Watermelon Basil Salad with Feta

watermelon and feta salad in a bowl with basil and mint

Watermelon Basil Salad with Feta

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!

Course Appetizer, Salad

Cuisine Greek

Keyword Watermelon Basil Salad with Feta

Prep Time 15

Total Time 15

Servings

Calories 137kcal

Author Monica Stevens Le

Ingredients

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

Instructions

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.

Notes

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.

Nutrition