Vegan Watermelon Feta Mint Salad

Total time15 min

Prep time15 min

Cook time0 min

Juicy cubes of watermelon and crisp cucumber ribbons get tossed together with thin slivers of red onion for a salad that's as refreshing as it is colorful. A bright dressing of fresh lime juice and good olive oil coats every piece without weighing it down, and a flurry of torn mint leaves adds that cool, herby lift right at the end. Flaky sea salt and cracked black pepper sharpen all the sweet-savory flavors, while a pinch of crushed red pepper flakes brings a little heat if you want it. Everything comes together in one bowl with barely any cooking involved — just slicing, whisking, and a gentle toss so the watermelon stays intact. It's an easy, no-fuss side that fits beautifully into a plant-based spread, especially for warm-weather gatherings. Serve it right away while it's cold and crisp for the best texture.

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Ingredients

6 servings

8 cups seedless watermelon, cut into 1-inch cubes (about ½ medium watermelon)
Fresh Seedless Watermelon Mini Watermelon Seeded Whole Watermelon Organic Mini Seedless Whole Watermelon Red Seedless Watermelon
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1 english cucumber, halved lengthwise and sliced ¼ inch thick
6 oz feta cheese, crumbled
½ cup fresh mint leaves, torn
¼ small red onion, very thinly sliced
3 tbsp fresh lime juice (from about 2 limes)
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
2 tbsp extra-virgin olive oil
¼ tsp flaky sea salt, plus more to taste
¼ tsp black pepper, freshly ground
¼ tsp crushed red pepper flakes (optional)

Instructions

1
In a small bowl, whisk together the lime juice, honey, and olive oil until the honey is fully dissolved. Season with 1/4 tsp flaky sea salt and the black pepper.
2
Add the watermelon cubes, cucumber slices, and red onion to a large mixing bowl. Drizzle the dressing over the top and toss gently to coat.

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