Watermelon Feta Salad is THE salad of summer! Bursting with juicy watermelon, crunchy cucumber, creamy feta, the brightness of mint and basil, and a kick of jalapeño, it’s refreshing, flavorful, and easy to make. And that drizzle of honey-lime dressing? Total game changer. Whether you’re planning a backyard BBQ, picnic, or just want something light and delicious on a hot day, this summer salad is always a hit.
Refreshing Watermelon Salad
Watermelon Feta Salad is more than just a fruit salad, it’s a delicious healthy summer salad with a combination of textures and flavors.
Each bite is full of juicy watermelon, and the sweet & savory flavors of feta and the honey-lime dressing.
Why We Love This Watermelon Salad
This isn’t your average fruit salad. Here's why it's one of our most popular summer recipes:
• Sweet + Savory: The juicy watermelon pairs beautifully with salty feta and a hint of spice from jalapeño.
• Quick to Make: Just 25 minutes from start to finish.
• Healthy & Refreshing: Packed with water-rich fruit and cooling herbs.
• Perfect for Parties: Serves a crowd and can be doubled easily.
• Beautiful Presentation: Vibrant colors make it as beautiful as it is delicious!
This amazing Watermelon Feta Salad is the perfect summer side dish that pairs with everything from Greek Sheet Pan Chicken Dinner to Crock Pot Mississippi Pot Roast.
Whether you’re looking for a show-stopping recipe to share with friends or simply craving a healthy salad that’s easy to prep, this watermelon salad has you covered.
Ingredients in Watermelon Feta Salad Recipe
FOR THE DRESSING
• Extra Virgin Olive Oil
• Fresh Lime Juice – Or use Red Wine Vinegar or Lemon Juice.
• Honey
• Fresh Garlic – Jarlic and Garlic Powder just don't taste the same.
• Kosher Salt
FOR THE SALAD
• Cubed Watermelon – Or try a different melon: Cantaloupe, honeydew, or a mix of melons. Adjust the dressing sweetness accordingly as some melons are less sweet than watermelon.
• English Cucumbers – Only one is pictured, but I use 2.
• Red Onion
• Crumbled Feta Cheese – Or try Goat Cheese, crumbled Queso Fresco, or Ricotta Salata.
• Fresh Mint Leaves – Experiment with cilantro, tarragon, or dill for different flavor profiles.
• Fresh Basil Leaves
OPTIONAL GARNISH
• Avocado – Cube the avocado and add on top as garnish.
Variations and Substitutions
Here are some ways you can customize this salad:
• Add Salad Greens: Makes a beautiful full salad. Serve this Watermelon Salad over a bed of arugula or spinach for nutrients and volume.
• No Feta? Use goat cheese or a vegan feta-style alternative.
• More Fruit? Add blueberries or strawberries, or blackberries.
• Add Crunch: Toss in pistachios, walnuts, or sunflower seeds.
• More Spicy Option: The jalapeño is mild without the seeds, so leave them in or use a spicier chile pepper, such as serrano.
How to Make Watermelon Feta Salad
1. Make the Dressing
In a small bowl, whisk together the olive oil, lime juice, honey, garlic, and salt. Taste and adjust to your liking.
2. Assemble the Salad
In a large bowl, add the watermelon, cucumber, red onion, jalapeño, and half of the mint and basil.
3. Dress the Salad
Drizzle with the dressing and gently toss to coat everything evenly.
4. Add Toppings
Top with crumbled feta, remaining herbs, and cubed avocado (if using). Chill until ready to serve.
Pro Tip: For best flavor and texture, serve within an hour of dressing the salad.
Make-Ahead Tips
This salad is best enjoyed fresh, but here’s how you can prep it in advance:
Chop Ahead: Prep the fruit and veggies up to 6 hours ahead and store separately in the fridge.
Wait to Dress: Hold off on adding the dressing and feta until just before serving.
Drain Before Serving: Watermelon releases liquid as it sits, drain excess juice before dressing the salad for best flavor.
Storage Tips for This Salad
• Once dressed and topped with feta, eat within ~2 hours for best texture. If assembled without dressing, it can stay fresh for up to 24 hours in the refrigerator.
