Some things just… work. Not because they should, but because they do. Watermelon and feta? One of those weird combos that makes no sense until it’s in your mouth. Then suddenly it’s obvious. Juicy, ice-cold melon meets salty, crumbly cheese — and somehow, it doesn’t fight. It sings.

This salad isn’t flashy. It doesn’t need to be. It’s the kind of thing I throw together when the sun’s beating through the kitchen window, and I don’t want to be anywhere near the stove. It’s quick, tastes like summer, and every time I serve it, someone scrapes their plate clean without saying a word. That’s how I know it’s good.

No prep drama, no obscure ingredients, no overthinking. Just a plate that feels like a break from everything else.

Active Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

Keep it fresh. That’s the only rule here.

• 4 cups watermelon, cut into unapologetically big chunks
• 1 cup feta, broken up — don’t turn it into dust
• ¼ small red onion, paper-thin slices
• 2 tablespoons mint, fresh only
• 1 tablespoon olive oil (grab the bottle you’re always saving)
• 1 tablespoon lime juice, nothing from a bottle
• Pinch of salt and cracked black pepper

You could measure, but honestly? You won’t want to. You’ll end up adjusting by eye anyway. Trust what feels right.

Instructions

Preparation

Get your watermelon into the bowl first. Don’t fuss about making perfect cubes. Keep them chunky enough to hold their shape but not so massive that they take over.

Sprinkle the feta across. Think generous, not crowded. Onion slices go next — just enough to give a whisper of sharpness. Then scatter your mint. Don’t be shy about it.

Cooking

You won’t touch a burner. That’s the point.

Drizzle the olive oil and lime juice across the top. Not in a straight line, just let it fall where it wants. Then, using a spoon or even your hands, gently toss it all together. You’re folding, not stirring. The goal is to keep the structure of the melon, not reduce it to slush.

Serving

Use a wide, shallow dish if you’ve got one. This isn’t soup. Show it off a little. Extra mint on top if you feel like flexing. Serve cold, before things get weepy and sad. Watermelon waits for no one.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 145
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 280mg
• Total Carbohydrates: 16g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 4g

It’s light enough to pair with grilled meat, but has just enough richness to feel like a dish that counts.

Tips and Variations

You can get creative here — this isn’t a recipe that punishes you for switching things up.

• Need some crunch? Toss in a handful of roasted pepitas or sunflower seeds. Adds depth and a little surprise.
• Want it more grounded? A drizzle of balsamic gives it that deeper, earthier edge.
• Not into mint? Use basil. Or mix them. Or try cilantro if you’re feeling wild. Herbs change the whole mood.

Every now and then, I toss in a few slices of cantaloupe when I want a twist. The result? Something more like a melon and feta cheese salad, soft on the edges, but still sharp in all the right places.

Wrapping Up

Out of all the watermelon salad recipes floating around out there, this is the one I keep making. I’ve tried versions with cucumbers, olives, even grilled peaches. But I always end up back here — cold melon, salty feta, something green and fresh over the top.

Call it whatever you like — watermelon with feta cheese salad, feta and watermelon salad recipe, or even just “that weird fruit thing with cheese.” Doesn’t matter. It works. And once you’ve had it, you’ll want to make it again before the bowl’s even empty.

Hungry for more? Explore our handpicked collection of delicious salad recipes.