Diane's Food Blog

Watermelon is the quintessential summertime treat. This salad combines the sweetness of summer watermelon with the brininess of feta cheese and olives. Adding mint to the mix not only uses up the mint that overtakes our gardens this time of year, but adds a little extra kick of cool and sweet. Feel free to adjust the amount of any of the ingredients to tailor this salad to your taste: — add even more of what you really love!

Watermelon, Feta, Olive and Mint Salad
8 cups cubed watermelon (approx. one 5-pound watermelon)
½ red onion, thinly sliced
½ cup chopped fresh mint
1 cup pitted Kalamata olives, chopped
2 jalapeno peppers, minced (optional)
½ cup freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
Pinch each of salt and pepper
1½ cups crumbled feta cheese
Fresh mint leaves for garnish (optional)

Cut the watermelon into ½-inch cubes. Add the sliced red onion, mint, olives and jalapenos; toss to combine and refrigerate until ready to serve.

In a small tightly-lidded jar, combine the lime juice, olive oil and salt and pepper. Set aside.

Just before serving, drain any accumulated water in the bowl of watermelon, then add the feta cheese. Shake the jar of lime dressing until completely blended and pour over the watermelon.

Stir gently to combine; garnish with fresh mint and serve immediately.

Step by Step Details
Cut the watermelon into ½-inch cubes. Click here for a great way to cube the melon without all the mess!

Add the sliced red onion, mint, olives and jalapenos.

Toss to combine. Keep refrigerated until ready to serve.

In a small tightly-lidded jar, combine the lime juice, olive oil and salt and pepper. Set aside.

Just before serving, drain any accumulated water in the bowl of watermelon, then add the feta cheese. Shake the jar of lime dressing until completely blended and pour over the watermelon.

Stir gently to combine; garnish with fresh mint and serve immediately.

Note: I loved this salad even before I added the olives. While you can leave the olives out and it’s still a great salad, I strongly suggest keeping them in — even if you don’t like olives. Trust me!

I created this salad as a food pairing for Bolla Prosecco, which offers up flavors of other summer fruits with a mild acidity that nicely balances the salad’s sweet and salty essence. Try it!