Watermelon Salad

Light, fresh, and oh-so-juicy, this easy Watermelon Salad pairs summer’s sweetest melon with crunchy red onion, cool fresh mint, and tangy feta cheese. It’s the perfect side dish at your next picnic, party, or potluck!

I was skeptical of the whole watermelon/feta cheese combination the first time I saw it, but it really works. There’s something about the sweet, juicy watermelon with the soft, salty feta cheese that brings them together. I wouldn’t go as far as saying “opposites attract,” but it’s something along those lines.

I love this salad at the height of summer when watermelons are abundant and it’s too hot to cook anything. I might fire up the grill for some Lemon Pepper Chicken to serve with this salad, but that’s about all you’ll need.

And nothing will be more exciting or welcomed at 4th of July party or other backyard extravaganza this summer!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Red onion: Thin slices of sweet Vidalia onion would be delicious here, too.
• Mint: substitute 1 cup chopped fresh basil for the mint, if desired.

Step-by-step instructions

1. To make the dressing, in a small bowl, whisk together the oil, lemon juice, and Tabasco. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).

2. In a large bowl, add the watermelon, feta, onion, and mint.

3. Drizzle with the dressing.

4. Gently toss to combine.

5. Garnish with mint and serve chilled.

Recipe tips and variations

• Yield: This Watermelon Salad recipe makes about 16 cups, enough for eight generous 2-cup servings (or a big bowl for a backyard bowl).
• Storage: Watermelon Salad is best within the first two hours after it is made. Store leftovers in an airtight container for up to 4 days (the quality will deteriorate with time but the salad is still safe to eat).
• Make ahead: The salad dressing can be made up to 3 days in advance, just whisk to re-combine before adding to salad. The watermelon and onion can be cut up to 3 days in advance, and stored separately in the refrigerator, as well.
• Mix up your mix-ins: Make a dressing flavored with lime instead of lemon. Try different fruits like cantaloupe, blueberries, or raspberries. Add vegetables such as tomatoes, cucumbers, shaved fennel, or jicama (avocado is good too!). Swap goat cheese for the feta cheese. Use basil or cilantro or add a sprinkle of chili powder. Add crunch with a handful of pistachios.
• Plan a Picnic: Watermelon Salad is a lovely addition to any picnic. See my full Picnic Menu for more delicious ideas such as Chicken Salad (on buttery croissants), California Pasta Salad, White Sangria, and Soft Chocolate Chip Cookies.
• Serving suggestions: Pair your fresh Watermelon Salad with other backyard favorites such as Wisconsin Beer Brats and hot dogs, Turkey Roll Ups, Waldorf Salad, Classic Potato Salad, easy Cold Pasta Salad, and Slow Cooker Baked Beans. For dessert, try Strawberry Pretzel Salad, Scotcheroos, or Pig Pickin’ Cake.

Recipe FAQs

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Watermelon Salad

By Meggan Hill

Light, fresh, and oh-so-juicy, this easy Watermelon Salad pairs summer's sweetest melon with crunchy red onion, cool fresh mint, and tangy feta cheese.

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings 8 servings (2 cups each)

Course Salad

Cuisine American

Calories 250

5 from 2 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the dressing:

• ▢ 1/3 cup olive oil
• ▢ 3 tablespoons lemon juice
• ▢ 1 teaspoon Tabasco or to taste
• ▢ Salt and freshly ground black pepper

For the salad:

• ▢ 1 small seedless watermelon cut into 1-inch chunks, chilled (about 10 cups)
• ▢ 8 ounces feta cheese crumbled (about 2 cups)
• ▢ 1 small red onion thinly sliced (see note 1)
• ▢ 1 cup fresh mint leaves chopped, plus more for garnish (see note 2)

Instructions 

• To make the dressing, in a small bowl, whisk together the oil, lemon juice, and Tabasco. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
• In a large bowl, add the watermelon, feta, onion, and mint. Drizzle with the dressing and gently toss to combine. Garnish with mint and serve chilled.

Recipe Video

Notes

1. Red onion: Thin slices of sweet Vidalia onion would be delicious here, too.
2. Mint: substitute 1 cup chopped fresh basil for the mint, if desired.
3. Yield: This Watermelon Salad recipe makes about 16 cups, enough for eight generous 2-cup servings (or a big bowl for a backyard bowl).
4. Storage: Watermelon Salad is best within the first two hours after it is made. Store leftovers in an airtight container for up to 4 days (the quality will deteriorate with time but the salad is still safe to eat).
5. Make ahead: The salad dressing can be made up to 3 days in advance, just whisk to re-combine before adding to salad. The watermelon and onion can be cut up to 3 days in advance, and stored separately in the refrigerator, as well.

Nutrition

Serving: 2cupsCalories: 250kcalCarbohydrates: 25gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 345mgPotassium: 394mgFiber: 2gSugar: 18gVitamin A: 1973IUVitamin C: 28mgCalcium: 177mgIron: 1mg

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