This watermelon basil salad with feta incorporates mint and a simple olive oil and champagne vinegar dressing. Serve it alongside your favorite protein or as an appetizer. It’s gluten free, nut free, and the whole family will love it!
Watermelon basil salad of your dreams
Summer is basically in full swing where I live, and I need to start making this refreshing watermelon salad on the weekly.
I was testing it this morning, and it is officially all gone. I had a few bites, but between Tim and Sophie, it has been devoured.
What I love most about this salad is how refreshing and versatile it is. You can serve it up alongside a grilled meat or kick off your meal with it as a lovely appetizer.
There is so much flavor, and it really is so simple to make. You don’t need any fancy equipment, and the dressing comes together with just two ingredients you most likely already have in your pantry! 🙂
If you aren’t into basil or mint, you can simply omit one of the herbs. I do recommend using at least one of them though… fresh herbs are necessary in this dish.
Why do watermelon and feta pair so well together?
They are seriously a match-made in heaven.
The salty and briny flavors of feta just bring out the best goodness in watermelon. I actually know several people who will cut up chunks of watermelon and heavily salt them before indulging.
You know what else may be nice in watermelon basil salad if you’re into heat? Some Tajín seasoning. Think: chili peppers, lime, and salt.
I haven’t tried it yet, but I am nearly absolutely certain that would be fabulous.
What is the dressing made of?
It’s just a blend of extra virgin olive oil and champagne vinegar.
You can alternatively use a red wine vinegar or balsamic vinegar if that’s your style. Just start with 1 tablespoon and taste before adding more. Champagne vinegar is a bit more mellow in my opinion, so you can get away with more.
What ingredients will you need?
Not too many, and what a relief. The fresh herbs make all of the difference in this recipe if you ask me.
I urge you to find a feta cheese that is soaking in brine instead of using a dry feta block. It will add moisture and flavor to the salad you won’t find in the dry block.
Feel free to use Persian cucumbers or English cucumbers in the salad… both will turn out fabulously!
Otherwise, the dressing is made up of a mix of olive oil and champagne vinegar- that’s it.
You will whip up this watermelon basil salad in about 15 minutes or less. I love quickly whipping it together the day before I know I’m going to host a few people. Everybody quickly becomes very obsessed with it.
I also stumbled across a recipe for watermelon basil salad that incorporates red onion and avocado– yum. How delicious does this look?
How to make watermelon basil salad with feta
Prep the watermelon, cucumber, mint, and basil. Add them all to a large salad bowl.
Break apart the feta with your hands or using a knife, and add that to the salad bowl as well. Give everything a nice toss.
Add champagne vinegar and olive oil. Start with 2 tablespoons of oil and add more after tasting if you’d like. Mix very well with a large spoon or using your hands.
Taste for seasoning, and add salt and pepper if you’d like. Stir again and serve.
Expert Tips & Tricks
- It will taste even better after sitting for a few hours, as the flavors will all begin to meld together and release more.
- I’d recommend finding a feta cheese that is soaking in a brine. I have bought a feta block in a wrapper, and it’s just not as good in this salad. The extra moisture is helpful and adds so much more flavor.
- Cube your watermelon into bite-size chunks. You want to be able to take a big bite of this salad with all of the components, instead of just one huge piece of watermelon.
More refreshing salad recipes you’ll love:
Watermelon Basil Salad with Feta
- 5 cups fresh watermelon cut into bite-size chunks
- 2 cups cucumber roughly chopped, see notes
- 1/4 cup fresh mint roughly chopped, see notes
- 1/4 cup fresh basil roughly chopped, see notes
- 4-6 ounces feta cheese see notes
- 2 tablespoons champagne vinegar
- 2-3 tablespoons extra virgin olive oil
- kosher salt to taste
- black pepper to taste
- Prep the watermelon, cucumber, mint, and basil. Add them all to a large salad bowl.
- Break apart the feta with your hands or using a knife, and add that to the salad bowl as well. Give everything a nice toss.
- Add champagne vinegar and olive oil. Start with 2 tablespoons of oil and add more after tasting if you'd like. Mix very well with a large spoon or using your hands.
- Taste for seasoning, and add salt and pepper if you'd like. Stir again and serve.
- Feel free to use Persian cucumbers or English cucumbers here.
- Measure out 1/4 cup of the fresh mint and basil after it has been chopped.
- I'd recommend finding a feta cheese that is soaking in a brine. I have bought a feta block in a wrapper, and it's just not as good in this salad. The extra moisture is helpful and adds so much more flavor.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.