This watermelon basil salad with feta combines fresh mint and basil with a simple champagne vinegar and olive oil dressing. Light, bright, and easy to make, it’s perfect as an appetizer or a side alongside grilled proteins. Gluten-free and nut-free, this salad is a crowd-pleaser the whole family will enjoy.
Watermelon basil salad of your dreams
Now that summer is here, this salad has become a weekly staple. It’s refreshing, fast to assemble, and packed with vibrant flavors that feel like a warm-weather treat.
The best part is the simplicity: no special tools required, just a few fresh ingredients and a two-ingredient dressing from your pantry. If you prefer one herb over the other, you can omit either the basil or the mint, but at least one fresh herb makes a big difference.
Why do watermelon and feta pair so well together?
Sweet, juicy watermelon and salty, tangy feta are a classic contrast. The briny cheese amplifies the melon’s sweetness, creating a balanced bite. For a hint of spice, sprinkle a little Tajín (chili-lime seasoning) over the salad for added depth and brightness.
What is the dressing made of?
The dressing is simply extra-virgin olive oil and champagne vinegar. Start with about 2 tablespoons of vinegar and 2 tablespoons of olive oil, then adjust to taste. Champagne vinegar is mild and slightly fruity; red wine or balsamic can be used as alternatives if you prefer a bolder flavor.
What ingredients will you need?
Ingredients are minimal and easy to source. Use a brined feta (not the dry wrapped blocks) for the best texture and flavor—the brine adds moisture and helps the flavors meld. Persian or English cucumbers both work well here.
This salad comes together in about 15 minutes and can be made a few hours ahead; chilling allows the flavors to mingle and improves the overall taste.
How to make watermelon basil salad with feta
1. Chop the watermelon and cucumber into bite-size pieces. Roughly chop the mint and basil and add everything to a large bowl.
2. Crumble or break the feta into the bowl and toss gently to combine.
3. Drizzle the champagne vinegar and olive oil over the salad. Start with 2 tablespoons of each and taste, adding more oil if you like. Toss thoroughly to coat.
4. Season lightly with kosher salt and black pepper to taste, stir again, and serve.
Expert Tips & Tricks
- Prepare the salad a few hours before serving to let the flavors meld; it often tastes better after resting in the fridge.
- Choose feta preserved in brine for a creamier texture and more savory flavor than dry packed feta.
- Cut the watermelon into small, bite-size cubes so each forkful includes a balance of watermelon, cucumber, herbs, and feta.
More refreshing salad recipes you’ll love:
Dairy Free Whole30 Potato Salad
Creamy Kale Caesar Salad
Paleo Pesto Chicken Salad
Whole30 Paleo Tuna Salad
Keto Taco Salad with Ground Beef
Watermelon Basil Salad with Feta
The Movement Menu
Ingredients
- 5 cups fresh watermelon, cut into bite-size chunks
- 2 cups cucumber, roughly chopped (Persian or English)
- 1/4 cup fresh mint, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 4–6 ounces feta cheese (preferably in brine)
- 2 tablespoons champagne vinegar
- 2–3 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Prep the watermelon, cucumber, mint, and basil. Add them to a large salad bowl.
- Break the feta into pieces and add it to the bowl. Toss gently to combine.
- Add champagne vinegar and olive oil. Start with 2 tablespoons of oil, taste, and adjust as needed. Mix thoroughly.
- Season with salt and pepper to taste, stir, and serve.
Notes
- Persian or English cucumbers both work well.
- Measure 1/4 cup of chopped mint and basil after chopping for accuracy.
- Choose feta preserved in brine for superior flavor and moisture compared with dry, wrapped blocks.