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Watermelon feta mint salad

Watermelon Mojito Salad



Watermelon Mojito Salad
  • 3 cups seedless watermelon, cubed (about one mini-melon)
  • 1.5 cups seedless cucumber, cubed
  • 2 Tbsp. fresh mint leaves, sliced thin
  • ¼ cup fresh lime juice (about 2 limes)—Use fresh, not bottled, lime juice for best flavor
  • Zest from two limes (use a small grater or zester)
  • 1 Tbsp. Extra Virgin Olive Oil
  • Pinch of sea salt
  • Pinch of black pepper


  1. Cut the rind off the watermelon and cut into medium-sized cubes about ½ inch
  2. Peel the cucumber (if you prefer). Slice lengthwise and using a spoon, scoop out the seeds, then cut into cubes.
  3. To slice the mint: Stack leaves on top of each other, roll them up lengthwise into a bundle and thinly slice.
  4. Combine these 3 foods in a large bowl.
  5. Then, in a small bowl, mix the lime juice, lime zest, olive oil, salt and pepper.
  6. Pour dressing over the water melon and cucumber and stir to toss.


Best if made a few hours in advance for enhanced flavor.
Store leftover salad up to 2 days in refrigerator.

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