Refreshing Watermelon, Feta & Mint Salad Recipe for Summer

I could enjoy this Watermelon Feta Salad with Mint all summer long. Sweet, juicy watermelon combines beautifully with briny feta and fresh mint for a bright, refreshing bite every time.

This salad is one you’ll make again and again. It comes together quickly and requires no oven, making it ideal for hot days, picnics, and backyard barbecues.

Why you’ll love this recipe

• Every bite balances juicy watermelon, salty feta, and cool mint
• A quick, no-fuss recipe using fresh, simple ingredients
• The sweet-and-savory citrus dressing elevates the salad for warm weather meals
• An ideal side dish for barbecues, potlucks, and casual gatherings

Watermelon salad makes for the best summer side

The only challenge is keeping the family from eating all the watermelon before I finish the dressing. Still, this simple salad is worth the effort every time.

My household can be picky, but when they do take a bite they often come back for more. When they don’t, there’s more for friends and neighbors—another perk of making this dish.

Salad without lettuce is the best kind of salad

Some versions add arugula for peppery greens, which is a nice option. I prefer this salad simply as cubes of watermelon with feta and mint so it serves well as a lighter, fruit-forward side.

Serving it without greens lets the watermelon shine. If you’re interested in other summer salads, try other simple recipes that keep prep easy and flavors fresh.

Ingredients & substitutions

• Watermelon: Cube a whole watermelon instead of buying pre-cut chunks, which can become watery. Choose the ripest melon you can find (see Pro Tips).
• Feta: Use a block of Greek feta and crumble or cube it yourself for better texture and flavor than pre-crumbled varieties.
• Mint: Chopped mint brings brightness to the salad. If you prefer, substitute fresh basil or cilantro.
• Orange: Juice half a navel orange for the dressing.
• Lemons: Two lemons yield about 1/4 cup juice; lime can be used instead if you like.
• Shallot: If unavailable, a small amount of red or yellow onion works as a substitute.
• Honey: Adds sweetness to the dressing; for a vegan option use maple syrup or agave.
• Olive oil: Extra-virgin olive oil gives a fruity finish to the dressing.
• Salt and pepper: To taste.

Looking for a watermelon salad without feta?

If you don’t eat feta, this salad still works beautifully. Either omit the cheese entirely or swap in fresh mozzarella, goat cheese, or blue cheese for a different flavor profile.

How to make copycat Panera Watermelon Feta Salad recipe

Step 1

Make the dressing first. Juice the orange and lemons, discarding seeds. In a medium bowl whisk the orange and lemon juices with minced shallot, honey, salt, and pepper until combined. Slowly drizzle in olive oil while whisking to emulsify. Transfer the dressing to a jar or small container and set aside.

Step 2

Place the watermelon cubes in a large bowl. Add the crumbled or diced feta and chopped mint. Gently stir to combine without crushing the fruit.

Step 3

Shake the dressing jar and drizzle just enough over the salad to coat the ingredients (you may have extra). Toss lightly to distribute the dressing evenly.

Step 4

Transfer to a serving bowl and enjoy immediately, or chill briefly for a colder salad.

Pro tips

• Choose a ripe watermelon that feels heavy for its size with dark green skin and a creamy yellow field spot where it rested on the ground.
• Avoid melons with green stems. Tap the rind — a deep, hollow sound usually means a ripe melon. Round melons often taste sweeter than elongated ones.
• Cut the melon into bite-size cubes or use a melon baller for a more refined presentation.
• Chill the salad for a few hours before serving if possible — cold watermelon is especially refreshing on hot days.
• Toss the salad gently to avoid mashing the watermelon; delicate handling preserves texture.
• If you have leftover watermelon, store it properly in the fridge to extend freshness.

Make ahead watermelon feta salad

You can prepare components ahead of time: store cubed watermelon, mint, and feta separately in airtight containers and keep the dressing in a jar. Toss together just before serving.