Watermelon chunks with cubes of white feta and whole mint leaves in a wide white bowl with a silver spoon resting on the rim. — Photo: mp1746 · Pixabay Content License · Pixabay

Mediterranean · Lunch · Snack

Watermelon Feta Salad

Name: Watermelon Feta Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 6 cups cubed Watermelon, seedless, cut into cubes; 2/3 cup crumbled Feta cheese, crumbled; 1/2 cup loosely packed Fresh mint leaves; 2 tbsp (about 1 lime) Lime juice; 1/4 small Red onion, very thinly sliced; 2 tsp Extra virgin olive oil; 1/4 tsp Black pepper, freshly ground; 1 pinch Flaky sea salt

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Juicy chilled watermelon cubes tossed with salty crumbled feta, torn fresh mint and a bright squeeze of lime. A refreshing, sweet-and-savoury summer salad that comes together in minutes.

Prep: 15 min
Cook: No cooking
Total: 15 min
Serves: 4

Easy
Vegetarian
Gluten Free
Low Carb

Per serving157kcal8% of a 2,000 kcal day

5gProtein

19gCarbs

8gFat

1gFiber

Calories come from: Carbs 45% · Fat 43% · Protein 12%

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Ingredients

For 4 servings

6 cups cubed900 gWatermelon, seedless, cut into cubes
2/3 cup crumbled100 gFeta cheese, crumbled
1/2 cup loosely packed12 gFresh mint leaves
2 tbsp (about 1 lime)30 gLime juice
1/4 small30 gRed onion, very thinly sliced (optional)
2 tsp9 gExtra virgin olive oil
1/4 tspBlack pepper, freshly ground
1 pinchFlaky sea salt (optional)

Steps

1
If using red onion, slice it very thinly and soak it in a small bowl with the lime juice for 5 minutes to soften its bite.
2
Cut the watermelon into bite-sized cubes, discarding the rind and any seeds.
3
Pile the watermelon cubes onto a wide platter or into a large bowl.
4
Scatter the onion over the watermelon and pour over the lime juice; if not using onion, simply squeeze the lime juice over the melon.
5
Crumble the feta evenly over the top.
6
Tear the mint leaves and scatter them over the salad.
7
Drizzle with the olive oil and season with black pepper and a small pinch of flaky salt if you like.
8
Toss very gently just before serving so the watermelon stays firm and juicy, and serve chilled.

Swaps, storage and make-ahead

Swaps

For a vegan version, replace the feta with a plant-based feta-style cheese, choosing one labelled vegan.
For a dairy-free salad, use a dairy-free feta alternative labelled dairy-free, or leave the cheese out and add toasted pumpkin seeds for crunch.
If you can't find mint, use fresh basil leaves instead.
Swap the red onion for thinly sliced cucumber if you prefer a milder, crunchier salad.

Storage

This salad is best eaten fresh, as the watermelon releases juice and softens once dressed. Refrigerate any leftovers in a covered container within 2 hours and eat within a day; do not freeze.

Make ahead

Cube the watermelon up to a day ahead and keep it covered in the fridge, draining any juice before serving. Crumble the feta and soak the onion shortly before, then assemble, add the mint and dress just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Milk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (263 g)	Per 100 g
Calories	157 kcal	60 kcal
Protein	5.1 g	1.9 g
Carbohydrates	18.9 g	7.2 g
of which sugars	14.1 g	5.4 g
Fiber	1.2 g	0.5 g
Fat	8 g	3 g
of which saturated	3.7 g	1.4 g
Sodium	288 mg	110 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.