Chopped Vegetable, Watermelon, and Feta Salad!

There’s something endlessly exciting about a salad that surprises you — one that looks simple on the surface but bursts with layers of flavor in every bite. This chopped vegetable, watermelon, and feta salad is exactly that kind of dish. Inspired by a Bon Appétit classic, it brings together juicy cubes of watermelon, crunchy cucumbers and peppers, peppery radishes, and sweet tomatoes, then finishes with salty feta and a cool, herby dressing.

What makes this salad stand out is its balance. The sweetness of watermelon softens the sharpness of the vegetables, while the creamy Greek yogurt–mint dressing adds richness without weighing the dish down. It’s refreshing, light, and just complex enough to feel special without requiring hours in the kitchen.

Perfect for summer dinners, backyard barbecues, or picnic baskets, this salad proves that fruit and vegetables can happily share the same bowl. Serve it as a side dish or enjoy it on its own — either way, it’s a crowd-pleaser.

Ingredients

For the Salad

• 1 pound Campari or plum tomatoes, diced, drained

• 1 1/2 cups diced seeded watermelon

• 1 large green bell pepper, cut into 1/3-inch cubes

• 1/2 large English cucumber, seeded, cut into 1/3-inch cubes

• 1/2 cup very thinly sliced radishes

• 3 tablespoons olive oil, divided

• 10 ounces feta cheese, cubed (about 2 1/2 cups)

• 2 green onions, chopped, divided

• 1/4 cup fresh mint leaves, thinly sliced, divided

For the Dressing

Instructions

1. In a large bowl, combine tomatoes, watermelon, bell pepper, cucumber, radishes, and 2 tablespoons olive oil. Toss well.

2. Add half of the feta, green onions, and mint. Mix gently to combine.

3. In a food processor, blend the remaining feta, green onions, mint, and 1 tablespoon olive oil with the Greek yogurt and oregano until just combined (do not over-blend).

4. Season the dressing with salt and pepper to taste.

5. Pour the dressing over the salad and toss gently.

6. Serve chilled, garnished with extra mint if desired.