A thoroughly refreshing summer salad with sweet watermelon and creamy goat cheese in lemon herb dressing.
This watermelon salad with mint and feta cheese is a refreshing treat on a hot summer day.
Sweet juicy chunks of watermelon are mixed with cubes of tangy creamy feta cheese, tossed together in a thoroughly mouth-watering lemon and herb dressing.
The flavours and textures complement each other beautifully creating a delicious summer salad which is sweet and savoury, creamy and slightly acidic.
Serve this watermelon salad with fresh crusty bread for a quick and easy lunch or alongside a variety of grilled meats and vegetables.
Planning a cookout? Try this classic potato salad, or our hot rub for chicken.
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How to pick a good watermelon
Watermelon season is well under way and there are plenty of delicious ripe, sweet and juicy ones to choose from.
However, towards the end of the season it may be a little harder to find one that is ripe.
Choose a watermelon that is heavy, this means it is juicy and ripe. It should have an undamaged smooth skin, and a yellow field spot or patch on its skin where it rested and ripened in the sun.
Goat cheese
Select your favourite crumbly goat cheese (or chèvre) for this salad.
If using Greek feta select one with the D.O.P certification of authenticity.
The classic variety of feta made with sheep’s milk has a wonderful sharp flavour which contrasts well with the sweet watermelon in this salad, while those made from a mixture of sheep and goat’s milk are milder but work well too.
Try and find a slab that is packed in brine as it keeps the feta fresh and preserves the flavour.
The brine has wonderful flavour so don’t discard it, and use it for dressings and marinades. You could add a tablespoon to the dressing for a deeper flavour.
I don’t recommend feta made from cow’s milk as it is a little sour with a slight aftertaste and doesn’t have great texture.
Ingredient notes
- Use good quality fresh ingredients.
- Choose a sweet watermelon. Find one that is heavy with an undamaged smooth skin and a yellow field spot.
- Select a good goat cheese or a D.O.P Greek feta. Feta is a white cheese which is creamy and tangy, with a wonderful aroma. It is delicious crumbled into a salad.
- Check out my article on how to select a good olive oil.
- Optional – Kalamata olives to garnish the salad, I love M&S garlic stuffed Kalamata olives marinated in herbs.
Helpful tips
- This salad is best served within an hour after preparing, however the dressing can be prepared in advance.
- Muddle the mint and lime (see instructions in the recipe card below), to make a refreshing dressing for this watermelon feta salad.
- To make the dressing ahead – prepare the dressing and transfer to a glass jar with a lid and keep in the fridge for up to 3 days. Remove from the fridge and shake well to mix before using.
- Cut the watermelon into bite-size cubes, removing as many seeds as you can without cutting the pieces too small.
- To avoid the cheese melting into the dressing, mix the watermelon and salad leaves in a large bowl with the dressing, then crumble goats cheese/feta over the top.
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Are you making this watermelon and feta cheese salad? I'd love to hear how it went, please do let me know in the comments below and don't forget to give it a star rating!
Recipe
Watermelon And Feta Salad
Ingredients
The dressing
- mint leaves 3 medium
- lime zest 1 teaspoon
- garlic - smashed then chopped small 1 small clove
- fresh thyme - optional ¼ teaspoon
- olive oil 3 tablespoons
- white wine vinegar 2 tablespoons
- lime juice 1 tablespoon
- brine from the feta - optional (see notes) 1 tablespoon
- salt - adjust to taste ¼ teaspoon
- freshly ground black pepper ¼ teaspoon
For the salad
- watermelon cubes - 1½ lbs 700 grams
- mint leaves - ⅓ cup, torn 10 grams
- salad leaves - 2 oz 60 grams
- feta cheese - 3½ oz 100 grams
- Kalamata olives - optional 10-15
Instructions
Dressing
- Muddle 3 medium mint leaves and 1 teaspoon lime zest by placing the leaves and zest at the bottom of a metal bowl and using a cocktail muddler or wooden pestle, gently grind 2-3 times to release the oils.
- Add 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 small clove garlic, ¼ teaspoon fresh thyme, 1 tablespoon lime juice, 1 tablespoon brine from the feta (see notes), ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper and whisk to form an emulsion.
Salad
- Toss 700 grams watermelon cubes, 10 grams mint leaves, 60 grams salad leaves and dressing together in a large mixing bowl. Transfer to a serving dish and crumble 100 grams feta cheese over the top. Taste for seasoning adding more salt or pepper as required. Garnish with 10-15 Kalamata olives (optional).
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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