Cool, crisp, and just the right mix of sweet and salty — this salad is what summer tastes like. Juicy watermelon cubes get a gentle toss with briny feta, fresh mint, and a splash of lime for brightness. It comes together in minutes and always disappears fast. Whether you're serving it at a backyard picnic or just need something light to go with grilled meats, this one’s a no-fuss favorite.

Minty Melon Magic — Sweet, Salty, Fresh

Juicy, chilled watermelon brings the sweetness. Crumbled feta adds a salty, creamy bite. Fresh mint cuts through with brightness, while a splash of lime and olive oil ties it all together. Every forkful is cool and refreshing — sweet, salty, and herbaceous in just the right way. It’s the kind of salad you make when it’s too hot to cook but you still want something that feels special.

Ingredients:

• 5 cups cubed seedless watermelon (chilled)
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, chopped or torn
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lime juice
• Pinch of salt and black pepper, to taste

Optional Add-ins:

• ½ cup thinly sliced cucumber
• 2–3 tablespoons thinly sliced red onion

Instructions:

1. Add the cubed watermelon to a large bowl.
2. If using, add the cucumber and red onion.
3. Drizzle with olive oil and lime juice. Gently toss to coat.
4. Add crumbled feta and mint. Toss lightly again, just enough to combine.
5. Season with a pinch of salt and pepper. Serve immediately, or chill for 15–20 minutes before serving.

Storage:

• Best enjoyed fresh, but can be stored in the fridge for up to 1 day.
• For best texture, keep the dressing and feta separate until just before serving.
• Avoid freezing — the watermelon will lose its structure once thawed.

Note:

• Use seedless watermelon for easiest prep and clean bites.
• Feta crumbles can be added just before serving to keep their texture.
• For a bolder flavor, try adding a touch of balsamic glaze or a few arugula leaves.
• Fresh mint is key — skip the dried version here.
• Want it heartier? A handful of cooked quinoa or arugula makes it more of a light meal.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs