Watermelon, Feta, and Mint Salad with Lime


When I serve any version of this simple salad, there are never leftovers; even children devour it. I grow a few watermelon plants every year and prefer the small, seedless red and yellow varieties. Here, the tangy feta, lime juice, and fresh mint elevate the flavor of the lush fruit.


  • 1 seedless watermelon, 2–4 lb (1–2 kg)
  • ¼ cup ( oz/10 g) chopped fresh mint, plus small leaves for garnish
  • Juice of 4 limes (about ½ cup/4 fl oz/125 ml)
  • ¼ lb (125 g) feta cheese, crumbled
  • Lime zest for garnish


Halve the watermelon, then cut each half into 2–3 wedges. Cut the flesh away from the rind, then cut the flesh into wedges, slices, or 1-inch (2.5-cm) cubes. Put the watermelon in a bowl, sprinkle with the chopped mint, and pour the lime juice over. Turn several times to coat the melon evenly with the lime juice. Add half of the cheese and turn again.

Transfer to a serving platter, individual salad plates, or bowls. Garnish with the remaining feta, the mint leaves, and the lime zest and serve at once.