I recently realized salads are emotional, like they carry some secret message about what you need that day. Watermelon, feta, mint — these aren’t just ingredients. They’re a snapshot of summer in late September, when the nights get cooler but I still want that loud burst of juicy, slightly salty, minty flavor on my tongue.
Making this salad is like a wild brain break. The crisp watermelon chunks bleed just a tiny bit of their red juice onto feta crumbles. The mint? Smells like the backyard on a breezy afternoon, kind of wild but undeniably fresh. Every bite feels like a small rebellion against fall’s approach. It’s perfect when you’re not sure what you want but you know it shouldn’t be heavy or complicated. Just sometimes, salad unlocks something weirdly poetic—like the reminder that even a simple mix of stuff can feel surprising and perfectly right.
Watermelon, Feta, and Mint Salad
Ingredients
Equipment
Method
- Use a chef's knife and cutting board to chop the fresh mint leaves into coarse pieces.¼ cup fresh mint leaves
- In a large mixing bowl, add the chilled watermelon cubes and sprinkle the crumbled feta cheese over them.4 cups watermelon cubes, ½ cup feta cheese
- Gently toss to combine, allowing some of the watermelon juice to mix with the feta and distribute the mint evenly.4 cups watermelon cubes, ½ cup feta cheese, ¼ cup fresh mint leaves
- If desired, drizzle with olive oil using a spoon or small ladle, then season with salt and pepper to taste. Toss lightly again to incorporate seasonings.to taste salt and pepper
- Serve immediately in individual bowls or on a platter, garnished with additional mint leaves if desired, displaying vibrant red, white, and green colors.
There’s no need to overthink it. Just cut, sprinkle, toss, and see how it makes you feel — like a tiny secret you carry around all day. Maybe even eat it straight from the bowl, no shame. Summer doesn’t have to end just yet.