Persian Watermelon Salad with Feta

A vibrant no-cook salad of sweet watermelon, salty feta, torn mint, and lime, with an optional whisper of rosewater. Cool, refreshing, and ready in ten minutes—the perfect antidote to a hot summer day.

Print Recipe

Prep Time 10

Course Salad

Cuisine Mediterranean

Servings 4 servings

Ingredients

4 cups seedless watermelon cubed or scooped
1/2 cup crumbled feta cheese
1/4 cup fresh mint leaves torn or thinly sliced
Zest and juice of 1 lime
1/2 teaspoon rosewater optional, but lovely
1 tablespoon olive oil
Freshly cracked black pepper to taste
Pistachios chopped, for garnish (optional)
Thinly sliced cucumber for extra crunch (optional)

Instructions

Cube or ball the watermelon and place it in a large serving bowl. Drain off any excess liquid to avoid a watery salad.
Add the mint, lime zest, and lime juice to the watermelon. Drizzle in the olive oil and rosewater, if using, then toss gently to combine.
Sprinkle with the feta, freshly cracked black pepper, and pistachios if using. Serve immediately, or chill for 15 to 20 minutes before serving.

Notes

Watermelon holds a lot of water, so drain off the excess liquid after cubing to keep the salad crisp rather than soupy. Swap the feta for goat cheese or crumbled paneer, or use basil instead of mint for a different twist. A pinch of Aleppo pepper adds subtle, fruity heat. This salad is best served fresh; if making ahead, keep the feta and any garnishes separate and toss just before serving. A short 15-to-20-minute chill deepens the flavors beautifully.