Watermelon Salad with Feta and Mint

Freezing watermelon briefly compresses the texture and intensifies the flavor, making for a cool, restaurant-style salad that’s actually a breeze to make. Soaking the onions in ice water makes them crunchier and more mild tasting.

Active time: 15 minutes | Total time: 2 hours 15 minutes

Watermelon Salad with Feta and Mint

Ingredients

• 1 lb seedless watermelon, peeled
• 1/2 tsp salt
• 1/4 small red onion, very thinly sliced
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tsp honey
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 3 cups arugula or baby spinach
• 1/3 cup crumbled feta cheese
• 4 tbsp torn fresh mint leaves

Directions

Cut the watermelon into 1-inch cubes. Sprinkle with salt and place in an even layer in a large zip-top plastic bag. Press out as much air as possible and lay the watermelon flat in the freezer. Place a few items on top to weigh the fruit down, such as bags of frozen vegetables. Freeze for 2 hours.

Meanwhile, soak the sliced red onions in a large bowl of ice water. In a separate bowl, whisk together the lemon juice, lemon zest, and honey. Slowly whisk in the olive oil and season with pepper.

Remove the watermelon from the bag and transfer to a large serving bowl. Drain the red onions, pat them dry, and add them to the bowl. Add the arugula and dressing and toss to coat. Sprinkle the feta cheese and mint over the top and serve immediately.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 151; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 11mg; Sodium: 439mg; Carbohydrate: 15g; Dietary Fiber: 1g; Sugar: 11g; Protein: 3g

Nutrition Bonus: Vitamin D: 1%; Calcium: 11%; Iron: 5%; Potassium: 226mg; Vitamin A: 1%; Vitamin C: 37%

Originally published: July 2018; Updated March 2026

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