Watermelon and Mint Salad

Watermelon and Mint Salad

Juicy watermelon meets cool mint and tangy lime for a refreshing summer side.

Total 15 min Makes 4 servings Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Chilled watermelon cubes are tossed with fresh mint, lime juice, and a touch of feta for a sweet-salty balance. It's a quick no-cook dish that works well at barbecues, picnics, or as a light finish to a spicy meal.

Ingredients

  • 6 cups watermelon, cubed and seeded
  • 1/4 cup fresh mint leaves, thinly sliced
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon honey
  • 1/3 cup feta cheese, crumbled
  • 1/4 teaspoon flaky sea salt
  • 1 lime, zested

Method

  1. Cut the watermelon into 1-inch cubes, removing any seeds, and place in a large bowl.

  2. In a small bowl, whisk together the lime juice and honey until the honey dissolves.

  3. Pour the lime-honey mixture over the watermelon and gently toss to coat.

  4. Add the sliced mint, crumbled feta, and lime zest, then toss gently to combine.

  5. Sprinkle with flaky sea salt and chill in the refrigerator for 10 minutes before serving.

Rate this recipe

★ 3.8 (1)

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    Watermelon and Mint Salad

    Chilled watermelon cubes are tossed with fresh mint, lime juice, and a touch of feta for a sweet-salty balance. It's a quick no-cook dish that works well at barbecues, picnics, or as a light finish to a spicy meal.

    15 min 4 servings 110 cal

    Ingredients

    • 6 cups watermelon, cubed and seeded
    • 1/4 cup fresh mint leaves, thinly sliced
    • 2 tablespoons lime juice, freshly squeezed
    • 1 tablespoon honey
    • 1/3 cup feta cheese, crumbled
    • 1/4 teaspoon flaky sea salt
    • 1 lime, zested

    Method

    1. 1

      Cut the watermelon into 1-inch cubes, removing any seeds, and place in a large bowl.

    2. 2

      In a small bowl, whisk together the lime juice and honey until the honey dissolves.

    3. 3

      Pour the lime-honey mixture over the watermelon and gently toss to coat.

    4. 4

      Add the sliced mint, crumbled feta, and lime zest, then toss gently to combine.

    5. 5

      Sprinkle with flaky sea salt and chill in the refrigerator for 10 minutes before serving.