Watermelon Feta Basil Salad
This Watermelon Feta Basil Salad recipe is the perfect fresh, light salad for summer. It takes only 10 minutes to make and has the perfect balance of salty and sweet from the feta cheese, watermelon cubes and the honey lime vinaigrette.
If you’re a watermelon sucker — like me — or if you need additional ways to use up the leftover watermelon half in your fridge this summer try my fresh homemade watermelon juice or watermelon feta skewers!
Complete the summer barbecue menu with my homemade bacon burgers, baked zucchini fries, Greek pasta salad, and mango popsicles!
Why This Recipe Works
- This recipe is a keeper because it’s such a fun, creative way of combining my two favorite summer dishes: fresh watermelon & salad! Instead of bringing a traditional lettuce salad to your next summer barbecue, bring this watermelon feta basil salad — the meat doesn’t have to be the only mouth-watering item on the table!
- This recipe is a great way to use any leftover cubed watermelon from dinner or barbecues. Watermelons can be huge! And this is a great recipe to add variety to how you use that large fruit in your fridge.
- This salad recipe takes just 10 minutes to make — can’t beat that!
Ingredients
- Watermelon: Seedless watermelon is your friend here.
- Feta Cheese: Break or cut the cheese into cubes.
- Basil: Yes, fresh basil is the way to go. You won’t get the same flavor from dried basil.
- Lime Juice: You can use the pre-squeezed kind in a bottle or from fresh limes — up to you!
- Honey: The honey will bring out some of the sweetness from the fruit and also tames the lime juice and vinegar.
- Olive Oil: The building block for any delicious homemade salad dressing!
- Champagne Vinegar: Like red wine vinegar, champagne vinegar just signals from what grapes the vinegar was made. It’s got a mild floral flavor to it.
Step-by-Step Instructions
- Combine the cubed watermelon, basil (cut in stripes) and cubed/broken feta in a large bowl.
- Make the vinaigrette. In a small bowl, whisk the lime juice, honey, olive oil and champagne vinegar. Pour over the watermelon, basil, and feta and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately or cover and store in the fridge for 1 hour until ready to serve.
Recipe Tips
Add more dimension or flavor to the watermelon feta basil salad by adding cubed cucumbers and/or sliced raw red onions.
Not a fan of basil? Mix up the flavor with some fresh mint or fresh cilantro (for a more Mexican flavor) instead.
Want a bit more fruit in the salad? Add fresh blueberries or blackberries for a bit fruitier flavor/feel.
This salad is better consumed the same day as when you prepared it — although it can sit in the fridge for up to 6 hours to chill or if you want to prepare it a bit more ahead of time.
FAQs
Watermelon salad is a great side for any summer meal. Serve it alongside BBQ chicken sandwiches, tuna avocado macaroni salad and/or baked chicken drumsticks.
Honestly, feta and watermelon is a match made in heaven! You’re going to love the combination! If you’re looking for another option, I’d recommend goat cheese.
Slice the watermelon, then lay it on the cut side and cut a circle around the cut off the rind. Remove the circular rind and cut the circle-shaped watermelon into a grid to cube it.
Depending on how ripe the watermelon was prior to cutting it, a general rule of thumb is up to 3 or 4 days.
Other Summer Salad Recipes
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Watermelon Feta Basil Salad
Ingredients
- 6 cups seedless watermelon - cut into 1 inch cubes
- 1/4 cup fresh basil - cut into thin strips
- 4 oz feta cheese - broken or cut into chunks
- kosher salt
- freshly ground black pepper - to taste
Dressing
- 1 tablespoon lime juice - freshly squeezed
- 1 1/2 tablespoons honey
- 2 tablespoon olive oil
- 1 tablespoon champagne vinegar
Instructions
- Combine watermelon, basil and feta in a large bowl.
- In a small bowl whisk the lime juice, honey, and olive oil and champagne vinegar. Pour over the watermelon, basil, and feta and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately or cover and store in the fridge for 1 hour until ready to serve.
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