Karpouzi Me Feta: Greek Watermelon and Feta Salad

Why You’ll Love This Recipe

• Classic Greek summer flavors: sweet watermelon, salty feta, and cool mint in every bite.
• Ready in 15 minutes with no cooking at all, perfect for hot days.
• Beautiful on the table: bright red, white, and green make an impressive platter for guests.
• Easy to scale up for parties, barbecues, or a simple light lunch.

Grocery List

• Produce: Seedless watermelon, fresh mint, (optional) lemon or lime, (optional) fresh basil, (optional) cucumber.
• Dairy: Block of Greek feta cheese (in brine if possible).
• Pantry: Extra-virgin olive oil, flaky sea salt, black pepper, (optional) honey or balsamic glaze.

Full Ingredients

Main Salad

• 6 cups (about 900 g) seedless watermelon, well chilled and cut into 1-inch cubes
• 7 oz (200 g) Greek feta cheese, preferably in brine, cubed or crumbled
• 2–3 Tbsp fresh mint leaves, loosely packed, thinly sliced (chiffonade) or torn
• 2 Tbsp extra-virgin olive oil
• Freshly ground black pepper, to taste

Seasoning and Garnish

• 1 small pinch flaky sea salt or kosher salt (only if needed; feta is already salty)
• 1 tsp finely grated lemon or lime zest (optional, for brightness)
• 1–2 tsp honey or balsamic glaze (optional, for a hint of sweetness and depth)
• Extra fresh mint sprigs, for garnish (optional)

Optional Add-Ins (Pick 1–3 if you like)

• 1 small cucumber, thinly sliced or cut into half-moons
• 1–2 Tbsp fresh basil leaves, torn, instead of or in addition to mint
• 8–10 Kalamata olives, pitted and halved, for extra Greek flair
• 2 Tbsp thinly sliced red onion, soaked briefly in cold water to soften the bite

Step-by-Step Instructions

Step 1: Chill everything for maximum refreshment

Place your watermelon in the refrigerator for at least 2 hours before preparing the salad, or overnight if possible. Cold watermelon is key to making this dish feel truly refreshing. Keep the feta cheese in the fridge as well so it stays firm and easy to cube. If you are using plates or a serving platter, you can also place them in the fridge for 10–15 minutes so the salad stays cool longer when served.

Step 2: Prep and cube the watermelon

Slice the watermelon into 1-inch thick slabs, then cut off the rind from each slab. Cut the flesh into roughly 1-inch cubes so they are easy to pick up with a fork and look uniform on the plate. Remove any stray seeds as you go. Measure out about 6 cups of cubes. Pat very wet pieces gently with a paper towel so the platter does not become too watery, but keep the fruit juicy.

Step 3: Prep the feta and herbs

Drain the feta from its brine and pat it dry with a paper towel. For a neater, more geometric look, cut it into 1/2-inch to 3/4-inch cubes. For a more rustic look, crumble it into bite-sized chunks with your fingers. Place the feta in a small bowl and keep it chilled until ready to use. Wash and dry the mint leaves thoroughly. Stack a few leaves, roll them up into a little cigar shape, and slice into thin ribbons, or simply tear the leaves into small pieces to release their aroma.

Step 4: Arrange the watermelon on the platter

Choose a large, shallow serving platter or wide salad bowl. Spread the watermelon cubes evenly over the platter, creating a single, gently mounded layer. Try not to stack them too high; you want enough surface area for the feta, mint, and olive oil to touch as many pieces as possible. If you are adding cucumber, scatter it among the watermelon cubes at this stage so the colors are nicely mixed.

Step 5: Add feta, mint, and seasonings

Scatter the feta cubes or crumbles evenly over the watermelon. Follow with the sliced or torn mint, distributing it so every scoop gets some. Drizzle the extra-virgin olive oil slowly and evenly over the entire platter, making sure it glistens over both the fruit and the cheese. Add a few twists of freshly ground black pepper. Taste a piece that includes both watermelon and feta before adding salt. If it needs a boost, sprinkle on a small pinch of flaky sea salt, focusing more on the watermelon than the cheese.

Step 6: Finish with optional extras and serve

If you like, lightly drizzle 1–2 teaspoons of honey or balsamic glaze over the top in a thin zigzag for an extra layer of sweetness and tang. Add the lemon or lime zest, if using, for a bright aroma. Garnish with a few whole mint sprigs for color. Serve immediately while the salad is cold and the watermelon is juicy. This dish is best enjoyed within 20–30 minutes of assembling so the cheese stays firm and the fruit does not release too much liquid onto the platter.

Pro Tips

• Use a block of feta, not pre-crumbled: Feta sold in brine and cut from a block has better flavor and a creamier, less dry texture than pre-crumbled feta.
• Keep it cold, assemble at the last minute: Prep the components ahead, but bring them together just before serving to avoid a watery salad.
• Balance the salt carefully: Feta can be quite salty, so always taste before adding extra salt. Often, black pepper alone is enough.
• Cut even cubes: Similar-sized watermelon pieces look beautiful on the platter and make it easier to serve tidy portions.
• Do not drown it in oil: A light, glossy drizzle of olive oil enhances the flavors without making the salad heavy or greasy.

Variations

• Greek village twist: Add thinly sliced cucumber, a few Kalamata olives, and a bit of red onion for a cross between a traditional Greek salad and karpouzi me feta.
• Herb garden version: Use a mix of mint and basil for a more aromatic, slightly sweet herbal flavor that pairs beautifully with watermelon.
• Citrus-lime refresh: Toss the watermelon cubes lightly with 1–2 teaspoons of lime or lemon juice before assembling for extra brightness and a hint of tang.

Storage & Make-Ahead

For the best texture, assemble the salad just before serving. However, you can prepare components ahead:

Cut the watermelon up to 1 day in advance, store it in an airtight container in the refrigerator, and drain off any excess juice before plating. Cube or crumble the feta a few hours ahead and keep it chilled, tightly covered. Wash and dry the mint, wrap it loosely in a slightly damp paper towel, and store it in a small container in the fridge. Avoid mixing the ingredients together until shortly before serving; once assembled, the watermelon will begin to release juices and the feta may soften. Leftover assembled salad can be stored in the refrigerator for up to 1 day, but the texture will be softer and more watery, so it is best eaten fresh.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 260 calories; 8 g protein; 17 g fat; 18 g carbohydrates; 1 g fiber; 15 g sugar; 520 mg sodium. Actual values will vary depending on the exact feta, watermelon sweetness, and the amount of olive oil and optional ingredients used.