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This watermelon feta salad recipe is the perfect balance of salty, sweet, and refreshing. It’s the perfect side dish for serving alongside your favorite grilled protein at barbecues or summer gatherings.
No matter the season, I love adding my favorite fruits to salads. (Have you tried this strawberry chicken spinach salad?) There’s something about the sweet and salty combination that I can’t get enough of. If you’re the same, this watermelon feta salad is a must-make this watermelon season
The secret to this delicious salad is simplicity. To make it, you’ll just combine juicy watermelon with crunchy cucumbers and salty feta cheese before tossing it all together with some olive oil and lime juice.
Looking for even more delicious salads? Check out my ultimate list of healthy salad recipes!
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Ingredients for Watermelon Feta Salad
This watermelon feta salad is a summer-time staple because it’s not only delicious, but simple to make with a short list of fresh ingredients.
- Seedless Watermelon: the base for this delicious watermelon salad. Cut into bite size pieces or use a melon baller.
- English Cucumber: I prefer English cucumbers for salad recipes like this one because the seeds are smaller and the thin skin means you don’t need to peel them. If you can’t find an English cucumber, use an American cucumber and peel the skin and scrape out the seeds.
- Feta Cheese: adds a creamy, savory, and salty flavors to this simple salad recipe. If you don’t like feta cheese, you can substitute it with goat cheese.
- Pistachios: for extra crunch, add a handful of pistachios to the top of the salad. You can substitute with sunflower seeds if you’d like.
- Extra-Virgin Olive Oil: fresh salads taste best when dressed with a higher quality olive oil so use the good stuff for this salad.
- Lime: adds acidity to brighten up all the flavors in this easy summer salad recipe.
- Mint or Fresh Basil: use fresh herbs to garnish this refreshing dish for a pop of color and flavor.
Variations
Make it Vegan: omit the feta cheese or use a vegan feta instead.
Make it Nut Free: omit the pistachios – the cucumber still provides plenty of crunch in this refreshing summer salad.
Add Spice: if you like heat, you can add a sliced jalapeno to the salad for a sweet/spicy variation on this fruity salad. Use mint as the fresh herb and sprinkle it with Tajin.
Add Another Veggie: you can add more savory flavor by incorporating some thinly sliced red onion or some fresh greens like arugula or baby spinach. Cherry tomatoes or avocados are also a tasty additions to this watermelon mint salad recipe.
How to Make Watermelon Salad with Feta
Once you’ve got the fresh watermelon cubed into bite sized pieces, this salad comes together very quickly.
Prep the Salad Base: Cube the watermelon and chop the cucumber into small pieces. Spread the cubed watermelon and chopped cucumber over a large platter or large bowl. Sprinkle the feta crumbles and pistachios on top.
Garnish: Drizzle the olive oil and lime juice all over the cubed watermelon. Finish the salad with a sprinkle of fresh mint leaves, lime zest, and flaky salt. This salad is best enjoyed within an hour or two, but will keep in the refrigerator for up to 2-3 days.
Tools You Need
You don’t need any fancy tools to make this delicious watermelon salad recipe at home. Here’s what I used to make it:
Make Ahead and Storage Tips
Make Ahead: if you want to get a head start on prepping this easy watermelon salad, you can chop the watermelon and cucumber up to 2 days in advance and store in separate airtight containers in the fridge until ready to use.
Fridge: this salad is best eaten the same day it’s made, but leftovers can be stored in the fridge for up to 2-3 days.
Watermelon Feta Salad
Equipment
- Cutting board
- Chopping knife
- Large serving bowl
Ingredients
- 8 cups cubed watermelon, about ½ small watermelon
- 1 English cucumber, sliced and quartered
- ½ cup crumbled feta, about 2 ounces
- ⅓ cup roasted and salted pistachios, chopped
- 2 tablespoons extra-virgin olive oil
- Juice from 1-2 limes
- Zest from ½ lime
- Small handful of fresh mint and/or basil leaves, torn if large, for garnish
- Flaky salt or kosher salt, to taste
Instructions
- Cut the watermelon into bite-size cubes and quarter the cucumber.Spread the cubed watermelon over a large platter or shallow serving bowl. Arrange the pickled shallot on top, and spoon the leftover vinegar over the salad. Sprinkle the feta and pistachios on top.
- Drizzle the olive oil and lime juice all over. Finish the salad with a sprinkle of fresh herbs, lime zest, and flaky salt. This salad is best enjoyed within an hour or two, but will keep in the refrigerator for up to 4 days.
