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Watermelon and Mint Feta Salad

Step Into Spring with Serenity’s Watermelon and Mint Feta Salad!

Serves 4 to 6 servings


  • 3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds/1kg chunks after rind is discarded)

  • 1 tablespoon (15ml) juice from 1 lemon

  • 1/4 cup (10g) roughly chopped fresh mint leaves

  • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling

  • Up to 4 ounces (1 quart) arugula leaves (optional)

  • Kosher salt and freshly ground black pepper

  • 4 ounces (110g) feta cheese (look for true Greek or Bulgarian sheep's-milk feta)


  1. Place watermelon chunks in a large bowl. Add lemon juice to bowl with watermelon. Add mint, oil, and arugula (if using) and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper. (The cheese will add saltiness, so go light on the salt at this stage.)

  2. Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon juice. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.

So Easy, So Beautiful, and Oh So Enjoyable!!


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