Watermelon Feta Salsa Pita Chips (Print Version)

Juicy watermelon and tangy feta mingle with herbs, served alongside crisp pita chips for a bright Mediterranean-style dish.

# What You'll Need:

→ Salsa

01 - 3 cups seedless watermelon, diced
02 - 1 cup cucumber, diced
03 - 3/4 cup crumbled feta cheese
04 - 1/2 small red onion, finely chopped
05 - 1/4 cup fresh mint leaves, chopped
06 - 1/4 cup fresh cilantro, chopped
07 - 1 small jalapeño, seeded and finely diced (optional)
08 - Juice of 1 lime
09 - 1 tablespoon extra-virgin olive oil
10 - Salt and black pepper, to taste

→ Pita Chips

11 - 3 large pita breads
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon sea salt

# How To Make It:

01 - Set the oven to 375°F.
02 - Cut pita breads into wedges, place them on a baking sheet, brush with olive oil, and sprinkle with sea salt.
03 - Bake for 8 to 10 minutes until golden and crisp, flipping halfway through, then allow to cool.
04 - In a large bowl, gently mix watermelon, cucumber, feta, red onion, mint, cilantro, and jalapeño.
05 - Add lime juice and olive oil, then season with salt and pepper to taste.
06 - Gently toss to incorporate all ingredients. Chill for 10 minutes if desired.
07 - Serve the watermelon feta salsa alongside the pita chips.

# Top Tips:

01 -
  • That combo of juicy watermelon and salty feta is almost dangerously addictive, but I won't judge if you eat it right from the bowl.
  • Pita chips can be customized (extra olive oil, spices, or even a hint of garlic) so it's never boring.
02 -
  • If you add salt too early, the watermelon will weep and make the salsa watery—always season just before serving!
  • Letting the pita chips cool completely ensures they actually stay crisp instead of turning chewy.
03 -
  • Letting the salsa rest in the fridge for just ten minutes blends the flavors but still keeps the textures crisp.
  • Using block feta and crumbling it by hand keeps those creamy bites intact, so every scoop is satisfying.
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