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This watermelon feta salad is something I bring to every summer cookout, and it’s always the first bowl to empty. Sweet watermelon, salty feta, fresh mint and basil, and a squeeze of lime. No cooking, no fuss, ready in 15 minutes.
This watermelon feta salad is one of my favorite salads to make during the summer. It’s fresh, light, and comes together so quickly. I usually serve it with grilled chicken or kabobs, especially when we’re eating outside in the warmer months. The sweet watermelon with the salty feta and fresh herbs gives it that simple Mediterranean flavor I grew up loving.
Recipe Overview
Why This Combination Works
The saltiness of feta against sweet watermelon is one of those pairings that sounds odd until you try it. The lime juice ties everything together and keeps it from being too sweet, and the fresh herbs are what really make it so good! Don’t skip them and don’t use the dried versions.
How to pick the best watermelon
- Avoid watermelons with soft spots or bruising
- Choose a watermelon that feels heavy for its size
- Look for a creamy yellow spot on the outside, which means it had time to ripen naturally
- A dull-looking watermelon is usually sweeter than a shiny one
Tips Worth Knowing
- Don’t dress it too early: The watermelon releases a lot of juice as it sits, so if you’re bringing this somewhere, keep the dressing separate and toss it just before serving.
- Pick a ripe watermelon: The whole salad depends on this. Tap that watermelon! It should sound hollow.
- Add the herbs last: If you’re prepping ahead, leave the mint and basil off until you’re ready to serve or they’ll wilt and turn dark.
- Cheese swap: Not a feta fan? Goat cheese works really well here. Mozzarella has a milder taste but also a good option. For vegan, just leave the cheese out or use a vegan friendly option, there are so many available now.
Ingredients needed
This is just a list of ingredients needed to make this salad. Full measurements are listed further down below in the recipe card.
- Watermelon: Go for seedless watermelon here. No one wants to crunch on seeds or pick them out.
- Cucumbers: I like to use Persian or English cucumbers
- Fresh Blueberries: This recipes works well with blueberries but blackberries will work in a pinch.
- Olive oil: This is what works well for salads. It will taste much better than avocado oil.
- Feta cheese: Use the block kind and not crumbled feta in jars.
- Herds: Fresh mint and Fresh basil
- Lime: I prefer lime over lemons here. But if lemons is all you have go ahead and use it.
- Salt and pepper
Easy ways to change it up
- Add arugula for extra freshness
- Add sliced avocado for a creamier texture
- Add red onion for more flavor
- Drizzle with balsamic glaze before serving
- Sprinkle a little za’atar on top for a Mediterranean twist
How To Make Watermelon Feta Salad
- Prepare the salad ingredients: Make sure to chop the cucumbers and cube the feta cheese and watermelon. Place in a large bowl.
- Combine ingredients: Next, add the lime juice, olive oil, and a generous sprinkle of salt and freshly ground pepper.
- Stir: Gently stir and serve immediately. Enjoy!
Common Questions
You can prep all the ingredients separately and store them in the fridge, but don’t combine everything until you are ready to serve. Once mixed, the watermelon releases juice quickly and the salad gets watery within a couple hours.
This salad will last about 1 to 2 days in the fridge it it’s already mixed in with the dressing even though it is best served fresh. The blueberries and cucumber hold up just fine.
I recommend using mini seedless watermelons which tend to be sweeter and less watery than the large ones. If you can find them, grab one.
Yes, goat cheese works well if you want something creamier and less salty.
What to serve with watermelon feta salad
This salad goes really well with grilled chicken, kofta kabobs, salmon, burgers, shawarma, or simple BBQ meals. It also works great as a light lunch with warm pita on the side.
You may also like
- Strawberry Spinach Salad
- Easy Mustard Potato Salad
- Grilled Chicken Mango Salad
- Mediterranean Chopped Salad
- Easy Classic Macaroni Salad
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Watermelon Feta Salad
Video
Ingredients
- 4 cups watermelon, mini and seedless, rind removed and cubed
- 2 Persian cucumbers, chopped
- 1 cup blueberries, fresh
- 3 ounces feta cheese, cubed
- 1 tablespoon mint, chopped
- 1 tablespoon basil, chopped
- 1 tablespoon extra virgin olive oil
- 1 lime, juiced
- salt and freshly ground pepper
Instructions
- Prepare all the salad ingredients and add them to a large salad bowl. (4 cups watermelon, 2 Persian cucumbers, 1 cup blueberries, 3 ounces feta cheese, 1 tablespoon mint, and 1 tablespoon basil)
- Add 1 lime (juiced), 1 tablespoon extra virgin olive oil, and a generous sprinkle of salt and freshly ground pepper and .
- Gently stir to combine, then serve immediately and enjoy!
Notes
- If you don’t like feta cheese, then you could substitute it with mozzarella or goat cheese. Any other crumbly cheese of choice.
- To make this vegan, then omit the cheese altogether.
- Store the leftovers in an airtight container and place them in the refrigerator. The fruit salad will last in the refrigerator for 3-4 days.
- You may sub the lime for lemons.
- Best to use fresh herbs. But if you don’t have any you may use dried.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
