Freezing watermelon briefly compresses the texture and intensifies the flavor, creating a cool, restaurant-style salad that’s actually a no-brainer. If you soak the onions in ice water, they become crispier and taste milder.
Active time: 15 minutes | Total time: 2 hours 15 minutes
Watermelon salad with feta and mint
Ingredients
- 1 pound seedless watermelon, peeled
- 1/2 tsp salt
- 1/4 small red onion, sliced
very thinly - 3 tbsp fresh lemon juice
- 1 tbsp lemon peel
- 2 tsp honey
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 3 cups arugula or baby spinach
- 1/3 cup crumbled feta cheese
- 4 tbsp torn fresh mint leaves
Directions
Cut the watermelon into 1-inch cubes. Sprinkle with salt and place evenly in a large zip-top plastic bag. Squeeze out as much air as possible and place the watermelon flat in the freezer. Place a few items on top to weigh down the fruit, such as bags of frozen vegetables. Freeze for 2 hours.
Meanwhile, soak the sliced
Remove the watermelon from the bag and place it in a large serving bowl. Drain the red onions, pat dry and add to the bowl. Add arugula and dressing and mix. Sprinkle the feta cheese and mint on top and serve immediately.
Servings: 4 | Serving size: 2 cups
Nutritional value (per serving): Calories: 151; Total fat: 10g; Saturated fat: 3g; Monounsaturated fat: 5 g; Polyunsaturated fat: 1 g; Cholesterol: 11 mg; Sodium: 439 mg; Carbohydrates: 15g; Fiber: 1g; Sugar: 11g; Protein: 3g
Nutritional bonus: Vitamin D: 1%; Calcium: 11%; Iron: 5%; Potassium: 226 mg; Vitamin A: 1%; Vitamin C: 37%
Originally published: July 2018; Updated March 2026
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