Watermelon, Feta, and Mint Salad

Watermelon season in southeast Michigan runs short and hot, so it’s worth putting it to use beyond just slicing it into wedges. This salad leans on the classic sweet-salty pairing of watermelon and feta, with fresh mint and a squeeze of lime to keep it tasting bright instead of heavy. It comes together in ten minutes with no cooking, which makes it one of the easiest things to bring to a backyard cookout this week.

Ingredients

• 6 cups cubed seedless watermelon, chilled
• 6 oz feta, crumbled
• 1/4 cup fresh mint leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 lime, juiced
• Flaky salt and black pepper, to taste
• 2 tablespoons thinly sliced red onion (optional)

Instructions

1. Chill everything ahead of time. This salad is best cold, so cube the watermelon and refrigerate it for at least an hour before serving if you haven’t already.

2. Assemble. Arrange the watermelon on a platter or shallow bowl. Scatter the feta and red onion (if using) over the top.

3. Dress. Drizzle with the olive oil and lime juice. Scatter the torn mint over everything.

4. Finish. Add a pinch of flaky salt and a few grinds of black pepper right before serving.

Tips

• Salt the watermelon lightly before dressing if you want to draw out a little extra juice and intensify the flavor — let it sit 5 minutes, then drain before assembling.
• Swap the mint for basil if that’s what’s overflowing in your garden or CSA box instead — it works just as well.
• Don’t dress it too far ahead. Watermelon releases liquid quickly once salted and dressed, so assemble within 30 minutes of serving for the best texture.
• Add a pinch of chile flakes or a drizzle of chili crisp for a sweet-spicy version.

Where to Find the Ingredients

Watermelon runs a shorter season in southeast Michigan than most summer produce, typically showing up at Washtenaw County farmers markets from early August through early September once the crop is ready. Check the Ann Arbor Farmers Market — Saturdays 7am–3pm, Wednesdays 7am–3pm — and the Ypsilanti Farmers Market, Saturdays 9am–1pm, both of which typically have vendors carrying it this time of year. Argus Farm Stop, open daily and sourcing from 200+ Michigan farms, is a reliable backup if you strike out at the market.

For the mint, Tantre Farm, Slow Farm Organic, and Jacob’s Fresh Farm all grow fresh herbs this time of year. Browse the full farms directory or farmers markets page to find what’s freshest near you this week.