Greek Watermelon and Feta Salad with Fresh Mint and Lime

How to Make It

1. 1

   Prepare the Watermelon

   Remove the rind from 800g of seedless watermelon and cut the flesh into generous 3cm cubes or rustic triangles. Pat lightly with a paper towel to remove excess surface moisture so the dressing adheres well. Arrange on a wide, shallow serving platter.

   Tip: Chilling the watermelon in the refrigerator for 30 minutes before cutting intensifies its refreshing quality and makes it firmer to handle.
2. 2

   Prep the Vegetables

   Thinly slice 40g of red onion and soak in a small bowl of cold water for 10 minutes, then drain and pat dry — this removes harsh bite while preserving flavour and colour. Halve 150g of cucumber lengthwise, scoop out seeds with a teaspoon, and slice into half-moon pieces approximately 5mm thick.

   Tip: Removing cucumber seeds reduces excess water release, keeping the salad crisp and not watery.
3. 3

   Make the Lime Dressing

   In a small bowl, whisk together 30ml of fresh lime juice, 1 tsp of lime zest, and 15ml of extra virgin olive oil until lightly emulsified. Season with freshly cracked black pepper. Taste before adding any salt, as the feta will contribute significant saltiness to the finished dish.

   Tip: Greek olive oil adds authentic fruity depth — look for PDO-certified cold-pressed varieties for the best flavour.
4. 4

   Assemble the Salad

   Scatter the drained red onion and cucumber slices over the watermelon on the platter. Crumble or place 100g of Greek feta cheese evenly across the top. Drizzle the lime dressing gently over the entire salad. Finish with freshly torn mint leaves distributed throughout.

   Tip: For a more elegant presentation, use a vegetable peeler to create thin feta shavings rather than crumbling — this gives better coverage and visual appeal.
5. 5

   Garnish and Serve

   Add a few whole mint sprigs as garnish and an optional pinch of flaky sea salt only if needed after tasting. Serve immediately on a chilled platter for the best texture and temperature contrast. This salad does not store well once dressed — assemble just before serving.

   Tip: If preparing ahead, keep watermelon, cucumber, and dressing separate, refrigerated. Combine and add feta and mint only at the moment of serving to prevent sogginess.