The Watermelon Feta Mint Salad That Could Cure Your Summer Fatigue

Why I’m obsessed with watermelon lately

I didn’t plan to add something to my summer routine that isn’t painfully predictable. But slicing into a cold watermelon, hearing that faint crunch, the burst of that crisp, slightly salty feta, and the cool punch of mint — it’s like a secret weapon against the heat.

No fancy ingredients. Nothing complicated. Just watermelons that smell like summer rain, feta that’s sharp and creamy, and mint that’s fresh enough to make your nose twitch. I’ve started craving it as a little rebellion, a reminder that sometimes simple wins. Especially now, when everyone’s posting their salads with avocado and quinoa, this feels rebellious — weird, maybe, but honest. It’s surprisingly balanced, like the contradictions we keep hiding. Salt and sweet, hot and cold, familiar but suddenly exciting.

Why it matters right now

Because this week, I’ve been drowning in too many emails and not enough sun. This salad? It’s like a little punch to the brain. Bright, quick, no fuss. Summer should be loud and messy, not perfect and polished. And honestly, I don’t want anything complicated right now. Just something that tastes like I might actually be enjoying myself.

Watermelon, Feta, and Mint Salad

This salad involves slicing fresh watermelon into bite-sized pieces, then combining them with crumbled feta cheese and chopped mint leaves. The ingredients are gently tossed together to create a refreshing dish with contrasting sweet, salty, and herbaceous flavors, featuring a crisp and juicy texture with creamy elements from the feta.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups watermelon, cubed seedless or de-seeded
• 1/2 cup feta cheese, crumbled preferably feta block
• 1/4 cup fresh mint leaves, chopped lightly packed
• 1 tablespoon olive oil optional, for drizzle
• to taste salt and freshly ground black pepper season as desired

Equipment

• Sharp knife
• Cutting board
• Mixing bowl
• Spoon or tongs for tossing

Method

 

1. Use the sharp knife and cutting board to cut the watermelon into approximately 1-inch cubes, arranging them neatly on a plate for visual appeal.
2. Transfer the cubed watermelon into a large mixing bowl, spreading evenly for easy mixing.
3. Add crumble feta cheese over the watermelon, distributing it evenly to combine salty, creamy bites with the juicy fruit.
4. Chop fresh mint leaves into thin strips and sprinkle them over the salad to release their fragrant aroma.
5. Drizzle olive oil over the mixture and gently toss using a spoon or tongs until the ingredients are evenly coated and combined. Season with salt and pepper to taste.
6. Plate the salad by transferring to serving dishes, ensuring the colorful ingredients are visible and evenly distributed for an appealing presentation.

Notes

For extra flair, garnish with additional mint leaves or a light drizzle of honey. Best served immediately for maximum freshness.

Honestly, I keep thinking about how weird and perfect this combo is. Like, did I really just put mint and watermelon together? Turns out yes. Turns out, I really should do this more often. Maybe I will. Or just keep eating a bowl when I need to reboot. No rules, right?

Katie

Hi, I’m Katie Dawson, a paediatric speech-language pathologist by day and a passionate food storyteller by night. Based in Seattle but with a love for global flavours (and a soft spot for Indian chai), I created this blog to bridge the gap between therapeutic nutrition and the simple joy of eating.