Description
This 3-ingredient watermelon feta salad is a budget-friendly Labor Day side that feeds a crowd. Sweet, salty, and ready in 10 minutes flat.
Ingredients
Scale
- 4–5 cups cubed seedless watermelon
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh mint leaves
- 1–2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice (optional)
- Pinch of black pepper
Instructions
- Slice off the top and bottom of the watermelon so it sits flat, then slice off the rind. Cut the watermelon into 1-inch cubes and transfer to a large mixing bowl.
- Sprinkle the crumbled feta and chopped mint over the watermelon without mixing yet.
- Drizzle the olive oil and lemon juice over the ingredients and sprinkle with black pepper.
- Gently toss the salad with a large spoon or hands to coat the watermelon and distribute the feta, being careful not to crush the fruit.
- Chill in the fridge for 15-20 minutes before serving for best flavor, or serve immediately.
Notes
Do not salt the watermelon directly as feta is already salty. For a fancy touch, use a melon baller. Add toasted pine nuts or walnuts for crunch. Keep chilled until serving to prevent sogginess. Do not freeze as watermelon becomes mushy when thawed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 12
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 1
- Protein: 4
Keywords: watermelon feta salad, budget friendly recipes, labor day side dishes, summer salads, 3 ingredient recipes, gluten free side dish, dairy free option, vegan salad