Go Back

Fresh Watermelon Feta Salad

Kathleen R. Coffey
A refreshing summer salad that balances sweet watermelon with creamy feta, crisp cucumber, and fresh mint.
Quick to make, naturally hydrating, and packed with fiber, plant-based protein, and healthy fats, it’s perfect for light lunches, meal prep, or a vibrant side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Healthy
Servings 4

Equipment

  • 1 large mixing bowl
  • 1 small whisking bowl
  • 1 Cutting Board
  • 1 sharp knife
  • 1 serving platter or salad bowl
  • Measuring Spoons

Ingredients
  

For the Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • ½ clove garlic minced
  • ¼ teaspoon sea salt

For the Salad:

  • 5 cups watermelon cubed
  • 1 heaping cup English cucumber diced
  • ¼ cup red onion thinly sliced
  • ⅓ cup feta cheese crumbled
  • 1 avocado cubed
  • ⅓ cup fresh mint leaves torn (or basil as alternative)
  • ½ jalapeño or serrano pepper thinly sliced (optional)
  • Sea salt to taste

Instructions
 

  • Prepare the Dressing: In a small bowl, combine 2 tablespoons of extra-virgin olive oil, 3 tablespoons of freshly squeezed lime juice, ½ minced garlic clove, and ¼ teaspoon of sea salt.
    Whisk thoroughly until the ingredients emulsify and form a smooth, slightly thickened dressing.
    Taste and adjust seasoning if needed, keeping in mind that the feta in the salad is naturally salty. Set aside.
  • Cube the Watermelon: Take 5 cups of watermelon and, using a sharp knife, cut it into evenly sized cubes, roughly 1-inch in size.
    Aim for uniform pieces so each bite contains both sweetness and crunch.
    Place the cubed watermelon into a large mixing bowl to prepare for layering the other salad ingredients.
  • Dice the Cucumber: Peel (if desired) and dice 1 heaping cup of English cucumber into small, bite-sized pieces.
    The cucumber adds a crisp, refreshing texture that contrasts beautifully with the sweetness of the watermelon.
    Add the diced cucumber to the mixing bowl with the watermelon, gently tossing to combine.
  • Slice the Red Onion: Thinly slice ¼ cup of red onion into delicate, almost translucent rings.
    The onion adds a subtle sharpness that enhances the salad’s flavor without overpowering it.
    Layer the slices evenly over the watermelon and cucumber mixture.
  • Prepare the Avocado: Peel and cube 1 ripe avocado into medium-sized pieces.
    The avocado contributes creamy texture and healthy fats, making the salad more filling and satisfying.
    Gently fold the avocado into the salad, taking care not to mash the pieces.
  • Crumble the Feta Cheese: Measure ⅓ cup of feta cheese and crumble it evenly over the salad.
    Feta adds a savory, slightly tangy element that balances the sweetness of the watermelon while boosting the protein content.
    Ensure the crumbles are distributed throughout for consistent flavor in every bite.
  • Add Fresh Herbs: Tear ⅓ cup of fresh mint leaves into small pieces and sprinkle them over the salad.
    Alternatively, fresh basil can be used for a different but equally refreshing flavor.
    The herbs enhance aroma and add a bright, fresh note to each mouthful.
  • Optional Spice Layer: If you enjoy a subtle kick, thinly slice ½ jalapeño or serrano pepper and scatter over the salad.
    The mild heat contrasts with the sweet watermelon and creamy feta, creating a complex flavor profile.
    Adjust the amount based on your spice preference.
  • Dress the Salad: Drizzle half of the prepared lime and olive oil dressing over the layered ingredients.
    Gently toss using a large spoon or salad tongs to lightly coat all components while preserving the shape of the watermelon and avocado.
  • Plate and Final Touch: Transfer the salad to a serving platter or large bowl. Sprinkle the remaining dressing evenly on top for added flavor.
    Taste, then season lightly with additional sea salt if desired.
    Serve immediately to enjoy the refreshing textures and vibrant flavors at their peak.
  • Storage Tip: If not serving right away, cover the salad and refrigerate for up to 2 hours.
    Avoid making it too far in advance, as watermelon and avocado can release excess moisture, slightly altering the texture.
    For meal prep, keep the dressing separate until just before serving.

Notes

  • Always choose a ripe, juicy watermelon for maximum sweetness.
  • Use English cucumbers for their thin skin and mild flavor; peel regular cucumbers if needed.
  • Add avocado just before serving to maintain its bright green color.
  • Lightly toast feta for a nutty flavor variation, if desired.
  • Adjust jalapeño or serrano pepper to your preferred spice level.
  • Handle delicate ingredients like watermelon and avocado gently to prevent mushiness.
  • Chill watermelon and cucumber beforehand for a more refreshing salad.