The Best Watermelon, Mint, and Feta with Olives Salad Recipe
A unique combination, the savory yet refreshing contrast of sweet watermelon, sprinkled with mint and feta with the briny saltiness of the kalamata olives in this delicious summer salad is downright addictive in taste. Eat it with a slice of garlicky toas
Be surprised with this Watermelon, Mint, and Feta with Kalamata Olive Salad for National Watermelon Day!
Actually, this may be the best simple watermelon salad with fresh, summer flavors for any summer day!
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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How to Make The Best Simple Watermelon Salad
To make it, you’ll need just 20-minutes. Then toss together four ingredients to make a combination of sweet, juicy, salty, and tangy flavors that, in my opinion, is all about the quality of watermelon because the riper and sweeter the watermelon you choose will make the kalamata olives, feta, and mint burst with flavor. It’s a standard salad found in Greek cuisine with a rich flavor profile despite the few ingredients involved, and to date, I haven’t met anyone who hasn’t become an instant fan. But as unlikely a combination as it may sound, the flavors blend delightfully for a summer dish, which we think you’ll love! Click here for a detailed, printable recipe card.
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About the Ingredients
Watermelon -
When choosing the watermelon, look for a seedless melon with the ripest flesh you can find. We prefer to buy a watermelon that’s cut in half so that it’s easy to spot the darkest, deepest pink flesh available.
Feta Cheese -
We prefer block feta cheese to crumbles, and if you can find it, a feta block packed in brine will add a moister, milkier flavor to the salad. If you’re all about convenience and keeping it simple by using feta cheese crumbles, we encourage you to read the ingredients. Look for a variety that doesn’t use powdered cellulose or another form of anti-caking agent that can leave the crumbles, tasting dry or making them hard.
Kalamata Olives -
Kalamatas are deep purple with tight, snappy, shiny skin and a pretty almond shape. They are considered the king of Greek table olives; they’re typically preserved in red wine vinegar, red wine, and (or) olive oil, giving them a rich, almost smokey, fruity flavor. You can find these tender olives halved with the pits removed for convenience or in cans where you need to pit them yourself. We prefer buying the halved ones and ready to go, available in glass jars to see what we are getting.
Mint -
We grow fresh spearmint and peppermint in a pot on the patio to clip and use as we need it, but if you’re buying mint from the grocery store, look for mint leaves that are even-colored with no brown spots and leaves that are not bruised and are perky (not-wilted). Either variety will work well in this recipe and are widely available in most grocery stores. You can also often find fresh mint at the farmer’s market, where you can smell it before you buy it. You should notice its distinct minty aroma. If you’ve purchased a bunch held together by a rubber band, remove the band before storing it. Many chefs keep their mint with the stems in water and the leaves loosely covered by a plastic sandwich bag. We’ve found that storing mint laying loose in a container swaddled in a slightly damp paper towel where air can circulate yet keeping it moist works well to keep it fresh for up to a week and sometimes longer.
Steps to Assemble the Salad
The most critical prep tip to note is to wait to prepare this watermelon salad until shortly before you plan on serving it to keep it crisp and at its peak of freshness. This recipe makes roughly four servings.
In a large bowl, combine four cups of equally-sized cubed seedless watermelon (rind removed) and one-half cup (+/-) of fresh mint leaves, chopped coarsely. Note: Before chopping the mint, rinse the mint in cool water and gently dry with a paper towel, careful not to bruise the leaves. Add one-third cup pitted and halved kalamata olives to the bowl.
Chop or cube the feta cheese, then add to the bowl. Sprinkle with salt and pepper to taste if desired. Toss gently to combine and serve immediately.
Ingredient Options:
While this salad is delicious as we’ve made it using only the kalamata olives, feta, and mint, these additions are also commonly added in this Greek-inspired watermelon salad:
One large ripe tomato, chopped, or cherry or grape tomato, halves
A medium cucumber, peeled, seeded, and chopped
One small red onion, sliced thin
A jalapeno stemmed, seeded, and julienned
Maybe a handful of fresh flat-leaf parsley, chopped
Sometimes a drizzle with olive oil and red wine vinegar, or
A squeeze of fresh lime juice
Finish with a sprinkle of coarse sea salt and freshly ground black pepper, to taste
Common Ingredient Substitutions:
Black Olives (halved), Mixed Greek Olives, or Capers
Make it Vegan using Vegan cheese crumbles
You can also switch up the mint for fresh basil, though the taste won’t entirely be the same
How To Serve:
Serve this salad chilled alongside grilled shrimp, lobster, or crab legs. It pairs wonderfully with any fish, beef, chicken, or type of grilled pork. It’s also delicious with Kebobs!
