Watermelon feta salad is sweet, slightly tangy, and refreshing. It’s the perfect low-calorie meal for hot summer days.
For more summer salads, try our strawberry spinach salad, pineapple cucumber salad, mango salad, and zucchini ribbon salad.
A Simple and Refreshing Summer Salad
There’s no better way to celebrate summer than with a fresh, vibrant watermelon feta salad. This simple yet stunning dish is made with just a handful of ingredients, but it delivers big on flavor, color, and texture.
Juicy watermelon, creamy feta, and refreshing mint come together in a sweet, salty, citrusy mix that’s as satisfying as it is beautiful.
Louise grew up eating this salad all summer long in Denmark, where it’s a classic at every picnic and garden party, as popular as broccoli salad and coleslaw.
But when we made it together in our kitchen in Todi, using a perfectly ripe Italian watermelon, it was so flavorful we couldn’t stop eating—we polished off the entire bowl between just the two of us. Not our best idea.
Our bellies were so full of watermelon, we had to lie on the couch like two sleepy seals for an hour before we could move again. Highly recommend the salad—just maybe not an entire watermelon at once!
Whether you serve it at a summer barbecue next to our black bean burgers, a picnic next to a Caprese sandwich, or as a quick side dish, this watermelon feta salad is a refreshing, beautiful explosion of summer on a plate.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Watermelon: Choose a seedless watermelon for convenience. They’re usually smaller with a uniform dark green rind. We like to cut it into cubes with a knife, but a melon baller works too for a fun presentation.
- Feta Cheese: Traditional Greek feta is made from sheep’s milk or a mix of sheep and goat’s milk. Its salty, creamy flavor pairs beautifully with sweet watermelon. You can substitute with plant-based feta like Violife for a dairy-free option.
- Fresh Mint Leaves: Mint adds a refreshing and aromatic touch that complements both the watermelon and feta. Use plenty, finely chopped. You can substitute fresh basil for a slightly sweeter flavor.
- Lemon Juice (Freshly Squeezed): Adds brightness, acidity, and enhances the flavors of the other ingredients. Lime juice is a good alternative if you don’t have lemon.
- Lemon Zest: Use only the yellow part of the peel, avoiding the bitter white pith. It adds a fresh, citrusy aroma that elevates the whole salad. We recommend using organic lemons since you’ll be eating the peel.
- Extra Virgin Olive Oil: Adds a fruity, rich flavor and helps bring everything together. It also contributes healthy fats and makes the salad more satisfying.
How to make watermelon feta salad
1. Cut the Watermelon: Slice the watermelon in half and place it cut side down on a cutting board. Cut off the rind and white flesh with a sharp knife. Then slice the watermelon into 1-inch (2 cm) slices, cut into sticks, and then into bite-sized cubes.
2. Build the Salad: Transfer the watermelon cubes to a large bowl or serving platter. Drizzle with extra virgin olive oil and lemon juice. Add finely sliced mint leaves, a pinch of salt, and some black pepper.
3. Finish and Serve: Toss gently to combine, being careful not to crush the watermelon. Garnish with crumbled feta, toasted pistachios, finely chopped lemon zest, and extra mint. Serve right away and enjoy with a spoon to catch all the flavorful juices.
Variations
- Watermelon Cucumber Salad: Add diced cucumber, sliced red onion, and a few fresh basil leaves. Toss with olive oil, lemon juice, salt, and pepper. Finish with crumbled feta and lemon zest.
- Watermelon Tomato Salad: Mix in halved cherry tomatoes, sliced black olives, and thinly sliced shallots. Add fresh basil, then dress with olive oil, lemon juice, salt, and pepper. Top with feta and lemon zest.
- Creamy Avocado Twist: For a richer version, gently fold in diced avocado. It pairs beautifully with the sweet watermelon and salty feta. You can also add cucumber or arugula for extra crunch.
Tips
- Use ripe, sweet watermelon: The salad depends on the natural sweetness of the watermelon. Look for one that feels heavy for its size, has a uniform shape, and a creamy yellow spot on the rind (a sign it ripened on the vine).
- Cut the watermelon into bite-sized cubes: Uniform cubes make the salad easier to eat and ensure every bite has a balanced mix of flavors.
