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This easy Watermelon Salad Recipe combines sweet watermelon and blueberries with crisp cucumber, salty feta cheese, fresh herbs, and lime juice. It takes just 15 minutes to make and is the kind of fresh summer side dish everyone reaches for at barbecues, picnics, and potlucks.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Loved this salad! So fresh and easy to make.” – Emily
“I am a total fan of feta cheese and watermelon so this salad was right up my alley! The mint and basil are a delicious combo of flavors.” – Jere
“This watermelon salad is so refreshing. Even though the weather is getting cooler, I might just have to make more of this to hold onto those last hints of summer!” – Nathan
Why I Love This Watermelon Feta Salad
Watermelon is one of my favorite fruits to serve during the summer, and this Watermelon Feta Salad is a fun way to turn it into a side dish. The watermelon and blueberries are naturally sweet, while the feta adds just enough saltiness to balance the fruit.
I also love the mix of textures. The cucumber is crisp, the feta is creamy, and the fresh mint and basil give the salad so much flavor without needing a heavy dressing. A squeeze of lime brings everything together.
This recipe takes about 15 minutes to make and requires no cooking, which is exactly what I want on a hot summer day. Serve it with grilled chicken, fish, hamburgers, or anything else you are cooking on the grill.
🩷 Kelsey
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Watermelon Feta Salad
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Watermelon Salad
- How to Choose a Ripe Watermelon
- How to Cut a Watermelon
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- Pairing Ideas
- More Summer Side Dishes
- Watermelon Salad Recipe
Ingredients You’ll Need
- Watermelon: Choose a ripe seedless watermelon that is sweet, cold, and firm enough to hold its shape when cut.
- Blueberries: Fresh blueberries add more color and sweetness without requiring any extra sugar.
- Cucumbers: Slice and quarter the cucumbers so they are easy to eat and evenly distributed throughout the salad.
- Feta cheese: Cut a block of feta into cubes or crumble it into large pieces for a creamy, salty contrast to the fruit.
- Fresh herbs: Mint and basil give this salad its fresh summer flavor, so I recommend using fresh herbs rather than dried.
- Limes: Fresh lime juice balances the sweetness of the fruit, and you can add the zest for even more lime flavor.
- Salt: Add this sparingly and only after tasting the salad because the feta is already salty.
Ingredient Additions and Substitutions
This Watermelon Salad Recipe is easy to change based on what you have available.
- Fresh mozzarella: Use mozzarella pearls or cubed fresh mozzarella for a milder cheese option.
- Goat cheese: Crumbled goat cheese is creamy and tangy, although it will soften more quickly than feta.
- Cotija cheese: Mild cotija adds a salty flavor and works well with the lime and watermelon.
- Cottage cheese: Drain it well before adding it and expect a softer, creamier salad.
- No cheese: You can leave out the feta, but I would also reduce or omit the added salt.
- Lemon juice: Fresh lemon juice can replace the lime juice.
- Onion: Add thinly sliced red onion, shallots, or green onion for a savory bite.
- Avocado: Add cubed avocado just before serving for extra creaminess.
- Greens: Serve the salad over arugula or baby spinach to make it more of a traditional green salad.
- Heat: Thinly sliced jalapeño or a pinch of red pepper flakes adds a sweet and spicy contrast.
- Crunch: Add toasted walnuts, almonds, pecans, pistachios, or cashews.
- Other fruit: Strawberries, blackberries, peaches, or cantaloupe can be added or used in place of some of the blueberries.
- Extra dressing: Lightly drizzle the salad with balsamic vinegar, balsamic glaze, or extra virgin olive oil just before serving.
How to Make Watermelon Salad
- Prepare the ingredients. Cut the watermelon and feta into bite-size cubes. Slice and quarter the cucumbers, rinse and dry the blueberries, and thinly slice the mint and basil.
- Combine the fruit and cucumber. Add the watermelon, blueberries, and cucumbers to a large serving bowl. Gently stir to distribute the ingredients evenly.
- Add the herbs and lime. Add the mint, basil, and juice from both limes. Add lime zest and a small amount of salt, if desired.
- Finish with feta. Gently fold in the feta cheese so it does not break apart too much. Serve immediately or cover and refrigerate until serving.
How to Choose a Ripe Watermelon
Because watermelon is the main ingredient, choosing a good one makes a big difference in the finished salad.
Look for a watermelon that:
- Feels heavy for its size
- Has a creamy yellow field spot where it rested on the ground
- Has a firm rind without soft spots or deep cuts
- Has a dry, brown stem rather than a fresh green one
- Makes a deep, hollow sound when tapped
A seedless watermelon is the easiest option for this recipe. Chill it before cutting so the salad is cold and ready to serve.
How to Cut a Watermelon
For this salad, cut the watermelon into bite-size pieces that are close to the same size as the cucumber and feta.
Start with a large, sharp knife and a stable cutting board. Cut a thin slice from both ends of the watermelon, then stand it upright on one of the flat ends. Slice downward around the melon to remove the rind and white layer.
Cut the peeled watermelon in half lengthwise. Place each half cut-side down, slice it into approximately one-inch pieces, and then cut those pieces into strips and cubes.
You can also use a melon baller if you prefer rounded pieces.
Recipe Tips
- Start with cold ingredients. Chilled watermelon, blueberries, and cucumber make this salad especially good on a hot day.
- Use block feta. Feta sold in a block is usually creamier and holds its shape better than finely crumbled feta.
- Dry the produce. Excess water from washed berries, cucumbers, or watermelon can collect at the bottom of the bowl.
