🍉Refreshing Persian Watermelon Salad with Feta
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A vibrant, refreshing mix of sweet watermelon, creamy feta, and bright herbs—with a hint of rose and citrus.
When the Texas heat starts pushing into triple digits, there’s one thing I crave more than anything else: cold, juicy watermelon. This Persian-inspired watermelon salad takes that cooling sweetness and pairs it with creamy feta, fresh herbs, and just a kiss of floral and citrus. It’s the kind of dish that feels fancy, even though it comes together in minutes.
I first made this on a whim after a particularly overwhelming garden day—tired, hot, and surrounded by mint—and now it’s become a staple. It’s stunning on a summer table and perfect for when you want something light but flavorful.
📌 Why You’ll Love This Recipe
- ✅ Ready in 15 minutes—no cooking!
- ✅ Cooling, juicy, and full of texture
- ✅ Sweet, salty, herby, and just a little floral
- ✅ Naturally gluten-free and vegetarian
- ✅ Beautiful presentation with minimal effort
📌 Quick Reference
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4–6
- Dietary Info: Vegetarian, Gluten-Free
⭐ Key Ingredients at a Glance
watermelon • feta • mint • lime • rosewater (optional)
📌 Ingredients
- 4 cups seedless watermelon, cubed or scooped
- ½ cup crumbled feta cheese
- ¼ cup fresh mint leaves, torn or thinly sliced
- Zest and juice of 1 lime
- ½ teaspoon rosewater (optional, but lovely)
- 1 tablespoon olive oil
- Freshly cracked black pepper, to taste
- Optional: pistachios, chopped, for garnish
- Optional: thinly sliced cucumber for extra crunch
📝 Substitutions & Notes:
- Swap feta for goat cheese or crumbled paneer
- Add a pinch of Aleppo pepper for subtle heat
- Use basil instead of mint for a different twist
📌 Step-by-Step Instructions
🍉 1. Prep the Watermelon
Cube or ball the watermelon and place in a large serving bowl.
Drain off excess liquid to avoid a watery salad.
🌿 2. Toss the Salad
Add mint, lime zest, and juice to the watermelon. Drizzle in olive oil and rosewater if using.
Toss gently to combine.
🧀 3. Add Feta & Finish
Sprinkle with feta, freshly cracked black pepper, and pistachios if using.
Serve immediately or chill for 15–20 minutes.
📌 Serving & Pairing Ideas
- Serve with grilled chicken, lamb skewers, or pita and hummus
- Pairs well with Lemongrass-Ginger Iced Tea
- Add to a summer mezze platter alongside Garden Mint Yogurt Chutney
📌 Storage & Make-Ahead Tips
- Fridge: Best eaten fresh, but can chill for up to 1 day
- Make Ahead: Prep the watermelon and dressing separately—combine just before serving
- Freezer: Not suitable due to watermelon’s water content
📌 Final Thoughts
This salad is like a splash of cold water on a hot day: bright, refreshing, and just the right balance of sweet and savory. It’s proof that with a few garden herbs and ripe fruit, you can create something stunning.
If you give it a try, tag @SouthernSoilSunshine—I’d love to see it on your summer table. For more no-cook favorites, check out Zucchini Noodles with Thai Peanut Sauce or Chili-Lime Pickled Okra.
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