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Watermelon Feta Mint Salad

Name: Watermelon Feta Mint Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3½ cup cubed watermelon; 1 cup cubed cucumber; ½ cup vegan feta; ¼ cup sliced mint leaves; ¼ cup chopped red onion; 2 - 4 tablespoons chopped jalapeno pepper (, seeds removed (adjust for preferred spice or remove for no spice)); 1 - 2 cups arugula (optional); 4 - 5 teaspoons lime juice; 1 tablespoon olive oil (, or broth if oil free); 1 teaspoon maple syrup; ¼ teaspoon salt (, omit for less salt since feta has salt); Pinch chipotle powder (, optional for more spice)

By Sophia DeSantis, Reviewed by Anjali Shah on April 14, 2025

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This refreshing watermelon feta mint salad is my favorite summer side dish! It’s juicy, salty, crisp, and slightly spicy, with just the right balance of sweet and tangy. It’s ready in minutes, easy to customize, and always a hit at barbecues, picnics, and summer potlucks.

A bowl of watermelon feta mint salad next to a glass bowl of it and slices of onion, jalapeno and lime.

I first made this for a backyard dinner with friends and was surprised how quickly it disappeared! The combo of cold watermelon, creamy vegan feta, crisp cucumber, and fresh mint tastes like summer in a bowl. Now I make it every year once watermelon season starts, and it’s always one of the first things to go.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥗 More Healthy Salad Recipes!

📋 Recipe Card

This is a healthy summer dish for all occasions. Easy to make, with a dairy free option, this will be your go to recipe!

👩🏽‍🍳 Why I Love This Recipe

There’s nothing better on a hot day than a cold, crunchy, super hydrating salad. I love how this recipe checks all the boxes – it’s bright and refreshing but also has depth from the red onion, arugula, and jalapeño. The maple lime dressing pulls everything together with a little tang and just the right amount of sweetness.

As a nutritionist and mom, I love that this salad is naturally packed with fiber, and full of vitamins and nutrients. Plus my kids actually enjoy eating it! It’s a fun way to get more fruit and veggies in without any complaints.

The best part? It takes just 15 minutes to throw together. I’ll often prep the ingredients earlier in the day and toss everything together right before serving. It’s perfect as a side or even a light lunch when I want something satisfying but not too heavy. And since it’s naturally gluten-free and easily made dairy-free, it works for just about everyone!

🥘 Ingredients

This salad has such a great balance of different tastes and textures, and really only needs a few simple ingredients to create that depth of flavor. Here’s what I used to make it:

Watermelon: I use fresh, seedless watermelon cut into cubes. Cold watermelon works best here, and tends to hold up better in the salad than room temperature watermelon (which I find releases its juices too quickly into the salad!)

Cucumber: Adds crunch and keeps the salad light. I like using English cucumber for its thin skin and mild flavor.

Vegan Feta Cheese: My favorite for this is Violife or homemade vegan feta. If you’re not dairy-free, traditional feta works too.

Fresh Mint Leaves: Watermelon and mint is always a winning combo in my mind! The mint really adds a burst of freshness that pairs perfectly with the rest of the ingredients, but if you don’t have mint, fresh basil will also work.

Red Onion: Thinly sliced for a touch of sharpness. If raw onion is too strong for you, soak the slices in cold water for 10 minutes before adding.

Arugula (optional): While this is optional, I love tossing in a handful for a peppery bite and extra greens. I recommend adding it just before serving so it doesn’t wilt.

Jalapeño Pepper (optional): Adds a spicy kick! Use more or less to adjust the heat, or skip it entirely for a kid-friendly version.

The Dressing: I used a combination of olive oil, fresh lime juice, maple syrup, and salt for a combination of richness and acidity that I think pairs really nicely with the watermelon and other ingredients. You can also add a touch of chipotle powder for a smoky, spicier depth – great if you like a little heat!

