I just made a Watermelon Salad With Feta Cheese that somehow hits sweet, salty, herby and tangy in one bite so you should keep scrolling to see why it actually works.
I can’t get over this Watermelon Salad With Feta Cheese. I love how sweet watermelon pieces crash into salty feta cheese and fresh basil leaves, messy and unapologetic.
But it’s not about being fancy. It’s about bright acid, crunchy textures, and that sudden hit of herb that wakes your mouth.
I eat it straight from the bowl, fork abandoned. And I’ll brag about it to anyone grilling in the yard.
Watermelon Feta Basil Salad? Yeah, it’s my go-to for summer BBQs when I want simple, loud flavor that actually makes me stop and smile.
No frills. Just ridiculously tasty right.
Ingredients
- Fresh watermelon — juicy, sweet crunch that makes the salad feel like summer.
- Feta cheese — salty, creamy bite; it’s the protein that keeps things interesting.
- Fresh basil — bright herbal notes, basically a fragrant green hug.
- Balsamic glaze — glossy tangy sweetness, it’s the dessert-y drizzle that balances sweetness.
- Extra virgin olive oil — silky mouthfeel and subtle fruitiness, ties everything together.
- Fresh lime or lemon juice — zesty kick, it wakes the whole bowl up.
- Flaky sea salt — crunchy salt pops that highlight sweetness and cheese.
- Freshly ground black pepper — mild heat and aroma, a little grown-up bite.
- Optional red onion — sharp, crunchy slivers; it’s that slightly punchy contrast.
- Optional fresh mint — cool, bright finish; basically a refresher with each bite.
Ingredient Quantities
- 6 cups seedless watermelon, cut into 1-inch cubes (about 1 small/medium melon)
- 6 ounces feta cheese, crumbled (about 1 cup loosely packed)
- 1/2 cup fresh basil leaves, thinly sliced or torn
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lime juice or lemon juice
- 1/4 teaspoon flaky sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 small red onion, very thinly sliced
- Optional: 2 tablespoons fresh mint, chopped
How to Make this
1. Cut the seedless watermelon into 1 inch cubes and transfer to a large bowl, removing any excess juice with a slotted spoon so the salad does not get soggy.
2. Crumble the feta into a separate small bowl so you can easily sprinkle it over the salad later.
3. Thinly slice or tear the basil leaves and if using, chop the mint and very thinly slice the 1/4 small red onion.
4. In a small jar or bowl whisk together the extra virgin olive oil, fresh lime or lemon juice, flaky sea salt and freshly ground black pepper until combined. Taste and adjust salt or lime if needed.
5. Add the basil, mint (if using) and red onion (if using) to the watermelon and gently toss to distribute without breaking up the cubes.
6. Drizzle the dressing over the watermelon mixture and toss once more gently to coat everything evenly.
7. Scatter the crumbled feta on top, trying to keep some larger chunks for texture.
8. Drizzle the balsamic glaze over the salad in a thin stream for a sweet tangy finish, you can add more or less to taste.
9. Let the salad sit in the fridge 10 to 15 minutes before serving so flavors meld, or serve immediately if you need it right away.
10. Serve chilled, taste one last time and add a pinch more flaky sea salt or black pepper if it needs it.
Equipment Needed
1. Chef’s knife — for cutting the watermelon into 1-inch cubes (sharp makes it safer)
2. Large cutting board — sturdy surface for slicing that big melon
3. Large mixing bowl — to hold the cubed watermelon while you work
4. Slotted spoon — to lift watermelon without all the extra juice
5. Small bowl or jar with lid — to whisk and shake the olive oil, lime and seasonings
6. Whisk or fork — to mix the dressing until it’s combined
7. Small bowl for feta — keeps the crumbled cheese ready to sprinkle on top
8. Tongs or large spoon — to gently toss the herbs, onion and dressing with the watermelon
Note: a baking sheet or tray helps if you want to chill the salad flat in the fridge before serving.
FAQ
Fresh Watermelon Feta Salad Recipe Substitutions and Variations
- Watermelon: try honeydew or cantaloupe for a similar sweet, juicy vibe, or use cucumber if you want something more crisp and mild.