- Use good-quality feta: Go for block-style feta packed in brine—it’s creamier, tangier, and crumbles beautifully. Avoid pre-crumbled feta, which is often drier.
- Chop herbs fresh and fine: Mint (or basil) should be chopped right before serving for the best flavor and aroma. Don’t skimp—fresh herbs brighten the entire dish.
- Balance the flavors: Watermelon is sweet, feta is salty, lemon adds acid, and olive oil brings richness. Taste and adjust as needed—especially with salt and lemon juice.
- Serve it cold, but not icy: Chill the watermelon before assembling, but let the salad sit out for a few minutes before serving so the flavors can bloom.
- Toss gently: Watermelon is delicate. Use your hands or a large spoon to toss without crushing the cubes.
Frequently Asked Questions
Yes, you can prep the ingredients a few hours ahead, but we recommend assembling the salad just before serving. Watermelon releases a lot of juice over time, which can make the salad soggy.
Store leftovers in an airtight container in the refrigerator for up to 1 day. The texture of the watermelon will soften, but it will still taste good. Avoid freezing—it ruins the texture.
Yes, you can substitute with plant-based feta for a dairy-free option. If you’re not vegan, try goat cheese or even queso fresco, though the flavor will be slightly different.
Fresh basil is a great alternative. You can also try dill or cilantro, but stick to one herb to keep the flavors clean and fresh.
While optional, both ingredients help bring the salad together. Lemon juice adds brightness and olive oil adds richness. Skipping them can make the salad taste a bit flat.
Feta is naturally salty, so you can skip adding extra salt if you’re watching your sodium intake.
Store watermelon feta salad in an airtight container in the refrigerator for up to 1 day, but for the best texture, enjoy it fresh.
More Summer Salad Recipes
- Avocado salad
- Tomato basil salad
- Rice salad
- Greek salad
- Shirazi salad (cucumber tomatoes)
- Asian cucumber salad
- Chickpea salad
- Black bean salad
If you tried this Watermelon Feta Salad or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Watermelon Feta Salad
Ingredients
- 6 cups watermelon cut into bite-size cubes
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon peel finely diced or grated
- 4 ounces feta or non-dairy feta
- 10 leaves mint optional – finely chopped – sub basil
- 2 tablespoons pistachio nuts optional
Instructions
- Cut the Watermelon: Slice the watermelon in half and place it cut side down on a cutting board. Cut off the rind and white flesh with a sharp knife. Then slice the watermelon into 1-inch (2 cm) slices, cut into sticks, and then into bite-sized cubes. You'll need about 6 cups watermelon.
- Build the Salad: Transfer the watermelon cubes to a large bowl or serving platter. Drizzle with 1 tablespoon extra virgin olive oil and 2 tablespoons lemon juice. Add ½ teaspoon salt, ¼ teaspoon black pepper, and 10 leaves mint (finely sliced).
- Finish and Serve: Toss gently to combine, being careful not to crush the watermelon. Garnish with 4 ounces feta, 2 tablespoons lemon peel (finely chopped), and 2 tablespoons pistachio nuts Serve right away and enjoy with a spoon to catch all the flavorful juices.
Video
Notes
- Feta → Use plant-based feta for a dairy-free version
- Mint → Swap with fresh basil for a sweeter twist
- Lemon juice → Use lime juice if that’s what you have
- Lemon zest → Optional, but adds a citrusy kick
- Pistachios → Try almonds or skip for nut-free
- Use cold, ripe watermelon for the best flavor and crunch
- Cut watermelon into bite-sized cubes for easy serving
- Toss gently to avoid breaking the fruit
- Serve fresh—watermelon releases liquid over time
- Don’t overdo it… trust us, watermelon belly is real!
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Absolutely the best watermelon salad I ever made! Thank you both so much for this amazing recipe. Made it exactly as you did and it came out perfectly. Everyone loved it!
Fantastic, Anita. I’m so delighted that everyone enjoyed the salad. YAY!
Thanks for sharing. All the best, Louise
Non capisco perché il mio commento riguardo il fatto che un formaggio non è un alimento “plant based” venga cancellato ogni volta.