Watermelon And Mint Salad
There’s a moment every summer, usually on the first properly warm afternoon, when all I want is something incredibly refreshing and vibrant. This Watermelon and Mint Salad is my answer to that craving. It’s more than just a fruit salad; it’s a beautiful combination of sweet, salty, and sharp flavours that just sings of sunshine. The first time I made this for a family barbecue, it vanished from the bowl in minutes. My kids absolutely devour this every time I make it, which is all the proof I need that it’s a real winner.
What makes this watermelon salad so special is the balance. You have the juicy, sweet watermelon providing a wonderfully hydrating base. Then comes the salty, creamy feta cheese, which cuts through the sweetness with a savoury tang. A scattering of finely sliced red onion adds a little bite and sharpness, while a generous handful of fresh mint leaves brings a cool, aromatic lift. The whole thing is brought together with a zesty lime and honey dressing that is so simple, yet it elevates every single ingredient.
This is the kind of dish that works wonderfully for so many occasions. It’s a brilliant side for grilled meats or fish, a stunning addition to a potluck or garden party, and a light, satisfying lunch all on its own. It’s a straightforward recipe that relies on the quality of its ingredients to shine. When you have a perfectly ripe watermelon and good feta, you’re already halfway to creating something truly memorable.
Recipe Overview
This Watermelon and Mint Salad recipe delivers a truly refreshing experience, balancing sweet watermelon with salty feta and a vibrant lime dressing. The key is using cold, crisp ingredients and dressing it just before you serve to maintain the perfect texture. After testing this recipe five times, I finally got the dressing just right; the secret is a small touch of honey to balance the sharpness of the lime without making the salad overly sweet.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 6-8 people as a side
- Difficulty: Easy
Why You’ll Love This Watermelon And Mint Salad
- Genuine Flavour: The taste is a delightful interplay of textures and flavours. The watermelon is bursting with sweetness, which is perfectly contrasted by the salty, creamy crumbles of feta cheese. The fresh mint adds a cool, clean note, while the lime dressing gives it a zesty kick.
- Ready in 20 Minutes: From start to finish, this salad comes together in about 20 minutes, making it an ideal choice when you need a delicious side dish without spending ages in the kitchen.
- Flexible Recipe: You can easily adapt this to your liking. Add some diced cucumber for extra crunch, a handful of rocket for a peppery note, or even some black olives for a deeper savoury flavour. If feta isn’t your favourite, a mild goat’s cheese works well too.
- Great for Summer Gatherings: This is my go-to salad for any summer event. It’s brilliant alongside barbecue classics like our Steak Bites With Garlic Butter Recipe or grilled chicken.
- Family Tested: This recipe always gets compliments at our table. While the little ones sometimes pick around the red onion, they can’t get enough of the feta and watermelon combination.
Ingredients You’ll Need
For this salad, the quality of your main ingredients is paramount. A sweet, ripe watermelon is the star, so take your time picking a good one. For the cheese, I always recommend using a block of Greek feta stored in brine. It has a much creamier texture and a more robust flavour than the pre-crumbled varieties.
- 1.5 kg seedless watermelon, chilled
- 200g block of good-quality feta cheese, in brine
- 1 small red onion
- 30g fresh mint leaves (a large handful)
- For the Dressing:
- 60ml extra virgin olive oil
- Juice of 2 large limes (about 60ml)
- 1 tbsp runny honey (or maple syrup)
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- A pinch of red chilli flakes (optional)
Kira’s Tip: To reduce the sharp bite of the red onion, slice it as thinly as possible and let it soak in a small bowl of ice-cold water for 10 minutes. Drain it well before adding it to the salad. This little step makes a huge difference!
How to Make Watermelon And Mint Salad
The process for this watermelon salad is all about preparation. There’s no cooking involved, just some careful chopping and a gentle toss. The most important part is to assemble everything just before you’re ready to eat to keep it crisp and fresh.
- Prepare the Watermelon: Start with a well-chilled watermelon. Cut it into 2-3 cm cubes. I find this size is perfect for getting a good mix of ingredients in every bite. If you need some guidance, BBC Good Food has a great guide on how to cut a watermelon safely and efficiently. Place the cubes in a large salad bowl.
- Prepare the Onion and Mint: Peel the red onion and slice it as thinly as you possibly can. A mandoline is excellent for this if you have one. If you’re following my tip, soak the slices in cold water now. Pick the mint leaves from the stems. You can leave the smaller leaves whole and gently tear the larger ones in half.
- Make the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lime juice, honey, sea salt, and black pepper. If you like a little bit of heat, add the pinch of red chilli flakes. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and looks slightly creamy.
- Drain the Feta: Remove the block of feta from its brine and pat it gently with a paper towel to remove excess moisture. Crumble it into large chunks over the watermelon in the bowl. I find that crumbling it with my hands gives a much nicer, more rustic texture than cutting it into cubes.
- Assemble the Salad: Drain the red onion slices thoroughly if you soaked them and pat them dry. Add them to the bowl with the watermelon and feta. Scatter the fresh mint leaves over the top.
