Watermelon, Feta & Mint Salad Recipe
Lime marinated watermelon, cucumber, feta cheese, mint, balsamic drizzle and sesame seeds
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Ingredients
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Salad
Marinade & Dressing
Method
Salad
- 1
Prepare watermelon
Cut the watermelon into 1-inch cubes (about 4 cups). Place cubes in a large bowl and remove any excess juice so the salad won't become watery—drain off and reserve juice if desired.
- 2
- 3
Add feta and mint
Crumble feta cheese to measure 1 cup and add to the bowl. Stack mint leaves, roll tightly, slice into thin ribbons (chiffonade) or roughly chop to measure 1 cup and add to the bowl.
Marinade & Dressing
- 4
Make lime marinade
In a small bowl or jar whisk together 2 tablespoons fresh lime juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon honey (or agave), 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper until honey dissolves and salt is mostly combined.
- 5
Marinate watermelon briefly
Pour about two-thirds of the lime marinade over the watermelon and cucumber mixture and gently toss to coat. Let sit for 5–10 minutes so the lime lightly penetrates the fruit and cucumber (do not marinate longer than 20 minutes to avoid sogginess). Reserve remaining marinade for serving.
- 6
Dress and finish
Gently toss the salad once more to incorporate the feta and mint with the marinated fruit. Drizzle the reserved marinade evenly over the salad, then use a small spoon to artistically drizzle 2 tablespoons balsamic glaze across the top. Sprinkle 1 teaspoon toasted sesame seeds over the salad for a nutty crunch.
- 7
Serve
Transfer to a serving platter or bowl. Taste and adjust seasoning with a pinch more salt, a squeeze of lime, or additional balsamic glaze if desired. Serve immediately at room temperature or chilled up to 30 minutes. Leftovers: keep dressing separate if storing longer to maintain texture.