- Feta cheese: swap with crumbled goat cheese for creamier tang, or queso fresco for a milder, crumbly option.
- Fresh basil: use chopped mint for a bright pop, or baby arugula if you want a peppery bite instead.
- Balsamic glaze: substitute with aged balsamic vinegar drizzled thickly, or pomegranate molasses for a fruity-sour punch.
Pro Tips
1. Chill the melon first. Put the watermelon in the fridge for a couple hours so it stays firm and crisp when you toss it, otherwise it gets mushy fast.
2. Drain and pat dry. After cutting, scoop the cubes with a slotted spoon and blot them lightly with paper towels so the salad doesn’t turn into a soggy mess. Also cut the melon just before serving if you can.
3. Keep some big feta chunks. Crumble most of the cheese but leave a few bigger pieces to give you nice bites of salty creaminess instead of everything tasting the same.
4. Taste, then tweak. Add the dressing little by little and sample as you go, more lime for brightness, a tiny pinch more salt if it tastes flat, or extra balsamic glaze for sweetness. Don’t overdress it too early, it’ll water out.
Fresh Watermelon Feta Salad Recipe
I just made a Watermelon Salad With Feta Cheese that somehow hits sweet, salty, herby and tangy in one bite so you should keep scrolling to see why it actually works.
6
servings
152
kcal
Equipment: 1. Chef’s knife — for cutting the watermelon into 1-inch cubes (sharp makes it safer)
2. Large cutting board — sturdy surface for slicing that big melon
3. Large mixing bowl — to hold the cubed watermelon while you work
4. Slotted spoon — to lift watermelon without all the extra juice
5. Small bowl or jar with lid — to whisk and shake the olive oil, lime and seasonings
6. Whisk or fork — to mix the dressing until it’s combined
7. Small bowl for feta — keeps the crumbled cheese ready to sprinkle on top
8. Tongs or large spoon — to gently toss the herbs, onion and dressing with the watermelon
Note: a baking sheet or tray helps if you want to chill the salad flat in the fridge before serving.
Ingredients
6 cups seedless watermelon, cut into 1-inch cubes (about 1 small/medium melon)
6 ounces feta cheese, crumbled (about 1 cup loosely packed)
1/2 cup fresh basil leaves, thinly sliced or torn
2 tablespoons balsamic glaze
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice or lemon juice
1/4 teaspoon flaky sea salt, or to taste
1/4 teaspoon freshly ground black pepper
Optional: 1/4 small red onion, very thinly sliced
Optional: 2 tablespoons fresh mint, chopped
Directions
- Cut the seedless watermelon into 1 inch cubes and transfer to a large bowl, removing any excess juice with a slotted spoon so the salad does not get soggy.
- Crumble the feta into a separate small bowl so you can easily sprinkle it over the salad later.
- Thinly slice or tear the basil leaves and if using, chop the mint and very thinly slice the 1/4 small red onion.
- In a small jar or bowl whisk together the extra virgin olive oil, fresh lime or lemon juice, flaky sea salt and freshly ground black pepper until combined. Taste and adjust salt or lime if needed.
- Add the basil, mint (if using) and red onion (if using) to the watermelon and gently toss to distribute without breaking up the cubes.
- Drizzle the dressing over the watermelon mixture and toss once more gently to coat everything evenly.
- Scatter the crumbled feta on top, trying to keep some larger chunks for texture.
- Drizzle the balsamic glaze over the salad in a thin stream for a sweet tangy finish, you can add more or less to taste.
- Let the salad sit in the fridge 10 to 15 minutes before serving so flavors meld, or serve immediately if you need it right away.
- Serve chilled, taste one last time and add a pinch more flaky sea salt or black pepper if it needs it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 192g
- Total number of serves: 6
- Calories: 152kcal
- Fat: 8.4g
- Saturated Fat: 4.8g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 2.6g
- Cholesterol: 25mg
- Sodium: 362mg
- Potassium: 203mg
- Carbohydrates: 14.2g
- Fiber: 0.7g
- Sugar: 11.6g
- Protein: 4.9g
- Vitamin A: 867IU
- Vitamin C: 13.5mg
- Calcium: 159mg
- Iron: 0.5mg