- Cut even pieces. Keeping the watermelon, cucumber, and feta close to the same size makes the salad easier to serve and eat.
- Slice the herbs into ribbons. Stack the leaves, roll them tightly, and slice across the roll to make thin strips.
- Add the feta last. Folding it in at the end keeps the pieces from breaking down and coating all the fruit.
- Salt carefully. Feta is already salty, so taste the salad before adding more.
- Do not overdress the salad. Watermelon releases plenty of juice. A squeeze of lime is usually all it needs.
- Serve it soon after assembling. The salad tastes best while the watermelon and cucumber are still crisp.
Frequently Asked Questions
This recipe uses fresh lime juice, mint, and basil instead of a traditional dressing. You can add a light drizzle of balsamic vinegar, balsamic glaze, or extra virgin olive oil, but use it sparingly so it does not cover up the fresh fruit flavors.
Use cold, firm watermelon and dry the cut pieces before adding them to the bowl. Wait to add the lime juice, salt, herbs, and feta until close to serving time. Salt draws moisture from watermelon and cucumber, so add it last and use only a small amount.
I prefer feta sold in a block, especially feta packed in brine. It is creamier and easier to cut into substantial pieces than finely crumbled feta. Sheep’s milk feta is usually tangier and creamier, but any feta you enjoy will work.
Yes. You can leave out the feta or replace it with fresh mozzarella, goat cheese, cotija, or a dairy-free feta alternative. If you omit the cheese completely, reduce or leave out the added salt.
Fresh blueberries are best because they hold their shape and do not release as much liquid. Frozen blueberries can be used in a pinch, but thaw and drain them thoroughly first. They may soften and turn some of the salad purple.
Fresh herbs are strongly recommended for this salad. Dried herbs have a different texture and a much more concentrated flavor, so they will not give the salad the same fresh taste.
Yes, the ingredients in this Watermelon Feta Salad are naturally gluten-free. As always, check individual labels if you are cooking for someone with a severe allergy or celiac disease.
Serve it over arugula and add grilled chicken, shrimp, salmon, quinoa, or chickpeas. Add the protein just before serving so the fruit and cucumber stay crisp.
Make Ahead and Storage
You can prepare most of this Watermelon Salad Recipe ahead of time, but I recommend storing the ingredients separately.
Cut the watermelon, cucumber, and feta up to one day in advance. Store them in separate airtight containers in the refrigerator. Wash and dry the blueberries, and keep the sliced herbs in a small container lined with a paper towel.
Assemble the salad close to serving time. Wait to add the lime juice, herbs, salt, and feta until the end so the watermelon does not release too much liquid.
Store leftovers in an airtight container in the refrigerator for up to two days. The salad will become softer and more watery as it sits, so drain off any extra liquid before serving. Freezing is not recommended.
Pairing Ideas
This salad is a great side for hamburgers, Honey BBQ Chicken, grilled carne asada, grilled fish, shrimp, or steak. Add potato salad and Picnic Cake for a full summer cookout menu. You can also find more ideas in our collection of 35+ Best BBQ Side Dishes.
More Summer Side Dishes
Heading to a BBQ this summer? Try some of our favorite side dishes!
This Watermelon Salad Recipe is sweet, salty, crisp, and so easy to put together. It is a great choice when you need a quick side dish that looks pretty on the table and goes with just about anything from the grill.
Make this Watermelon Feta Salad for your next barbecue or summer dinner, then let me know how you liked it in the comments. Be sure to leave a five-star rating if you enjoyed the recipe! 💛🍉
Watermelon Salad Recipe
Ingredients
- 3 pounds watermelon, cut into cubes
- 24 ounces blueberries
- 2 cucumbers, sliced and quartered
- 8 ounces feta cheese, cut into cubes
- 10 mint leaves, sliced
- 5 basil leaves, sliced
- 2 limes
- salt to taste
Instructions
- Cut the watermelon and feta into bite-size cubes. Slice and quarter the cucumbers, then rinse and dry the blueberries.
- In a large serving bowl, gently combine the watermelon, blueberries, and cucumbers.
- Add the mint, basil, and juice from both limes. Add the lime zest and a small amount of salt, if desired.
- Gently fold in the feta cheese. Serve immediately, or cover and refrigerate until ready to serve.
Notes
- Use cold, ripe, seedless watermelon that is firm enough to hold its shape.
- Dry the watermelon, cucumbers, and blueberries well to prevent excess liquid.
- Use block feta for a creamier texture and cut it into cubes or large pieces.
- Add the feta last and fold it in gently so it does not break apart.
- Taste before adding salt because feta cheese is already salty.
- For the freshest texture, add the lime juice, herbs, salt, and feta close to serving time.
- Add red onion, green onion, avocado, arugula, jalapeño, or chopped nuts if desired.
- Fresh mozzarella, goat cheese, or mild cotija can be substituted for the feta.
- For more dressing, add a small drizzle of balsamic vinegar, balsamic glaze, or extra virgin olive oil.
- Store leftovers in an airtight container in the refrigerator for up to two days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am a total fan of feta cheese and watermelon so this salad was right up my alley! The mint and basil are a delicious combo of flavors.
This watermelon salad is so refreshing. Even though the weather is getting cooler, I might just have to make more of this to hold onto those last hints of summer!
Loved this salad! So fresh and easy to make 🙂
Such a refreshing and flavorful salad. My family loved this.
Great idea, this salad is so dang good. I would put feta cheese everywhere.