This refreshing watermelon salad combines juicy cubes of watermelon with crisp sliced cucumber, salty feta, fragrant basil and mint, and a scattering of toasted pine nuts for contrast. It’s a bright, simple dish that’s perfect for summer gatherings, barbecues, or a light lunch.
Juicy Watermelon Salad
Sweet watermelon and salty feta are a classic pairing. Add thinly sliced cucumbers for crunch, red onion for a little bite, and fresh basil and mint for herbal freshness. A light vinaigrette ties everything together, and toasted pine nuts add a pleasant crunch. This salad is easy to assemble, fast to make, and it always disappears quickly when served at summer gatherings.
Why you’ll love it
- Healthy and refreshing
- Quick and easy to prepare
- A crowd-pleasing, seasonal favorite
What is in watermelon salad?
This watermelon salad uses fresh, simple ingredients. Use ripe, juicy watermelon and fresh herbs for the best results. Key components include:
- Seedless watermelon — cut into bite-sized cubes for easy serving.
- Cucumbers — thin slices or half-moons add a cool crunch.
- Red onion — a little goes a long way; thinly sliced keeps the bite mild.
- Fresh herbs — basil and mint are recommended for their bright flavors.
- Feta cheese — crumbled, it adds savory saltiness and a creamy texture.
- Pine nuts — lightly toasted to add a nutty crunch.
Simple vinaigrette
A light dressing enhances the flavors without overpowering them. For the vinaigrette you’ll need:
- Red wine vinegar
- Lemon juice (or lime as an alternative)
- Extra virgin olive oil
- Salt and freshly ground black pepper
FAQ
A typical watermelon salad features diced watermelon, crumbled feta, and fresh mint, often combined with cucumber and red onion.
Watermelon pairs well with fresh herbs (basil, mint), tangy cheese like feta, onions, and a simple vinaigrette.
Yes — cheese with watermelon is a popular and delicious combination. Feta’s saltiness contrasts nicely with watermelon’s sweetness.
Variations and swaps
Add another fruit: Try blueberries, diced peaches, or sliced apples for an extra layer of flavor.
Add another vegetable: Cherry tomatoes or diced avocado can add color and texture.
Swap lemon for lime: Lime juice gives the dressing a slightly different, zesty note.
Add greens: A bed of arugula or mixed baby greens turns this into a heartier salad.
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Crispy Chicken Salad
Serving suggestions
This salad complements many mains and sides. It’s a light, refreshing option alongside grilled or smoked proteins and sturdy summer sides.
Mains
- Grilled chicken breast
- Smoked pork shoulder
- Grilled salmon
- Grilled pork chops
Sides
- Grilled red potatoes
- Potato salad
- Mediterranean couscous salad
- Refrigerator pickles
More of our favorite…
Summer salads
- Mexican street corn salad
- Greek salad
- Red potato salad
- Fruit salad
- Grilled kale and watermelon salad
Watermelon Salad
This watermelon salad is fresh and nutritious, built from sliced cucumber, crumbled feta, fresh herbs, and toasted pine nuts.
By: Lee Funke
Prep: 20 mins Cook: 3 mins Total: 23 mins Servings: 4
Ingredients
- 1 small seedless watermelon, cut into 1-inch cubes (roughly 4 cups)
- 2 cups thinly sliced English cucumbers (about 3 cucumbers)
- ¼ small red onion, thinly sliced
- 2 teaspoons red wine vinegar
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- ½ teaspoon coarse salt, divided
- 1 cup fresh basil, roughly chopped
- 1 cup fresh mint, roughly chopped
- ⅓ cup feta crumbles
- ¼ teaspoon freshly ground black pepper
- ¼ cup raw pine nuts
Instructions
- Place the watermelon cubes, sliced cucumbers, and red onion in a large salad bowl. Gently toss to combine so the ingredients are evenly distributed.
- In a small bowl, whisk together the red wine vinegar, lemon juice, olive oil, and ⅛ teaspoon of the salt. Drizzle the vinaigrette over the fruit and vegetables and toss lightly to coat.
- Add the chopped basil and mint and sprinkle in the feta crumbles. Season with the remaining salt and freshly ground black pepper. Toss again gently to combine.
- Heat a small skillet over medium heat. Add the pine nuts and toast for 3–4 minutes, stirring or tossing frequently, until they are golden and fragrant. Watch carefully to avoid burning.
- Sprinkle the toasted pine nuts over the salad and serve immediately.
Tips & notes
- This recipe was prepared with a small seedless watermelon; if you buy a larger one, you can use half and save the rest for another use.
- To keep the salad bright, assemble shortly before serving. If you need to prepare ahead, keep the dressing separate and add it just before serving.
- Adjust the amount of herbs and feta to suit your taste — more basil for an herb-forward flavor, more feta for saltier richness.
Nutrition
Calories: 191 kcal, Carbohydrates: 24 g, Protein: 6 g, Fat: 10 g, Fiber: 3 g, Sugar: 14 g
Nutrition information is automatically calculated and should be used as an approximation.
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Photography: Photos in this post were provided by Ashley McGlaughlin from The Edible Perspective.