubes.  Remove seeds, if any.
    • Place in a colander to drain while you’re preparing the dressing.
    • Whisk together honey, lime juice, olive oil, salt and pepper in a small bowl.
    • Transfer watermelon cubes to a large bowl and add mint and feta.  Gently toss to combine.  Drizzle with dressing and gently toss to coat as evenly as possible.  Serve immediately.

    Notes

    This recipe yields approximately 8 ½ cups

    Nutrition

    Calories: 138kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 598mg | Potassium: 226mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1158IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published August 2012.  Updated with new photographs and recipe revised August 2019.

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      Recipe Rating




    1. Victoria says

      August 16, 2012 at 9:20 am

      I’ve been wanting to try this combo for over a year! Looks great! Good thing I am going to the grocery store today

      Reply
      • Victoria says

        August 16, 2012 at 9:21 am

        p.s. – I love that Tiffany blue bowl!

        Reply
        • The Blond Cook says

          August 17, 2012 at 11:49 am

          Thanks Victoria; the salad was really good…and if I’m remembering correctly, I purchased that bowl at TJ Maxx! 🙂

          Reply

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