File this under summer things worth actually making: a watermelon, feta, and mint salad that is fresh, balanced, and light on calories. It is an unexpected combo that just works—sweet fruit, briny cheese, cooling herbs—and it takes about 10 minutes. Built for hot days and a perfect sidekick to kebabs at a picnic.
What you need
- 300 g seedless watermelon flesh, cut into 2 x 2 cm cubes
- 150 g feta cheese
- Half a bunch fresh mint (about 10–15 leaves)
- 1 small cucumber (about 120 g)
- Juice of 1/2 lemon
- 2 tbsp olive oil
- A pinch of ground black pepper
- Optional: 1 tsp honey for a softer, rounder finish
How to make it
1. Prep the produce: pull out any stray watermelon seeds and cut the fruit into neat 2 x 2 cm cubes. Wash the cucumber and slice it into thin half-moons or small cubes so its flavor shows up clearly in the mix.
2. Cut the feta a touch larger than the watermelon—about 2.5 x 2.5 cm—or crumble it by hand so it spreads evenly. Rinse and pat the mint dry, pluck the leaves, set a few nice ones aside for garnish, and gently tear the rest to boost their aroma.
3. In a large bowl, combine the watermelon and cucumber. Toss with care—hands or a wide spatula keep those tender watermelon cubes intact. Add the feta and half of the torn mint.
4. Make the dressing: stir together the olive oil, lemon juice, and black pepper. If you want a softer edge, whisk in the honey until smooth. Drizzle it over the salad and toss again, lightly.
5. Transfer to a serving platter and scatter over the remaining mint. Serve right away so the watermelon stays juicy and the flavors stay bright and fresh.
Why it hits the spot
Sweet, salty, and cool in one bite. Light, juicy, and fast. This salad belongs next to anything coming off a grill—and yes, it behaves especially well with kebabs at a picnic.