• Store leftovers in an airtight container in the fridge for up to 2 days. Note that the texture may soften over time due to the moisture draining from the watermelon.
More of the Best Summer Salads
Italian Chopped Salad Recipe
Loaded Potato Salad Recipe
Dill Pickle Pasta Salad
Beet Salad with Goat Cheese and Orange Vinaigrette
Mexican Street Corn Salad
How to Cut a Watermelon Into Cubes
- Here’s the method I use to cut a watermelon quickly and easily into uniform cubes, perfect for making my Watermelon Feta Salad or other recipe. This method keeps the mess to a minimum and gives you nice, even pieces.
- Step 1: Cut the Watermelon in Half and Trim the Rounded End
Place the whole watermelon on a cutting board and slice it in half crosswise. Then take one half and slice a small piece off the rounded end. This gives you a good starting point for removing the rind—but keep that rounded side facing up during the next step. - Step 2: Remove the Rind With Downward Cuts
Stand the melon half on its large, flat cut side. Starting at the top (where you trimmed the end), make downward cuts with your knife to remove the rind, following the curve of the melon. Continue cutting all the way around until all the rind and white pith are gone. - Step 3: Slice the Peeled Melon Into Slabs, Then Rotate and Slice Crosswise
While the peeled melon is still standing upright, cut it vertically into thick slabs. Turn the melon 90 degrees and make another series of vertical cuts across the slabs. You’ll now have a grid of long, stick-like pieces. - Step 4: Cut Into Cubes
Lay the melon sticks flat and slice across them to create cubes. Repeat the process with the other watermelon half, if using the whole melon.
This Watermelon Feta Salad recipe is one of our most popular summer side dishes! Tangy, salty feta cheese, cucumber, jalapeño, fresh basil and mint accent the sweet watermelon. Delicious and refreshing on a hot summer day.
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Fresh Lime Juice
- 2 Tablespoons Honey
- 1 clove Fresh Garlic, pressed
- ¼ teaspoon Kosher Salt
- 6 cups Cubed Watermelon (½ of an average melon for me)
- 2 English Cucumbers, diced
- ¼ Red Onion, thinly sliced
- 2 Jalapeño Peppers (seeds removed, thinly sliced)
- ½ cup Crumbled Feta Cheese
- ⅓ cup Fresh Mint Leaves, torn
- ⅓ cup Fresh Basil Leaves, torn
- 1 Avocado, cubed
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In a small bowl, whisk together the olive oil, lime juice, honey, garlic and salt. Taste and adjust as desired.
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Add the watermelon, cucumber, red onion, jalapeño, half of the mint, and half of the basil to a large salad bowl. Pour the dressing over and lightly toss to coat all of the salad.
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Top with crumbled feta, remaining mint and basil leaves, and avocado, if using. Chill in the fridge until ready to serve.
Making Ahead
Though this salad is best made as close to the serving time as possible, here are some tips for making it ahead:
- If you are making this salad ahead of time, don't add the dressing or the cheese until just before serving.
- The watermelon will release juice as it sits. You can leave it in or drain it before dressing the salad.
How to Cut the Watermelon
See the blog article for detailed step-by-step instructions with photos.
Approx. Nutrition Per Serving:
Calories: 100 | Total Fat: 4g | Saturated Fat: 2g | Carbohydrates: 15g | Sugars: 12g | Protein: 3g | Fiber: 1g | Sodium: 200mg | Vitamin A: 10% DV | Vitamin C: 20% DV | Calcium: 6% DV | Iron: 2% DV
More Serving Suggestions
- Pair with Grilled Meats: Grilled chicken, fish, or steak benefit from the sweet-and-salty contrast.
- Serve at Picnics: This salad travels well if you store ingredients separately and assemble on-site as close to the event as possible (place the bowl on ice).
- Potluck Star: The vibrant colors and flavors make it a crowd-pleaser at summer gatherings.
- Brunch Idea: Serve alongside smoked salmon bagels, fritattas, or sausages.
- Beverage Pairing: Enjoy with a crisp white wine like Sauvignon Blanc, a light rosé, or an ice-cold lemonade.
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