🔪 How To Make

This recipe for watermelon salad with feta is simple to make in no time! Once you’ve prepped the ingredients, it literally comes together in two steps! Here’s how I made it:

Prep: I start by cutting the watermelon, cucumber, red onion, jalapeño, and vegan feta into bite-sized pieces. If I’m using arugula, I give it a quick rinse and dry it well. Then I add all of the ingredients to a salad bowl and toss well.

A glass bowl with watermelon, feta, cucumber, arugula and mint.

Dress & Serve: In a small bowl, I whisk together the lime juice, olive oil, maple syrup, and chipotle powder if using. I give it a quick taste and adjust the sweetener or seasoning as needed. I gently toss the salad ingredients with the dressing. If I’m serving it immediately, I add the arugula last to keep it crisp.

A fork getting a bite of watermelon feta mint salad from a grey bowl.

💭 Expert Tips

My #1 Secret Tip for this recipe is to keep your ingredients cold until you’re ready to assemble and serve. This is because both watermelon and cucumber tend to release some of their juices as they sit out at room temperature, and you don’t want your salad to be too watery or soggy before you serve it!

I like to chill the watermelon, cucumber, and other ingredients before assembling so the salad is extra refreshing.

Other Tips To Keep In Mind:

Use A Sharp Knife: A sharp knife makes it easier to cut through the watermelon and cucumber without crushing them.
Adjust The Heat Level: Jalapeño can be spicy! You can remove the seeds and ribs for less heat, or omit it entirely if you’re serving kids or don’t want any spice.
Note On The Dressing: If you like lots of dressing on your salads, double the recipe. The current amount is just enough to coat for flavor.
Tips For Cutting Watermelon: Here are the steps I use to cut a watermelon quickly and perfectly every time. First, I use a sharp knife to cut off both ends of the melon. then, I set the watermelon on a cutting board with one flat (cut) side down. I place the knife where the white rind meets the pink flesh and slide the knife down the length of the melon, staying as close to the rind as possible. And finally I just repeat these steps until all of the rind is gone.

📖 Variations

I really love this salad as is, because the combination of ingredients is just so perfect, but you can make some additions and changes if you like! Here are a few easy ways to switch things up:

No Cheese: The salad is still delicious without any cheese. You can also try crumbled vegan ricotta or a small scoop of hummus on the side for creaminess.

Add Grains: To make it more of a main dish, toss in a cup of cooked quinoa or couscous. It soaks up the dressing and adds protein and fiber.

Add Protein: You can easily turn this salad into more of a meal by adding some plant based protein. I like chickpeas, white beans or cannelini beans, cooked beluga lentils, or grilled halloumi (if you’re not vegan!)

🍽 Serving Suggestions

This watermelon feta mint salad is the ultimate warm-weather side dish. I love serving it at summer cookouts or packing it for a picnic with other vegan picnic recipes.

It pairs perfectly with grilled mains like my vegan BBQ pulled pork sandwiches or high protein veggie burgers, and it’s just as good next to chilled dishes like my vegan orzo salad or healthy potato salad.

You can also serve it with a slice of vegan focaccia and some sparkling water for a light summer lunch!

🧊 Storage Directions

This salad is best served within an hour of mixing, but you can definitely prep ahead to save time.

Prep Ahead: Chop the watermelon, cucumber, onion, and jalapeño and store them in airtight containers in the fridge. Whisk the dressing and refrigerate it separately. Store each component separately (they will keep for 1-2 days) and mix just before serving.

Refrigeration: Leftover salad can be stored in an airtight container in the fridge for up to 3–4 days. Just keep in mind that it will get more watery the longer it sits. I like to drain off any excess liquid before eating.

Freezing: I don’t recommend freezing this recipe.

❓Recipe FAQs

Can I make this ahead of time?

Yes you can, although it’s best to serve within an hour of mixing. Instead, prepare all of the ingredients and dressing in advance, store separately, then mix just before serving for best results.

What if my watermelon releases too much juice?

This is totally normal. I just drain off any extra liquid before serving, or use a slotted spoon when scooping the salad into bowls.

🥗 More Healthy Salad Recipes!

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