- Dress and Serve: Just before you’re ready to serve, give the dressing one last shake and pour it over the salad. Use two large spoons to gently toss everything together. Be careful not to over-mix, as you don’t want to break up the feta too much. Serve immediately.
Tips From My Kitchen
- Temperature Control: This salad is at its best when served ice cold. Make sure your watermelon is thoroughly chilled before you start. If you have space, you can even chill your serving bowl for 20 minutes in the fridge.
- The Secret Step: For an extra crisp watermelon salad, I learned that you can salt the watermelon cubes lightly and let them sit in a colander in the sink for 15-20 minutes. This draws out some excess water, concentrating the flavour and improving the texture. Just be sure to rinse them gently and pat them very dry before proceeding with the recipe.
- Make-Ahead: You can prepare the components ahead of time to make assembly faster. Cube the watermelon and store it in an airtight container in the fridge. Slice the onion and keep it in cold water. Mix the dressing and store it in its jar. Keep everything separate and combine just before serving.
- Storage: This salad is best enjoyed on the day it’s made. If you do have leftovers, they can be stored in an airtight container in the fridge for up to 24 hours, but be aware that the watermelon will release more water and the salad will become less crisp.
Equipment You’ll Need
You won’t need any special gadgets for this straightforward recipe, just a few kitchen basics.
- Large salad bowl
- Sharp chef’s knife and cutting board
- Salad servers or large spoons
- Small glass jar with a lid for the dressing
Common Mistakes to Avoid
While this is a simple recipe, a few things can take it from great to not-so-great. Here’s what to watch out for.
- Using a Watery Watermelon: The success of this salad hinges on a good watermelon. Look for one that is heavy for its size, has a deep, hollow sound when tapped, and features a creamy yellow “field spot” where it rested on the ground. An under-ripe or over-ripe, mushy melon won’t work. For more information on the history and cultivation of watermelon, the Wikipedia page is a fascinating read.
- Dressing the Salad Too Early: The salt in the dressing will immediately begin to draw water out of the watermelon, creating a soupy mess at the bottom of your bowl if left to sit for too long. For the best texture, only add the dressing right before you place the bowl on the table.
- Not Chilling the Ingredients: A room-temperature watermelon salad is simply not as refreshing. The contrast between the cold, sweet fruit and the salty cheese is what makes it so delightful on a hot day. Ensure everything is well-chilled before you begin.
What to Serve With Watermelon And Mint Salad
This vibrant salad pairs beautifully with a wide range of summer dishes. Its fresh flavours provide a lovely counterpoint to richer, smokier foods.
- Grilled Fish: The light, zesty profile of the salad is a fantastic match for grilled fish. It works especially well with my Grilled Salmon With Lemon Butter Sauce Recipe.
- Barbecue Meats: Serve it alongside grilled chicken thighs, pork chops, or lamb kebabs. The coolness of the salad cuts through the richness of the meat.
- Drink Pairing: A crisp, dry rosé wine or a chilled Sauvignon Blanc is an excellent choice. For a non-alcoholic option, a sparkling elderflower pressé or a pitcher of homemade lemonade complements the flavours perfectly.
Frequently Asked Questions
Watermelon And Mint Salad
Ingredients
Method
- Prepare the Watermelon: Start with a well-chilled watermelon. Cut it into 2-3 cm cubes. I find this size is perfect for getting a good mix of ingredients in every bite. If you need some guidance, BBC Good Food has a great guide on how to cut a watermelon safely and efficiently. Place the cubes in a large salad bowl.
- Prepare the Onion and Mint: Peel the red onion and slice it as thinly as you possibly can. A mandoline is excellent for this if you have one. If you're following my tip, soak the slices in cold water now. Pick the mint leaves from the stems. You can leave the smaller leaves whole and gently tear the larger ones in half.
- Make the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lime juice, honey, sea salt, and black pepper. If you like a little bit of heat, add the pinch of red chilli flakes. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and looks slightly creamy.
- Drain the Feta: Remove the block of feta from its brine and pat it gently with a paper towel to remove excess moisture. Crumble it into large chunks over the watermelon in the bowl. I find that crumbling it with my hands gives a much nicer, more rustic texture than cutting it into cubes.
- Assemble the Salad: Drain the red onion slices thoroughly if you soaked them and pat them dry. Add them to the bowl with the watermelon and feta. Scatter the fresh mint leaves over the top.
- Dress and Serve: Just before you're ready to serve, give the dressing one last shake and pour it over the salad. Use two large spoons to gently toss everything together. Be careful not to over-mix, as you don't want to break up the feta too much. Serve immediately.
Notes
I really hope you give this beautiful Watermelon and Mint Salad a try on the next sunny day. It’s such a simple way to bring bright, fresh flavours to your table, and it always seems to make people happy. Let me know how you get on in the comments below – I’d love to hear if you added your own unique twist to it! Happy cooking. – Kira
