Watermelon Feta Salad – quick and easy fresh summer salad with cubed watermelon, diced cucumber, crumbled feta cheese, basil and mint tossed in a light, citrusy olive oil dressing.
Last weekend I was on vacation at the beautiful home of a good friend of mine on a cove in Rhode Island. Think Hallmark movie scene meets 5 Star Weekend with Jennifer Garner.
We had a great time hanging out, kayaking and eating delicious fresh seafood at some really good restaurants there.
One dish we thought about ordering – but didn’t – was Watermelon Feta Salad. It’s been on my mind ever since so I had to go home and recreate it.
It’s simple, fresh and says summer in the best possible way: sweet watermelon, crunchy cucumber, tangy feta, fresh herbs and the simplest light olive oil-citrus dressing.
Make a full batch if you have the crowd or cut the recipe in half and enjoy it over a couple of days like I did with some grilled chicken. Either way, you’re going to love this one.
Why I love this salad:
- Quick and easy to make. No complicated techniques, no cooking and very little prep.
- Light and refreshing. Perfect for hot summer days when you want something fresh.
- Great for entertaining. Make it ahead and chill. It travels well to a summer gathering.
- It’s not lettuce. Need I say more?
Ingredients needed to make Watermelon Feta Salad:
- 6 cups watermelon cut into 1-inch cubes
- 2 cups persian or mini cucumber, diced into bite size pieces
- ¼ small red onion, very thinly sliced (or swap pickled red onions)
- 3 ounces feta cheese block crumbled to small chunks
- ¼ cup fresh mint leaves torn
- ¼ cup fresh basil leaves torn
- 3 tablespoons olive oil
- 1 tablespoon honey (or more to taste)
- 1 tablespoon fresh lemon juice (or more to taste)
- Pinch of flaky sea salt (optional finish)
How to make Watermelon Cucumber Salad:
1. Prep the ingredients
Cut watermelon into bite-sized pieces about 1″ cubes).
Dice cucumber into about 1/2″ pieces. Very thinly slice red onion or use pickled red onions instead (the acidity works well with the other flavors). You’ll want to use less than 1/4 of a large red onion so it doesn’t overpower the salad.
I recommend tearing the basil and mint leaves instead of chopping because it keep them fresher.
2. Make the dressing
Add dressing ingredients to a small bowl or jar with a lid. Whisk or shake to combine well. Taste and adjust honey or lemon to your preference.
3. Combine the salad
Add the watermelon, cucumber, red onion, mint, and basil to a large bowl.
NOTE: add feta cheese just before serving the salad.
Pour dressing over the top and gently toss everything together. Optional: sprinkle on a little flaky sea salt just before serving.
Subs and variations:
- Adjust the amount of feta cheese to your preference.
- Use either raw or pickled red onions.
- Swap shallots for red onion.
- Use lime instead of lemon.
- Sprinkle on a little Tajin seasoning instead of salt at the end.
Tips for making this salad:
Choose a sweet watermelon. Pick one that feels heavy for its size, has a yellow field spot (it ripened in the sun) and has a hollow sound when you thunk it.
Buy block feta – taste and texture are better.
Use fresh herbs. This salad is all about freshness – dry won’t do in this recipe.
Add feta just before serving the salad so it doesn’t get mushy.
Use only a light sprinkle of salt at the end so it doesn’t get too salty.
Use pickled red onions if you have the – they add even more flavor to this simple salad though raw onions work well in this recipe too.
What to serve with Watermelon Feta Salad:
This salad is perfect for a casual summer dinner, a backyard barbecue or a girls’ night with friends and your favorite Rosé.
FAQs:
Can I make watermelon feta salad ahead of time?
Yes, but for the best texture, I recommend assembling it relatively close to serving time. You can prep the ingredients and dressing ahead of time, then combine everything and chill the salad before serving.
How long does watermelon feta salad last?
This salad is best enjoyed fresh. Because watermelon releases liquid as it sits, the texture can become softer over time. Store leftovers covered in the refrigerator and enjoy within a day or two. Drain excess moisture at the bottom of the container.
Can I use pickled red onions?
Absolutely. Pickled red onions are one of my favorite additions to this salad. Their tangy flavor works so well with the sweet watermelon and creamy, salty feta.
Can I leave out the honey?
Yes. If your watermelon is very sweet, you may not need it at all. The honey is there to add a little extra sweetness and balance the lemon juice.
Enjoy!
Did you make this recipe?
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Best Watermelon Feta Salad
Ingredients
The Salad:
- 6 cups watermelon cut in 1" cubes
- 2 cups Persian or mini cucumber diced into bite size pieces
- 1/4 or less red onion very thinly sliced (or swap pickled red onions)
- 3 ounces feta cheese block cheese recommended (or more to taste)
- 1/4 cup fresh mint leaves torn
- 1/4 cup fresh basil leaves torn
The Dressing:
- 3 tablespoons olive oil
- 1 tablespoon honey or to taste
- 1 tablespoon fresh lemon juice or more to taste
- small pinch OPTIONAL: flaky sea salt finish
Instructions
- Add dressing ingredients to a small bowl or jar with a lid. Whisk or shake until combined well. Set aside.
- Cut watermelon into bite-sized pieces about 1″ cubes). Dice cucumber into about 1/2″ pieces. Very thinly slice red onion or use pickled red onions.
- Tear basil and mint leaves.
- Add the watermelon, cucumber, red onion, mint, and basil to a large bowl. NOTE: add feta cheese just before serving the salad.
- Pour dressing over the top and gently toss everything together. Optional: sprinkle on a little flaky sea salt just before serving.