Another fun way to serve is to stack the watermelon, kalamata olives, and feta cheese (cubed) onto skewers. Then, arrange on a plate or platter and sprinkle with chopped mint for a party-perfect easy-to-eat appetizer!
More Summer Salad Ideas:
For more summer salad recipes, check out these yummy ideas! Cantaloupe and Cucumber Salad Poached Pear & Chicken Salad with Lemon Poppyseed Dressing Apple Pineapple Slaw with Honey Mustard Dressing Cool Is Cucumber Mint Salad After you try this Watermelon, Mint, and Feta with Kalamata Olive Salad, check out a few of our other always gluten-free recipes. Be among the first to know whenever we post a new recipe by following us on Pinterest, Facebook, Instagram, and Twitter. So, follow along, and let’s make food GfreeDeliciously together! XXO Kymberley P.S. When you give this recipe a try, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom left of your screen to jump to the comment area below.
Enjoy the Recipe!
Learn how to adjust the serving size, CLICK HERE
Watermelon, Mint, and Feta with Kalamata Olives
An Unexpected Combination for a Summer Salad Treat! The savory yet refreshing contrast of sweet watermelon, sprinkled with mint and feta with the briny saltiness of the kalamata olives in this delicious summer salad is downright addictive in taste. Eat it with a slice of garlicky toasted baguette for an excellent light lunch or with just about any fish, meat, or main dish for the perfect summer supper!
Large bowl
Cutting Board
Utensils (Cooks Knife, Measuring Cups, Rubber Spatula or Large Spoon)
4 cups of seedless watermelon (equally-sized cubes, rind removed)
½ cup mint (coarsely chopped)
1/3 cup kalamata olives (halved and pitted)
½ cup feta cheese (crumbled)
Salt and Pepper to taste (if desired)
In a large bowl, combine watermelon and one-half cup fresh mint leaves, coarsely chopped. Note: Before chopping the mint, rinse the mint in cool water and gently dry with a paper towel, careful not to bruise the leaves.
Add one-third cup pitted and halved kalamata olives to the bowl.
Chop or cube feta cheese, then add to the bowl. Sprinkle with salt and pepper to taste if desired. Toss gently to combine and serve immediately. [1]
Footnotes:
[1] Wait to prepare this watermelon salad until shortly before you plan on serving it to keep it crisp and at its peak of freshness.
Ingredient Options
While this salad is delicious as we’ve made it using only the kalamata olives, feta, and mint, these additions are also commonly added in making this Greek-inspired watermelon salad:
• One large ripe tomato, chopped, or cherry or grape tomato, halves
• One medium cucumber, peeled, seeded, and chopped
• One small red onion, sliced thin
• One jalapeno stemmed, seeded, and julienned
• A handful of fresh flat-leaf parsley, chopped
• A drizzle with olive oil and red wine vinegar, or
• A squeeze of fresh lime juice
• A sprinkle of coarse sea salt and freshly ground black pepper to taste
Common Ingredient Substitutions
• Black Olives (halved), Mixed Greek Olives, or Capers
• Make it Vegan using Vegan cheese crumbles
• You can also switch up the mint for fresh basil, though the taste won’t entirely be the same
How To Serve
• Serve this salad chilled alongside grilled shrimp, lobster, or crab legs. It pairs wonderfully with any fish, beef, chicken, or type of grilled pork. It’s also delicious with Kebobs!
• Another fun way to serve is to stack the watermelon, kalamata olives, and feta cheese (cubed) onto skewers. Then, arrange on a plate or platter and sprinkle with chopped mint for a party-perfect easy-to-eat appetizer!
Appetizer, Dinner, Lunch, Snack, Supper
Greek, Mediterranean
Gluten Free, Low Calorie
feta, feta cheese, kalamata olives, mint, olives, quick and easy, summer, watermelon
Recipe Card with Nutrition powered by WP Recipe Maker (Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.) Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.
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