Watermelon Salad with Feta and Mint


This easy summer watermelon salad is perfect for eating outside under the warm sun. Watermelon and mint add plenty of refreshing flavors, while briny olives and feta offer the perfect counterpoint. Although Jacques Pépin cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste them), you can chop the watermelon into cubes if you prefer.

Active Time:
10 mins
Total Time:
10 mins
12 servings


  • 1/3 cup extra-virgin olive oil

  • 3 tablespoons fresh lemon juice

  • 2 teaspoons kosher salt

  • 1 teaspoon Tabasco

  • 1/2 teaspoon freshly ground black pepper

  • 1 (8-pound) seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled

  • 1/2 pound feta cheese, crumbled (2 cups)

  • 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)

  • 1 small sweet onion, cut into 1/2-inch dice

  • 1 cup coarsely chopped mint leaves


  1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco, and pepper.

  2. Add the watermelon, feta, olives, and onion and toss gently.

  3. Garnish with the mint and serve.

    Watermelon Salad with Feta and Mint
    Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Serve With

For the ultimate summer pitcher drink, try a rosé sangria.

Related Articles