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Greek Watermelon Salad With Feta Cheese - Fresh, Sweet, and Savory

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Seedless watermelon (about 6–7 cups, cubed)
  • English cucumber or Persian cucumbers
  • Feta cheese (block or crumbled)
  • Fresh mint
  • Fresh basil or parsley (optional, but lovely)
  • Red onion or shallot
  • Lime (or lemon)
  • Extra-virgin olive oil
  • Honey or agave (optional, for balance)
  • Sea salt and freshly ground black pepper
  • Crushed red pepper flakes (optional)
  • Toasted pumpkin seeds or sliced almonds (optional, for crunch)

Method
 

  1. Prep the watermelon: Cut into bite-size cubes. Chill if you can—cold watermelon tastes best here.
  2. Slice the cucumber: Halve lengthwise, then slice into thin half-moons. If seeds are large, scoop them out first.
  3. Soften the onion: Thinly slice red onion or shallot. Rinse under cold water and pat dry to mellow the sharpness.
  4. Make the dressing: In a small bowl, whisk together the juice of 1 lime, 2–3 tablespoons olive oil, a small drizzle of honey, a pinch of salt, and black pepper. Add a pinch of red pepper flakes if you like a little heat.
  5. Chop the herbs: Roughly chop mint and basil (or parsley). Keep them a bit chunky for bursts of flavor.
  6. Assemble: In a large bowl, gently toss watermelon, cucumber, and onion with the dressing. Add herbs and toss again.
  7. Add feta: Crumble feta over the top and fold in gently. You want some big chunks to stay intact.
  8. Finish: Taste and adjust. Add a pinch more salt, extra lime, or a drizzle of olive oil as needed. Sprinkle nuts or seeds on top if using.
  9. Serve: Enjoy right away, cold. It’s best within an hour of mixing.