Return to Content

Watermelon Salad with Mint & Feta

Watermelon Salad with Mint & Feta
6 votes, 3.67 avg. rating (74% score)
Print Friendly

Total Time: 20 minutes

Hands On Time: 20 minutes

Yield: 8 servings

When we made this watermelon salad for a friend, he gave it a lovely compliment: “This tastes,” he said, “like a summer garden smells.” It’s refreshing, sweet, salty, herbal, and tangy—a great antidote to a hot summer day.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Watermelon Salad with Mint
Photo/Art by Keller + Keller


  • 6–7 cups cubed watermelon (1-inch chunks, from an 8- to 9-pound melon)
  • 1 seedless (English) cucumber, peeled or unpeeled, cut into 1/2-inch pieces
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon kosher or sea salt
  • 1/4 cup freshly squeezed lime juice
  • 1/4 teaspoon cayenne pepper (optional)
  • 5 ounces fresh feta cheese, crumbled


In a large bowl, gently toss the watermelon with the cucumber, mint, basil, and salt. Sprinkle with lime juice and cayenne, if you’re using it, and toss again. Just before serving, top with feta.
Updated Monday, June 2nd, 2014

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111