Description
A bright and refreshing summer salad made with juicy watermelon, creamy feta, fresh mint, and lemon zest, finished with extra virgin olive oil. Optional arugula adds a peppery twist to this easy crowd-pleaser.
Ingredients
Scale
- 3 pounds seedless watermelon, rind removed, cut into 1-inch cubes (about 2 pounds after trimming)
- 4 ounces feta cheese, preferably sheep’s milk, crumbled
- ¼ cup fresh mint leaves, roughly chopped
- 1 tablespoon lemon juice (from 1 lemon)
- Zest of 1 lemon, finely chopped
- 3 tablespoons extra-virgin olive oil (plus more for drizzling)
- Optional: 1 cup arugula leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the watermelon: Cut seedless watermelon into 1-inch chunks and place in a large mixing bowl.
- Add dressing ingredients: Finely chop half the lemon zest and add it to the bowl along with lemon juice, olive oil, and chopped mint. Toss gently to coat evenly.
- Optional – Add arugula: If using, fold in arugula leaves gently to preserve texture.
- Season lightly: Add a pinch of kosher salt and a few grinds of black pepper. Go light on salt — feta adds its own salinity.
- Plate the salad: Transfer to a serving dish. Crumble feta cheese over the top and sprinkle with remaining lemon zest.
- Finish with olive oil: Drizzle a touch more extra virgin olive oil and a final grind of pepper. Serve immediately.
Notes
Use cold, ripe watermelon for best flavor. Swap mint for basil if preferred. Add a splash of balsamic vinegar or a pinch of chili flakes for extra complexity.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 9g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: undefined