Watermelon Feta Salsa Pita Chips (Print Version)

Sweet watermelon and feta mix with herbs, served alongside crispy pita chips for a light summer dish.

# What You 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

# Steps:

01 - Preheat the oven to 375°F.
02 - Cut pita breads into wedges, arrange 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 combine watermelon, cucumber, feta, red onion, mint, cilantro, and jalapeño.
05 - Drizzle with lime juice and olive oil, then season with salt and black pepper to taste.
06 - Gently toss to combine evenly and chill for 10 minutes if desired.
07 - Serve the watermelon feta salsa alongside the pita chips.

# Expert Advice:

01 -
  • If you ever want to impress without sweating over the stove, this is your secret weapon for instant applause.
  • The bright, salty, juicy mix hits every craving, and it’s become my number one must-bring appetizer to sunny patio get-togethers.
02 -
  • Adding salt too early turns the watermelon to mush — season at the end for crisp, fresh bites.
  • Baking pita chips on parchment helps them crisp without sticking, so don’t skip it like I did that one time (hello, clean up!).
03 -
  • I learned (after soggy leftovers) to store salsa and chips separately to keep each at their best.
  • Just a dash of olive oil on warm chips brings out a toasty aroma that makes the whole batch irresistible.
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