How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Watermelon, Feta, And Mint Salad Recipe?

You need 7 ingredients. The key ingredients include: 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, plus 4 (2-inch) strips zest, removed with a sharp, 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling, 1/4 cup (10g) roughly chopped fresh mint leaves, and more.

Is Watermelon, Feta, And Mint Salad Recipe suitable as salads?

Yes, Watermelon, Feta, And Mint Salad Recipe falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Watermelon, Feta, And Mint Salad Recipe?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Watermelon, Feta, And Mint Salad Recipe Recipe

Name: Watermelon, Feta, And Mint Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, plus 4 (2-inch) strips zest, removed with a sharp; 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling; 1/4 cup (10g) roughly chopped fresh mint leaves; Up to 4 ounces (1 quart) arugula leaves (optional; see note); Kosher salt and freshly ground black pepper; 4 ounces (110g) feta cheese (see note)

Watermelon, Feta, And Mint Salad Recipe – a delicious recipe with seedless watermelon, lemon, extra-virgin olive oil, mint leaves, arugula, Kosher salt. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

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, plus 4 (2-inch) strips zest, removed with a sharp
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
1/4 cup (10g) roughly chopped fresh mint leaves
Up to 4 ounces (1 quart) arugula leaves (optional; see note)
Kosher salt and freshly ground black pepper
4 ounces (110g) feta cheese (see note)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
215 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Broccoli Salad
Layered Overnight Salad
Ambrosia Waldorf Salad
Sauerkraut Salad

Watermelon, Feta, And Mint Salad Recipe

How did you like this recipe?

Frequently Asked Questions