Watermelon, Feta, Mint & Pistachio Salad

A fresh, vibrant salad that balances sweet, salty and crunchy.

by Samantha Tulett

Published Feb 25, 2026

RECIPE ↓

20 MINS

EASY

SERVES 4- 6

About the Recipe

This Watermelon, Feta, Mint and Pistachio Salad is all about contrast. Cold, juicy watermelon meets creamy, salty feta, while fresh mint and lime bring brightness and pistachios add a welcome crunch. It is light, refreshing and deeply flavoursome in a way that feels a little unexpected, yet immediately makes sense.

What makes this version special is the way the watermelon is treated. A brief salting draws out excess moisture, concentrating the flavour and keeping the texture crisp rather than watery. Finished with lime zest, a touch of juice and good olive oil, it is a simple salad that feels thoughtful and complete. Perfect for summer entertaining, barbecues, or when you want something fresh to balance a richer meal.

RECIPE

Watermelon, Feta, Mint & Pistachio Salad

by Samantha Tulett | City Slicker

TOTAL TIME

20 MINS

DIFFICULTY

EASY

INGREDIENTS

1½ kg watermelon, rind removed, flesh cut into 3 cm cubes

Zest of 1 lime

1 teaspoon fresh lime juice

100 g feta, crumbled

½ cup fresh mint leaves, larger leaves torn

¼ cup pistachios, toasted

1 teaspoon flaky sea salt

1 teaspoon extra virgin olive oil

METHOD

Place the watermelon cubes in a large bowl. Sprinkle with the flaky sea salt and gently toss to combine. Set aside for 10 minutes to allow excess liquid to draw out.

Drain the released liquid. If needed, gently pat the watermelon dry with paper towel. Transfer to a serving bowl.

Finely grate the lime zest over the watermelon. Add the lime juice, feta, mint and half of the pistachios. Gently toss to combine.

Drizzle with the olive oil. Scatter over the remaining pistachios and serve immediately.

Tips

Salt and drain the watermelon properly. This step makes a noticeable difference. It intensifies the natural sweetness and prevents liquid from pooling in the bowl later. Do not skip it, even if you are short on time.

Use good quality feta. A firm Greek style feta works best here. It should crumble easily but still hold some shape. Danish feta is too soft and can become creamy rather than providing contrast.

Toast the pistachios. Toasting deepens their flavour and improves the texture. You can do this in a dry frying pan over medium heat for 2 to 3 minutes, tossing frequently, until fragrant.

Add the lime juice sparingly. Too much will make the salad watery. One teaspoon is enough to lift the flavour without overwhelming the watermelon.

Assemble just before serving. This salad is at its best freshly made. If it sits too long, the watermelon will continue to release liquid and soften.

Serve it cold. Chilled watermelon gives the best texture and makes the salad especially refreshing on warm days.