Watermelon Mint Salad

A beautiful feta and watermelon salad served with a zesty lime dressing.

Updated Nov 09, 2025, Published Aug 14, 2024

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This Watermelon Mint Salad with pomegranate and feta is a classic side dish for hot summer days. It features a beautiful geometric pattern and a colorful mix of sweet and savory.

A plate with a geometric Watermelon Mint Salad, featuring alternating triangular pieces of watermelon and feta, garnished with mint, red onion slices, pomegranate seeds, and a citrus dressing.

To make the salad, cut watermelon and feta into squares, then slice them diagonally and arrange them on a platter. Drizzle with a zesty lime and honey dressing for irresistible flavor!

A plate of Watermelon Mint Salad features watermelon and feta triangles arranged in a geometric pattern, garnished with mint, pomegranate seeds, red onion slices, and a drizzle of olive oil lime dressing.

Serve the salad as a refreshing lunch, side dish, or starter. It’s easy to prepare and makes an impressive centerpiece at any gathering.

Recipe Tip

Make individual servings by dividing the dish into quarters and using smaller plates.

Watermelon Mint Salad Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Watermelon: Choose a melon with a large yellow field spot that’s heavy for its size, and sounds hollow when you tap it.
Feta: I like to use a block of feta for the best taste.
Fresh mint: For a pop of flavor and color.
Pomegranate: Adds sweetness and crunch.
Red onion: You only need half a small onion. I like to keep the slices connected, but you can chop the red onion finely, too.
Dressing: Extra virgin olive oil, honey, lime juice, sea salt, and pepper.

A halved watermelon, feta, fresh mint, sea salt, pepper, olive oil, honey, lime, red onion, and pomegranate seeds are displayed on a gray surface with labels.

How to Make Watermelon Mint Salad

Prepare the watermelon and feta: Cut out the squares with the cutter. Slice the cutouts diagonally and arrange them on a platter.
Top the platter with red onion, pomegranate arils, and fresh mint.
Prepare the dressing: Mix olive oil, lime juice, honey, sea salt, and pepper. Spoon the dressing on top of the salad.
Season the watermelon and feta.

A hand places a triangle of feta cheese and watermelon onto a plate. The pieces are arranged in a geometric grid.

A plate of Watermelon Mint Salad features alternating triangle pieces of watermelon and feta in a checkerboard pattern, garnished with mint, red onion slices, and pomegranate seeds.

Tips for Success

Be sure to cut the watermelon about the same height as the feta.
Feta can be a bit crumbly. It helps to cut it fridge cold.
Choose a round or square platter with a rim to hold in the dressing.

Possible Variations

Watermelon: Swap for cantaloupe, honeydew, or cucumber.
Feta: Try halloumi, goat cheese, or cheddar.
Red onion: Shallots, brown or white onion.
Pomegranate: Blueberries, cubed apples or mangos.
Fresh mint: Fresh basil or dill.
Lime: Orange or lemon juice. You can use the zest, too.
Honey: Balsamic glaze, pomegranate molasses, maple syrup, or agave. Hot honey would be delicious, too.
Olive oil: Try an infused olive oil such as lemon or basil for a more intense taste.
Add-ins: Avocado, cherry tomatoes, caramelized onion, roasted pine nuts, pistachios, or add spice with chili flakes or jalapeno.

How to Store Leftovers

Keep leftovers in an airtight container in the fridge, and enjoy the salad within 1-2 days.

FAQs

I don’t have a square cookie cutter. Can I still make the salad?

Cube the watermelon and feta by hand. It helps to have a ‘master’ cube of melon to guide you.

Can I make the watermelon feta salad in advance?

Yes! You can make this salad a few hours in advance and keep it tightly covered with plastic wrap in the refrigerator. Store the dressing separately and top the salad just before serving.

My feta is too crumbly for cubes. What do I do?

Use cucumber or another type of melon instead to get the geometric contrast. Then crumble the feta on top. Yum!

I have some feta leftover. What can I use it for?

You can crumble it and scatter it with the red onion and pomegranate seeds along the edge of the platter. Or whip it with a clove of garlic and a spoonful of Greek yogurt to spread on toast.