There’s something about hot summer days that makes me crave something cold, juicy, and refreshing. That’s exactly why I created this Watermelon Feta Salad. I still remember the first time I made it on a scorching afternoon in July. The watermelon had just come from the market — ripe, red, and ice cold. I had feta cheese left over from another dish, and my mint plant was growing like wild in the garden. The moment I combined everything, I knew I had a winner. One bite and I was hooked — it was salty, sweet, crisp, and tangy all in one. It became an instant hit at our family BBQ, and now it’s a staple every time we grill outdoors.
Why You’ll Love This Recipe
First of all, this salad is the definition of refreshing. If you’ve never tried watermelon and feta together, you’re in for a surprise. The juicy sweetness of watermelon paired with the creamy saltiness of feta creates a combination that’s hard to beat.
Versatile
This salad goes well with almost anything. You can serve it at lunch, bring it to a picnic, or enjoy it as a side at a BBQ. It’s ideal for casual gatherings, but also elegant enough for dinner parties.
Budget-Friendly
The ingredients are simple and affordable. You can find them in most grocery stores, and in season, watermelon and cucumber are especially cheap. You don’t need any fancy equipment or specialty items — just a bowl and a knife.
Ingredients for Watermelon Feta Salad
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2 tablespoons olive oil – This forms the base of the light dressing and adds richness.
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2 tablespoons chopped fresh mint – Fresh and fragrant, it brightens the entire dish.
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1 tablespoon balsamic vinegar – For a tangy bite and a touch of sweetness.
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½ teaspoon salt – Enhances the natural flavors.
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½ teaspoon black pepper – Adds a mild kick to balance the sweetness.
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6 heaping cups cubed watermelon – The star ingredient, juicy and naturally sweet.
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1 English cucumber (cut in fourths and sliced) – Adds crunch and freshness.
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½ cup thinly sliced red onion – Slightly sharp, it gives the salad complexity.
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¾ cup crumbled feta cheese – Creamy, salty, and tangy, it ties everything together.
This salad is more than a side dish. It’s a refreshing burst of flavor that’s perfect for summer. It looks beautiful on the table and tastes even better than it looks.
How to Make This Watermelon Feta Salad
Making this salad couldn’t be easier. In fact, it’s one of my go-to recipes when I need something quick, fresh, and impressive. The flavors are bold and well-balanced, yet the preparation is simple enough that you can pull it together in just 15 minutes. Even better, it doesn’t require any cooking at all — which is a huge relief during hot weather.
Step-by-Step Instructions for Making
Step 1: Prepare the Dressing
Start with a large mixing bowl. Pour in 2 tablespoons of olive oil, then add 2 tablespoons of chopped fresh mint. Follow with 1 tablespoon of balsamic vinegar, ½ teaspoon salt, and ½ teaspoon black pepper.
Now whisk it all together until the ingredients are fully combined. The mint should be evenly distributed throughout the vinaigrette. This dressing is light but packed with flavor — tangy, herby, and slightly sweet.
Step 2: Add the Fresh Produce
Next, prepare the main salad ingredients. Take 6 heaping cups of cubed watermelon. The pieces should be bite-sized but not too small — you want each one to be juicy and hold its shape.
Slice 1 English cucumber into quarters lengthwise, then slice those pieces crosswise into thin wedges — you should get about 2 cups total.
Then, thinly slice ½ cup of red onion. The thinner the better, so the flavor isn’t overwhelming.
Add all these ingredients to the bowl with the dressing.
Step 3: Toss Gently to Combine
Use a large spoon or spatula to gently toss everything together. Be careful here — watermelon is delicate and can break down quickly. Coat all the ingredients in the dressing evenly. You’ll already start to notice the bright aroma of mint and vinegar coming through.
Step 4: Add the Feta Last
Once the salad is evenly coated, sprinkle in ¾ cup of crumbled feta cheese. Toss again very gently — you don’t want the feta to dissolve into the juice. It should stay in small creamy chunks scattered throughout the salad.
Step 5: Serve and Garnish
This salad is best served immediately, while everything is cold and crisp. You can garnish it with a little extra chopped mint if desired. If preparing ahead, keep the salad and dressing separate and combine them just before serving to keep the texture fresh.
Quick and Easy
With only a few steps and no cooking involved, this recipe is incredibly simple. It’s ideal for busy days or when you want something that looks and tastes fancy without much effort.
Customizable
You can easily adapt the salad to your liking. Don’t like onions? Skip them. Want more protein? Add grilled chicken. Prefer extra crunch? Toss in some toasted sunflower seeds. It’s a very forgiving recipe that works with what you have on hand.
Crowd-Pleasing
Every time I serve this salad, someone asks for the recipe. It’s a hit with adults and kids alike. The vibrant colors and balanced flavor make it a standout dish at any gathering. Whether you’re hosting or just need a refreshing lunch, this salad delivers every time.
FAQs
Can I make this salad ahead of time?
Yes, but it’s best to keep the dressing and salad ingredients separate until just before serving. Watermelon releases juice quickly, so combining everything too early can make the salad watery.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator. It’s best to eat them within 24 hours. After that, the watermelon may start to soften and the feta can lose texture.
What can I use instead of feta cheese?
If you don’t have feta, you can try goat cheese for a similar tangy flavor. Vegan feta also works well if you want a dairy-free version.
Can I skip the mint?
Yes, but the mint really enhances the freshness of the salad. If you’re not a fan, try fresh basil as an alternative. It brings a slightly different flavor but still works beautifully.
Is this recipe suitable for kids?
Absolutely. The sweet watermelon and mild cucumber make it appealing to kids. If they’re not fond of onions or feta, you can easily reduce those or leave them out for a milder version.
Can I use regular cucumbers instead of English cucumbers?
Yes, but be sure to peel them if the skin is thick or bitter. Remove the seeds if they’re large, as they can add unwanted moisture.
Is there a way to add protein to make this a full meal?
You can easily turn this into a light meal by adding grilled chicken, chickpeas, or quinoa. These additions complement the base salad and make it more filling.
Watermelon Feta Salad
This Watermelon Feta Salad is a refreshing and vibrant summer dish. With juicy watermelon, crisp cucumber, tangy red onion, creamy feta, and fresh mint, it’s the perfect combination of sweet and savory. Finished with a light balsamic dressing, it’s quick to make and always a crowd-pleaser.
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tablespoons olive oil
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2 tablespoons chopped fresh mint
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1 tablespoon balsamic vinegar
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½ teaspoon salt
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½ teaspoon black pepper
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6 heaping cups cubed watermelon
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1 English cucumber (cut in fourths, and sliced – about 2 cups)
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½ cup thinly sliced red onion
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¾ cup crumbled feta cheese
Instructions
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In a large mixing bowl, whisk together the olive oil, chopped mint, balsamic vinegar, salt, and black pepper until well combined.
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Add the cubed watermelon, sliced cucumber, and thinly sliced red onion to the bowl. Gently toss to coat all the ingredients with the dressing.
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Sprinkle the crumbled feta cheese over the salad. Gently toss again to mix without breaking the feta pieces.
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Serve immediately. Garnish with extra fresh mint if desired.
Notes
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For best results, serve the salad fresh. If preparing ahead, store the dressing separately and toss just before serving.
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Fresh mint adds brightness, but you can substitute fresh basil for a different twist.
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Red onions can be soaked in cold water for 10 minutes before adding to reduce sharpness.
- Prep Time: 15 minutes