Hot afternoon, fridge-cold watermelon on the board, and I’m already happier. Big pink cubes go in the bowl, feta gets crumbled in rough chunks (not dust), and a handful of mint leaves gets torn right over the top. It’s that sweet–salty thing that just works. Fresh, loud, kind of addictive.
Lime juice + olive oil, that’s it. One small pinch of salt (maybe none), a grind of pepper, then a gentle toss. I sometimes finish with toasted pumpkin seeds. Serve icy-cold—trust me, the flavors wake right up.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Prepare the ingredients
Cut the watermelon into bite-sized cubes and crumble the feta cheese. Chop the fresh mint leaves.
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Assemble the salad
In a large bowl, combine watermelon, feta, and chopped mint gently to avoid crushing the watermelon.
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Dress the salad
Drizzle olive oil and fresh lime juice over the salad. Season with black pepper to taste and toss lightly.
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Serve immediately
Serve chilled for a refreshing summer dish.
Note: For best results, keep the watermelon chilled until serving.
Updated: August 30, 2025