Watermelon Feta Mint Salad with Lime and Chili Flakes

How to Make Watermelon Feta Mint Salad with Lime and Chili Flakes

1. 1

   Step 1: Cube the watermelon

   Trim the watermelon and cut into 1-inch cubes, discarding the rind. Place the cubes in a large mixing bowl and gently remove any excess juice to prevent the salad from becoming watery. Chilling the cubed fruit briefly makes it firmer and easier to toss.

   For this step

   • 6 cupsSeedless watermelon, cut into 1-inch cubes
   
2. 2

   Step 2: Add the feta

   Crumble the feta with your fingers or a fork so the pieces are bite-sized and sprinkle them evenly over the watermelon. Save a small handful of crumbled feta to finish the salad for visual appeal. The salty feta balances the sweetness of the melon.

   For this step

   • 1 cupCrumbled feta cheese
   
3. 3

   Step 3: Prepare and add the mint

   Wash, dry, and either tear or chiffonade the mint leaves to release their aroma, then scatter them over the watermelon and feta. Tearing the leaves preserves their bright flavor and avoids bruising. Fresh mint gives the salad a cooling, herbaceous lift.

   For this step

   • 1/2 cupFresh mint leaves, torn or chiffonade
   
4. 4

   Step 4: Make the lime–chili dressing

   In a small bowl, whisk together fresh lime juice, extra-virgin olive oil, red chili flakes, flaky sea salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning — add a touch more lime if you want extra brightness or a pinch more chili for heat. Pour the dressing over the salad just before serving.

   For this step

   • 2 tablespoonsFresh lime juice (about 1–2 limes)
   • 2 tablespoonsExtra-virgin olive oil
   • 1/2 teaspoonRed chili flakes
   • 1/2 teaspoonFlaky sea salt
   • 1/4 teaspoonFreshly ground black pepper
   
5. 5

   Step 5: Toss, rest, and serve

   Gently toss all ingredients together until evenly coated with the dressing, taking care not to break the melon cubes. Let the salad rest 5–10 minutes at room temperature to allow flavors to meld, then transfer to a serving bowl and finish with the reserved feta and an extra sprinkle of mint and chili flakes if desired. Serve immediately as a refreshing side or light main.
   

1. Trim the watermelon and cut into 1-inch cubes, discarding the rind. Place the cubes in a large mixing bowl and gently remove any excess juice to prevent the salad from becoming watery. Chilling the cubed fruit briefly makes it firmer and easier to toss.
2. Crumble the feta with your fingers or a fork so the pieces are bite-sized and sprinkle them evenly over the watermelon. Save a small handful of crumbled feta to finish the salad for visual appeal. The salty feta balances the sweetness of the melon.
3. Wash, dry, and either tear or chiffonade the mint leaves to release their aroma, then scatter them over the watermelon and feta. Tearing the leaves preserves their bright flavor and avoids bruising. Fresh mint gives the salad a cooling, herbaceous lift.
4. In a small bowl, whisk together fresh lime juice, extra-virgin olive oil, red chili flakes, flaky sea salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning — add a touch more lime if you want extra brightness or a pinch more chili for heat. Pour the dressing over the salad just before serving.
5. Gently toss all ingredients together until evenly coated with the dressing, taking care not to break the melon cubes. Let the salad rest 5–10 minutes at room temperature to allow flavors to meld, then transfer to a serving bowl and finish with the reserved feta and an extra sprinkle of mint and chili flakes if desired. Serve immediately as a refreshing side or light main.