This Watermelon, Feta and Mint Salad is refreshing, super easy to make, and healthy – the perfect summer side dish for all of your cookouts this season! (gluten-free, vegetarian)
Summertime always reminds me of eating my weight in juicy, sweet watermelon at our family lake house as a kid. There is nothing more refreshing on a hot day than biting in to a fresh slice of watermelon while the juice drips down your chin! Watermelon is still one of my very favorite fruits, so I’m so excited that it’s back in season again.
This recipe for Watermelon, Feta and Mint Salad is a more grown-up version of my favorite childhood food. The savory feta and fresh mint marry with the sweet watermelon to produce a delicious flavor combination that is so simple yet tastes amazing all together. A drizzle of olive oil and freshly cracked salt and pepper add the finishing touches on a truly spectacular summer side dish.
The best part is, it only takes a few minutes to throw together, so it’s perfect for taking to any party this summer!
I first shared this Watermelon, Feta and Mint Salad about a year ago when I started Lively Table, but between then and now, it somehow got lost when I changed the way I format my recipes, so I’m sharing it with you again, just in time for summer melon season!
I know you and your family will love this super easy Watermelon, Feta and Mint Salad! The entire dish has less than 300 calories, so if you want to eat the whole thing, go right ahead… that’s the wonderful thing about watermelon. It’s got so much water and healthy fiber that it’s filling without setting you back too much calorie-wise. (That’s also what makes fruit such a great summer dessert!)
A refreshing and healthy summer watermelon salad featuring juicy watermelon, savory feta, and fresh mint.
- 3 cups seedless watermelon, cubed
- 1/2 cup low-fat feta cheese, crumbled
- 10 mint leaves, chopped
- Black pepper and sea salt to taste
- Olive oil
- In a large bowl, lightly toss watermelon with feta and mint. Transfer to serving platter and drizzle lightly with olive oil. Sprinkle with freshly cracked black pepper and coarse sea salt to taste.