Feta and Watermelon Summer Salad with Mint and Kalamata Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Refreshing summer salad combining juicy watermelon, salty feta, briny Kalamata olives, and fresh mint for a vibrant Greek-inspired dish. This greek-inspired salads (vegetarian, mediterranean) ready in about 10 minutes pairs seedless watermelon, cubed, feta cheese, crumbled, Kalamata olives, pitted and halved into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 190 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Greek cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large salad bowl, combine 4 cups cubed seedless watermelon, 1 cup crumbled feta cheese, 1/2 cup pitted and halved Kalamata olives, and 1/4 cup chopped fresh mint leaves.
  2. Step 2: Drizzle 2 tbsp extra virgin olive oil and 1 tbsp fresh lemon juice over the salad.
  3. Step 3: Toss gently to combine all ingredients evenly, then season with 1/4 tsp black pepper. Serve immediately chilled for a bright, refreshing side dish.

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Frequently asked questions

How long does Feta and Watermelon Summer Salad with Mint and Kalamata Olives take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Feta and Watermelon Summer Salad with Mint and Kalamata Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep seedless watermelon, cubed from drying out.

Can I substitute ingredients in Feta and Watermelon Summer Salad with Mint and Kalamata Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Feta and Watermelon Summer Salad with Mint and Kalamata Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Feta and Watermelon Summer Salad with Mint and Kalamata Olives vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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