Watermelon With Fresh Mint Recipe

Prepare the watermelon

Rinse the watermelon under cool running water and pat dry. Place on a stable cutting board. Cut off both ends to create flat surfaces. Standing the watermelon on one flat end, slice away the rind in vertical strips following the curve of the fruit until all pink flesh is exposed. Cut the watermelon into 1-inch thick rounds, then cut each round into 1-inch cubes. Transfer the cubes to a large mixing bowl. You should have roughly 1.2–1.5 kg of cubed watermelon depending on initial size.

Prepare the mint

Wash the fresh mint leaves and shake off excess water or pat dry. Stack several leaves, roll them lengthwise (chiffonade) and slice thinly, or roughly chop if you prefer larger pieces. Reserve about two small sprigs for garnish.

Make the dressing

In a small bowl or measuring cup combine fresh lime juice, extra-virgin olive oil, and honey or agave. Whisk until the honey dissolves and the dressing is slightly emulsified.

Season and toss

Sprinkle the sea salt and freshly ground black pepper evenly over the cubed watermelon in the large bowl. Pour the dressing over the watermelon. Add the chopped mint leaves and gently toss once or twice with a large spoon or salad tongs to coat the fruit without breaking the cubes.

Add optional feta and rest

If using feta, sprinkle the crumbled feta over the salad and fold gently to combine. Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld, or chill for up to 30 minutes if you prefer it colder.

Plate and garnish

Transfer the watermelon and mint mixture to a serving bowl or individual plates. Drizzle any accumulated dressing from the mixing bowl over the top. Garnish with the reserved mint sprigs. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed, then serve immediately.