Watermelon feta salad makes for an unexpected concoction, but over the years, they’ve become a classic pairing. Why? Because chilled watermelon and crumbly feta blend sweet and savory in one delicious morsel – perfect in every way.
There are endless variations of the salad because the combination is so forgiving when it comes to improvising. With my watermelon feta salad, I share the one I’ve grown to love.
It’s healthy. It’s fuss-free. And it’s bursting with fresh summer flavors.
How to Make Watermelon Feta Salad?
Watermelon is a universally loved summer fruit because 91% of it is water, which makes it amazingly hydrating. That it is also full of Vitamin C is just the cherry on the top.
When you’re melting in scorching temperatures, watermelon iced tea or salad is exactly what you need!
To make the watermelon feta salad, toss cubed watermelon, thick slices of cucumber, and thin slices of vinegar-soaked onion with feta.
The Greek cheese, affectionately known as the princess of cheeses, has almost 7% salt. So, for the dressing, you’ll need only a tad bit of salt, some coarsely ground black pepper, olive oil, and freshly squeezed lemon juice.
You top off the ingredients with fresh mint, drizzle the dressing, and you have watermelon feta salad ready to be demolished.
A dear friend gifted me with a beautiful Dragonfruit recently. Its gorgeous pink hue was too tempting and pretty. And so a bit of it went into the salad.
But it is entirely optional. Skipping the fruit doesn’t take anything away from hydrating, succulent, and delish salad.
Because the watermelon feta salad uses such few and simple ingredients, I’ve learned that quality is of utmost importance. Look for feta that is slightly grainy and very creamy. The flavor will be very intense, fresh, and tangy.
It’s the creaminess that tells you that the cheese is high-quality. It’s that very creaminess that brings a pleasing contrast to the crisp texture of watermelon.
The beauty of watermelon feta salad lies in the slow dancing balance of sweet and salty. So, be careful with the amount of salt you add to the dressing.
Feta is already briny, put too much of the seasoning in the salad, and it will drown the sweet juices of watermelon.
I don’t fancy the sharp punch of raw onions. That’s why I marinate slices of them in vinegar. It’s a great way to add interest to any salad. But you can use raw onions as easily for this recipe.
A little bit of zest goes a long way in the watermelon feta salad. So, don’t go overboard with the lemon juice.
Serving the Watermelon Feta Salad
A slice of Mediterranean heaven on my plate – that’s how I look at the salad made from the quintessential summer fruit and tangy feta.
Serve it chilled, and you’ll come to see it my way. The trick is to throw the salad together and slide it in the fridge for just an hour or so.
Just don’t let it sit too long as the juices will start to run, and the salad will lose its delightful crispiness.
This salad is best consumed the same day, as it does tend to get get quite watery as it sits.
Variation of watermelon feta salad recipe:
Watermelon, feta, and mint – that’s the base of the salad. Once you’ve perfected it, you can add anything your heart desires.
I’ve seen people toss in orange slices, a few olives and capers, or even halved tomatoes. To make it more colorful, you can give muskmelon or honeydew melons a try.
If you don’t have mint, try basil. The key is to use fresh herbs. I’ve been blessed with an abundance of fresh mint and basil this summer, growing in my garden. Turns out growing these herbs isn’t difficult at all!
For the salad dressing, balsamic vinegar is a great addition. You can even try a touch of rock or sea salt. They enhance the aromatic flavor of watermelon like a flower blooming in spring.
Although I never tire of the saltiness of feta cutting through the freshness of mint and sweetness of the crisp melon, you might. So, when you’re done and dusted with watermelon feta salad and all its variation and still need a recipe that reminds you of summer in full swing, try the Peach Mozzarella Salad or the Apricot & Date Pasta Salad.
Watermelon Feta Salad
- 1/2 Watermelon, cubed
- 2 Cucumbers, sliced thickly
- 1/2 small Onion, soaked in red wine vinegar for 20-30 minutes
- 1/2 Dragonfruit Optional
- 1/3 cup Feta cheese, crumbled
- Fresh mint, a small handful
- 2 tbsp Extra virgin Olive oil
- 1 tbsp Lemon juice
- Salt & Pepper to taste
- Whisk together the olive oil, lemon juice, salt and pepper in a small bowl. Set aside.
- In a large bowl, combine the watermelon, cucumbers, dragon fruit ( if using), and vinegar-soaked onions.
- Drizzle over the dressing.
- Top with feta cheese and fresh mint.
- Serve cold. Enjoy!