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Watermelon Salad with Feta
Sweet, crisp fruit pairs beautifully with fresh herbs and a punchy vinaigrette in this recipe for Watermelon Salad with Feta. Made with just 6 ingredients and a handful of pantry staples, this easy sweet-and-savory side is ready for eating in just 10 minutes!
Table of Contents
Why We Love This Recipe
This watermelon cucumber feta salad is a refreshing alternative to classic fruit salads. Having the perfect balance of savory and sweet in one delicious bite is superlative. It’s why we love things like caramel corn, BBQ sauce, or apple pie with a slice of cheddar cheese (don’t knock it till you try it!).
Aside from being a shining example of the harmony that can be achieved between salty and sweet foods, this Watermelon Salad recipe is also:
- WHOLESOME & NUTRITIOUS. Made with fresh summer watermelon, bright herbs, and a salty, crumbly sprinkling of protein-rich feta, this tasty salad feels good to eat.
- BUDGET-FRIENDLY. In peak season, it’s likely you can get a huge 10-lb watermelon for under $5. You can feed lots of mouths with 10 pounds!
- TAKES ONLY 6 MAIN INGREDIENTS. A short ingredient list speaks to how simple this watermelon mint salad is to put together.
Ingredients For Watermelon Salad
You don’t need much to make this superb watermelon salad. Here’s your shopping list:
- Watermelon – This is a salad that has a true season. Make sure to reserve it for when watermelons are in peak production for the best flavor.
- Cucumber – I like either small Persian or long English varieties. If you get a conventional cuke, simply peel it, cut it vertically in half, and scoop out the seeds before continuing with the recipe.
- Red Onion – I love the sharpness of red onions against the sweet melon and salty feta. If you’d rather have a softer palate, scallions or shallots would make excellent substitutes.
- Feta Cheese – If possible, purchase feta in brine. If not, grab a cube of it and crumble it yourself. You’ll get a better deal per ounce if you do.
- Fresh Mint & Fresh Basil – Summer salads demand nothing short of the freshest produce, including herbs.
- Red Wine Vinegar & EVOO – Since the vinaigrette dressing for this watermelon and cucumber salad is so simple, I recommend using the best quality of both that you can.
How To Make Watermelon and Feta Salad
Be sure to check the recipe card below for full ingredients & instructions.
This watermelon feta salad recipe is as easy as it gets! Here’s how it’s made:
- Whisk Vinaigrette. Add vinegar, oil, a pinch of salt, and a pinch of pepper to a large mixing bowl and whisk to combine.
- Toss Salad. To the bowl, add the watermelon, cucumber, onion, mint, and basil, then crumble the feta cheese and add it to the salad. Toss gently to combine and coat the salad with the dressing.
- Taste and adjust seasonings, vinegar, and oil. Feel free to add more as you wish.
- Garnish with crumbled feta, mint, and basil. Enjoy!
FAQs
Are seedless or seed-in watermelons better?
I personally like seedless watermelons, not only because you don’t have to spit the seeds out, but also because they just taste better. Don’t take my word for it: lots of people apparently feel that way.
How do I pick a good watermelon?
Look for a melon that is heavy for its size; that means it’s juicy! Also, ripe watermelons should have dull skin and a brown stem. If the stem is still green or the skin is still shiny, that’s an indication that it could’ve used more time on the vine. Another good sign to look for is the size of the field spot; the larger the yellow space on the watermelon’s skin, the longer it spent ripening.
What other cheese could I use instead of feta?
Halloumi, paneer, or bread cheese are all delightfully squeaky, which helps get the feta vibe across. They can all also be grilled, if you want a fun variation. The popular Mexican cheeses known as queso fresco and cotija cheese are also great options.
Serving Suggestions + Pairs Well With:
I happily and proudly serve this watermelon cucumber salad next to just about any cookout favorites you can name. It’s a fun, savory spin on fruit salad and I have a feeling you’ll love it! This recipe:
- Pairs well with spicy flavors like my bacon-wrapped jalapeño poppers or spicy buffalo chicken wings.
- It’s also a great match for anything slathered in BBQ sauce like these lil smokies, meatballs, or sliders.
If you want to pair it with Mexican flavors, consider swapping out the mint for cilantro. It’ll be right at home next to everything from empanadas and salsa to queso and shrimp.
Variations
Watermelon feta cucumber salad became a near-instant classic, and for good reason: it’s delicious! That said, there are plenty of ways to customize this recipe to your needs and tastes. Here are a few of my favorite variations:
- Add a handful of peppery greens to make a watermelon arugula salad.
- Omit the mint and swap in Thai basil to use next to your normal Italian basil for a bright and fresh watermelon basil salad.
- Dress your salad with balsamic or rice wine vinegar instead of red wine vinegar.
- Go for a quirky but delicious tomato watermelon salad by adding some heirloom tomatoes to the mix.
Storage
- Once dressed, watermelon doesn’t have a long shelf life. I recommend eating this salad within a few hours for the best results.
- Any leftovers can be refrigerated for up to 24 hours.
Expert Tips
- How to chiffonade basil. Roll the leaves tip to tip into a tidy bundle that looks like a tiny green burrito, then slice. Easy, peasy! If that feels like too much commitment, feel free to invest in some sharp herb scissors.
- How to peel a watermelon. The easiest way to cut a watermelon is to remove the two ends, then stand it upright on one of the flat ends. Using a knife with a long blade, remove the skin from the top down in strips, rotating the melon either clockwise or counterclockwise to reveal more skin as you go.
- Use the watermelon and/or cucumber rind and herb stems to make a refreshing summer cooler that simultaneously stretches your grocery budget. I’m sure you’ve heard the news: fruit-infused water is delicious. You might not know that it doesn’t have to be expensive! Turns out, those “disposable” parts of your produce still have lots of flavor to offer. Submerge the scraps into a pitcher filled with water and stuff it in the fridge for an hour or two. Serve over ice and enjoy the summery spa vibes!
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Watermelon Salad
Watermelon Salad is made with sweet watermelon, crunchy cucumbers, fresh herbs and a tangy vinaigrette for a completely refreshing appetizer.
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
Salad:
- 5 cups cubed seedless watermelon
- 2 cups sliced cucumber Persian or English varieties
- ½ cup thinly sliced red onion
- 4 ounces feta cheese
- ¼ cup fresh mint chopped
- ¼ cup fresh basil chopped (chiffonade)
Dressing:
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Add vinegar, oil, a pinch of salt and a pinch of pepper to a large mixing bowl and whisk to combine.
- To the bowl, add the watermelon, cucumber, onion, mint and basil, then crumble the feta cheese and add it to the salad. Toss gently to combine and coat the salad with the dressing.
- Taste and adjust seasonings, vinegar and oil. Feel free to add more as you wish.
- Garnish with crumbled feta, mint and basil.
Notes
- This recipe will make about 4 cups of salad. You can very easily make more of less with a quick adjustment of the ingredients. as an appetizer, plan on about half a cup per person.
- Once dressed, watermelon doesn’t have a long shelf life. I recommend eating this salad within a few hours for the best results.
- Any leftovers can be refrigerated for up to 24 hours.
Nutrition
Calories: 163kcalCarbohydrates: 13gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 17mgSodium: 219mgPotassium: 249mgFiber: 1gSugar: 9gVitamin A: 965IUVitamin C: 13mgCalcium: 118mgIron: 1mg
