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Watermelon Salad with Fresh Mint and Feta

Watermelon salad with mint and feta features vivid watermelon cubes tossed with a lime-honey olive oil dressing and topped with crumbled feta. A quick 15-minute chill helps the flavors meld while the fresh mint and basil stay bright and herbaceous.
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Prep Time 15 minutes
chilling 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 210
Ingredients Method Notes

Ingredients
  

seedless watermelon
  • 7 cup seedless watermelon, cut into 1-inch cubes or triangles
feta cheese
  • 4 oz feta cheese, crumbled or sliced
fresh mint leaves
  • 0.3333333333 cup fresh mint leaves, torn
fresh basil leaves
  • 0.25 cup fresh basil leaves, torn
red onion
  • 0.25 cup red onion, very thinly sliced
fresh lime juice
  • 2 tbsp fresh lime juice
honey
  • 1 tbsp honey
extra-virgin olive oil
  • 2 tbsp extra-virgin olive oil
balsamic glaze
  • 1 tbsp balsamic glaze for drizzling
flaky sea salt
  • 0.25 tsp flaky sea salt to taste
cracked black pepper
  • 0.125 tsp cracked black pepper to taste

Method
 

Make the lime-honey dressing
  1. Whisk together the lime juice, honey, and extra-virgin olive oil, then add a tiny pinch of salt to season. The mixture should look smooth and glossy before you use it.
Assemble the salad
  1. Arrange the watermelon cubes on a wide, shallow serving platter or in a large bowl so the red pieces are spread out in a single layer. This helps the dressing coat the fruit evenly.
  2. Scatter the red onion slices evenly over the watermelon so each bite gets a little crunch. Keep onion distribution consistent across the surface.
  3. Crumble or arrange the feta cheese generously over the top, leaving pockets of white visible among the red watermelon. Aim for a generous, uneven scatter for contrast.
  4. Drizzle the lime-honey dressing over everything, letting it lightly gloss the watermelon and feta rather than pooling. Use a steady pour across the full platter.
  5. Drizzle the balsamic glaze over the salad in thin streaks, creating small dark-red accents on the three-color surface. Keep the glaze light so it doesn’t overpower the fruit.
  6. Scatter the fresh mint and basil leaves over the top, then season with flaky sea salt and cracked black pepper. Serve immediately for the freshest herb flavor.
Chill (optional)
  1. After assembling, cover and chill the salad for 15 minutes to let the flavors meld. Serve again after chilling, keeping the herbs spread on top for a bright look.

Notes

Pro tip: For the best texture, cut the watermelon into 1-inch cubes and keep the herbs on top until serving so they stay vivid and aromatic. Refrigerate in a covered container for up to 2 days; the watermelon will release some juice. Freezing is not recommended. For a dairy-light swap, use a crumbled plant-based feta or omit feta and add extra olive oil and a bit more black pepper.