Watermelon Feta Salad with Mint (Only 6-Ingredients)

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

This Watermelon Feta Salad with Mint is easy to make, and all you need is a big bowl, a green ripe watermelon, fresh mint, and a few pantry items.

This recipe costs about $5.70 to make four servings. That works out to be about $1.43 per serving.  

For another easy and refreshing salad, try this Caprese Salad with Spinach.

Watermelon is perfectly sweet and juicy. But, when combined with crumbly salty feta cheese, it takes something like a traditional summer salad to another experience.

This salad is a refreshing twist on a summertime favorite, watermelon! It is a fantastic side dish for a BBQ, potluck, or family get-together. The sweetness of the watermelon paired with the saltiness of the feta cheese is the perfect combination.

Ingredients and Cost

• 3 cups of seedless watermelon – $3.28
• ⅓ cup dry greek feta cheese – $1.70
• 1 tbsp freshly chopped mint – $0.14
• 1 tbsp olive oil – $0.14
• 2 tbsp lemon juice – $0.14
• 1 tbsp pomegranate molasses – $0.30

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Instructions

1. First, place the watermelon in a bowl and set it aside.
2. Next, mix the olive oil, pomegranate molasses, lemon juice, mint, and salt. Whisk together.
3. Then drizzle the dressing over the watermelon and gently toss. 
4. Finally, sprinkle in the feta cheese and additional pieces of mint. Serve and enjoy!

Ingredient Variations

Seedless Watermelon- the juicy fruit that will add sweetness and crispness. It’s the star of the show. Make sure to use freshly-cut watermelon and none of that pre-packaged sliced watermelon. That’s a no-no…

Feta Cheese– will add saltiness and texture. There are a few “feta kinds of cheese” in the market. You want to use a dried and salted greek-style cheese. Bulgarian soft cheese will not be suitable for this recipe. In place of feta, you can use cotija cheese.

Mint– is going to add bright notes and freshness to the salad. I mean, it is the only green in it! There are so many different varieties of fresh mint, and pretty much any will do. Please only use fresh mint and not dried mint.

Lemon-I add lemon to everything to brighten the flavors! If you don’t have a lemon on hand then you can use a lime.

Pomegranate Molasses- it’s tangy, sweet, and unique. You can use aged balsamic if you are unable to find pomegranate molasses at your local market.

Olive Oil- this common pantry ingredient will give the salad a bite and add a velvet-like texture to the salad. Make sure to use a good quality extra virgin olive oil.

Storage Tips

SERVE: You can keep this salad at room temperature for about two hours before it needs to be covered and refrigerated.

STORE: Cover and keep in the refrigerator for 1-2 days. Drain off any accumulated juices, and then toss and serve.

FREEZE: This salad does not freeze and thaw well so I do not recommend freezing it.

More Salads

• Brussel Sprout Salad
• Fall Spinach Salad
• Picnic Gluten-free Pasta Salad with Artichoke
• Quinoa Kisir Salad
• Spicy Buckwheat Salad with Roasted Corn
• Turkish Kisir Salad
• Dandelion Salad with Avocado Caesar Dressing