The Watermelon Feta Mint Salad That Makes You Feel Like a Rebel

Why I Keep Coming Back to It

It’s sitting in my fridge, all bright pink and green flecks, and I keep snagging bits of it at odd moments. No fancy ingredients—just watermelon, crumbled feta, fresh mint. But that salty, tangy feta with the juicy crunch of watermelon? It’s like a slap in the face of all the usual salads I keep making. Like, why do I need a dressing when the ingredients are already so loud and clear?

This salad’s my go-to right now because it’s spicy-hot outside, but I want something crisp and a little rebellious. Nothing complicated. Just the kind of thing that feels like you’re cheating without really cheating. I’ve made it more times than I care to admit, and every time it reminds me to stop overthinking my food. It’s just watermelon, feta, mint—and the moment I bite into it, I think, ‘This is how summer should taste.’

Watermelon and Feta Salad

This salad features fresh watermelon cubes combined with crumbled feta cheese and chopped mint leaves. It requires minimal preparation, with the ingredients mixed together to create a crisp, juicy, and tangy dish that highlights contrasting textures and flavors. The final appearance is vibrant and colorful, with bright pink watermelon, white feta, and green mint leaves.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Global

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon cubes seedless, cut into bite-sized pieces
• 1/2 cup crumbled feta cheese preferably feta, crumbled by hand
• 1/4 cup fresh mint leaves roughly chopped

Equipment

• Chef's knife
• Cutting board
• Large mixing bowl
• Spoon or salad tongs

Method

 

1. Use a chef's knife and cutting board to chop fresh mint leaves into small, even pieces.
2. Place watermelon cubes into a large mixing bowl, ensuring they are evenly distributed and free of excess moisture.
3. Add crumbled feta cheese to the watermelon in the bowl, stirring gently to combine without breaking the cubes.
4. Sprinkle the chopped mint leaves over the mixture, then fold everything together using a spoon or salad tongs until evenly combined.
5. Once combined, transfer the salad to a serving dish or bowl, and garnish with additional mint leaves if desired.

And honestly, I don’t think I’m done messing with this combo. There’s something about that salty punch that makes everything else fade away for a minute. Plus, it’s the kind of thing that might make you feel a little bit like a rebel, even if it’s just smudging feta on your phone instead of keeping this secret in my journal.