This Watermelon Feta Salad is the ultimate refreshing summer side dish—juicy, sweet watermelon paired with salty feta, fresh mint, and a tangy lime dressing. It comes together in 10 minutes and looks stunning on any summer table.
Whether you're hosting a backyard BBQ, heading to a picnic, or just need a cooling no-cook salad for a hot day, this Watermelon Feta Salad is a go-to. It’s hydrating, full of flavor, and naturally gluten-free.
And it's the perfect summertime garden-to-table recipe. If you’re growing summer herbs like mint or basil, you can use them in this recipe. I also have fresh watermelon and Armenian cucumber growing in my summer garden and grabbed a watermelon radish and lime that I harvested in the spring. This is a perfect garden-to-table moment.
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Why You’ll Love This Salad
- An easy Mediterranean-inspired appetizer that's ready in under 10 minutes.
- A great way to use your summer produce - watermelon, mint, radish, and cucumbers.
- Juicy watermelon and tangy feta are a sweet and salty match made in heaven.
- It's a no cook salad that's perfect for hot days when you want something cool and light due to the high water content in watermelon and cucumber.
- It's picnic-friendly and great for potlucks or summer cookouts. You can easily scale it up for a crowd by doubling or tripling the ingredients. Or you can make yourself a bowl.
Ingredients
- Watermelon - Use seedless watermelon. I love growing Sugar Baby Watermelons.
- Cheese - Ideally, use sheep's milk feta.
- Herbs - Use torn or chopped mint. Substitute with basil or tarragon.
- Cucumber - Add a refreshing crunch. Ribbons of cucumber would also be a stunning way to present this salad. I used Armenian cucumber for this.
- Red Onion - Use thinly sliced red onions but even better? Quick pickled red onions adds acidity without overpowering the dish.
- Radish - I use watermelon radish for the extra watermelon effect but a regular radish is fine. It adds a bit of zest that can be replaced with arugula.
- Dressing - We're making a basic dressing with olive oil and lime juice. You can also add a bit of balsamic vinegar or champagne vinegar for acidity or honey for sweetness.
For a crunch, add toasted pine nuts, pistachios, or slivered almonds bring texture and richness.
How to Make Watermelon Feta Salad
- Step 1: Prep the cubed watermelon, quartered cucumber, sliced radish, and thinly sliced red onion.
- Step 2: Prep the dressing by mixing together olive oil, fresh squeezed lime juice, chiffonade mint, salt, and pepper.
- Step 3: Add in the feta. Pour the dressing over the Watermelon Feta Salad and toss to combine. Garnish with extra flowers, edible flowers, or flowers from herbs that have gone to seed.
Serve it on a bed of baby arugula, spinach, or little gem lettuce to make it feel more like a composed salad. The watermelon feta salad goes great alongside:
- Grilled chicken or shrimp skewers
- Veggie burgers or lamb burgers
- Herby couscous or lemon orzo
- A glass of chilled rosé or mint lemonade
This salad also makes a stunning addition to any brunch spread or Fourth of July menu.
Variations
- Greek-Inspired – Include Kalamata olives, cherry tomatoes, and oregano.
- Vegan Version – Swap feta for vegan feta.
- A splash of red wine vinegar or sherry vinegar in the dressing can add depth.
- A sprinkle of sumac or Aleppo pepper adds color and a citrusy, mildly spicy note.
Expert Tips and Tricks
- Use chilled ingredients. This salad tastes best when everything is cold.
- Choose a ripe watermelon. Look for one with a yellow spot (ground spot) and a hollow sound when tapped. It'll also be dull and the tendril next to it will be brown.
- Don’t overmix. Toss gently to keep the watermelon from breaking apart.
- Make it right before serving. The watermelon will release water over time, so it's best fresh.
Storage
While this salad is best served fresh, leftovers can be stored in an airtight container in the fridge for up to 1 day. The watermelon will release liquid, so you may want to drain before serving again.
More Salad Recipes to try
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Feta Watermelon Salad
Equipment
Ingredients
Method
- Cut your watermelon into bite-sized cubes and place in a large mixing bowl. Make sure it’s chilled for the most refreshing bite.
- Top the watermelon with crumbled feta, cucumber, radish, and red onion.
- In a small bowl, whisk together lime juice, olive oil, chopped mint, a pinch of salt, and pepper. Pour over the salad and toss gently to combine.
- This salad is best served immediately fresh and cold. Garnish with extra mint, a drizzle of balsamic glaze, cucumber flowers, and herbs that have gone to flower.
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