This refreshing watermelon feta salad features fresh mint and basil and a honey-lime dressing with just the right amount of sweetness and zest.
It’s the kind of salad that makes you wonder why you ever bothered with boring old lettuce.
Perfect for BBQs, picnics in the park, or just a lazy afternoon snack, it’s like summer in a bowl. And I have a feeling you’ll be looking for any excuse to make it again!
Why You’ll Love This Watermelon Feta Salad
Vibrant Presentation: The combination of bright red watermelon, green herbs, and white feta creates a visually stunning dish that’s sure to impress.
Quick and Easy: This recipe requires minimal preparation and can be assembled in just a few minutes, making it perfect for last-minute get-togethers or busy weeknights.
Versatile Side Dish: This salad pairs well with a variety of main courses, from grilled meats to seafood.
Ingredients
- Watermelon: Use a ripe, sweet, seedless watermelon for the best flavor and texture. Chill it before cutting for an extra refreshing salad.
- Cucumber: Refreshing and mild, it adds crunch and moisture to the dish.
- Feta Cheese: A good quality block feta, preferably made from sheep’s milk, adds the perfect salty tang to balance the sweet watermelon.
- Red Onion: Thinly sliced red onion brings a nice peppery bite and pop of color.
- Fresh Mint and Basil Leaves: A combination of fresh mint and basil adds a beautiful herbal flavor that pairs perfectly with the sweet watermelon and salty feta. Roughly chop them to release their aromas.
- Dressing: A zesty blend of extra virgin olive oil, fresh lime juice, honey, kosher salt, and freshly ground black pepper.
How to Make Watermelon Feta Salad
This salad has become my go-to for summer gatherings. It’s always a crowd-pleaser and looks stunning on the plate with its vibrant colors.
Plus, it’s a great way to stay cool and hydrated on hot days.
Better yet, it’s ready in minutes!
1. DRESSING: Whisk the dressing ingredients in a bowl until well blended.
2. MIX: Add the salad ingredients and toss until well-coated.
3. TOP: Chill until ready to serve, then sprinkle the feta on top. Enjoy!
Tips For the Best Watermelon Feta Salad
If you haven’t tried this flavor combo yet, trust me, you’re missing out!
It’s insanely refreshing and such a fun way to enjoy one of summer’s best treats.
Just read these tips before you start, and it’ll be the best watermelon salad ever!
- Chill the watermelon. Use cold watermelon cubes for the best flavor and texture. I usually let it sit in the fridge overnight before cutting.
- Go seedless. If possible, look for a ripe, seedless watermelon for easy preparation. It should be heavy for its size with a dull (not shiny) rind.
- Block feta. Instead of pre-cubed, grab a block of sheep’s milk feta and crumble it yourself. Sheep’s milk feta is creamier and tangier than cow’s milk versions, which can be quite dry.
- Soak the onion in water. Soak the sliced red onion in ice water for 10 minutes before adding to the salad to remove some of the harsh, raw onion flavor.
- Optional add-ins. Experiment with other additions, like kalamata olives, avocado cubes, sliced chilies, or toasted nuts, for extra flavor and texture.
- Pairings. Serve watermelon feta salad alongside grilled meats, Mediterranean dishes like souvlaki or hummus, or at summer picnics and potlucks.
How to Store
Since this is loaded with watermelon, it won’t freeze. And it won’t last too long in the fridge once it’s mixed with the dressing.
That said, you can make the dressing ahead and prep the ingredients a day in advance, then mix before serving.
And if you have leftovers:
To Store: Transfer leftovers to an airtight container and keep in the fridge for up to 2 days.
The watermelon may release some liquid as it sits, so drain any excess liquid before serving.
More Summer Sides You Have to Try
Pepperoni Pasta Salad
Green Bean Salad
Creamy Cucumber Salad
Strawberry Goat Cheese Salad
Watermelon Feta Salad
6
servings15
minutes168
kcalThis refreshing watermelon feta salad with mint, basil, and honey-lime dressing is the perfect easy summer side dish that’s sure to be a crowd-pleaser.
Ingredients
- For the Dressing
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1-2 tablespoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- For the Salad
6 cups seedless watermelon, cubed (about 3-4 pounds)
1 English cucumber, sliced (about 2 cups)
1/2 small red onion, thinly sliced
1/2 cup fresh mint leaves, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
4 ounce block feta cheese, cubed or crumbled
Instructions
- Make the dressing: In a large bowl, whisk the olive oil, lime juice, honey, salt, and pepper until well combined. Taste and adjust as needed.
- Make the salad: Add the cubed watermelon, sliced cucumber and red onion, and chopped mint and basil. Toss until everything is evenly coated in the dressing.
- Transfer the salad to a large serving platter or individual bowls and let sit for 10-15 minutes so the flavors can meld. Top with the cubed or crumbled feta cheese, serve, and enjoy!
Notes
- Use a ripe, sweet, seedless watermelon for the best flavor and texture. Chill the watermelon before cutting for an extra refreshing salad.
- Soak the sliced red onion in ice water for 10 minutes before adding to the salad to remove some of the harsh, raw onion flavor.
- Use a good quality block feta, preferably made from sheep’s milk, for the best flavor and texture.
