For a summer salad, nothing can be better than the salty-sweet combination of a Watermelon Salad with Feta Cheese. Serve this up and watch it disappear.
Would you like more watermelon recipes? Then try our Caprese Melon Salad or Watermelon Feta Skewers.
Serve this watermelon salad with feta cheese with grilled chicken, salmon, barbecued sausages and burgers, or enjoy on its own! Take along to potlucks, picnics or summer parties.
Why I Love This Recipe
- Love the salty and sweet combination
- Such a pretty presentation
- Cooling on a hot day
- Great with BBQ
- Healthy and delicious
Helpful Items for This Recipe
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Porcelain Serving Platters, 12 Inch Large Serving Trays
Chef Knife, 7.5 Inch High Carbon Stainless Steel Sharp Kitchen Knife
Wood Cutting Board, Wooden Cutting Boards for Kitchen with Deep Juice Grooves
Watermelon Salad Recipe Ingredients
With juicy busts of watermelon, crunchy cucumbers, salty feta and peppery rocket, this salad packs different flavors and textures in every mouthful!
Recipe Ingredients
Watermelon – Measurement is after rind is taken off. Look for a watermelon that is heavy for its size and sounds hollow when tapped.
Feta – Use feta in a brine rather than already crumbled feta as it is more creamy and less dry.
Cucumbers – Lebanese cucumbers / Persian cucumbers or an English cucumber or hot house cucumber. These all have a thin skin, so you don’t need to peel them or remove their seeds.
Fresh mint – Mint enhances the flavor of the watermelon.
Baby arugula / rocket – Adds a peppery taste to the salad, which is delicious with the sweet watermelon. Substitute with baby spinach if desired.
Red onion – For a touch of sharpness. Or substitute with shallot.
Extra virgin olive oil – As the dressing is simple, use the best quality olive oil you can.
Lemon juice and zest – Or substitute with fresh lime juice and lime zest.
Salt – Sea salt or kosher salt. The feta cheese is salty, so you don’t need too much salt; just a touch to help lift the flavors of the watermelon and cucumber.
How to Make Watermelon Feta Salad
Dressing
Whisk together the olive oil, lemon juice, lemon zest and salt in a small bowl or jam jar. Set aside.
Cut the melon flesh into 1-inch / 2.5cm chunks and place on your serving plate / bowl. Slice the cucumbers into thin round slices and add to the watermelon with the chopped mint leaves, baby arugula and chopped onion.
Crumble over the feta cheese.
Drizzle over the dressing, season to taste, and serve straight away.
STORAGE
Fridge: The watermelon salad is best made just before eating; however, any leftovers can be stored, covered, in the fridge for up to 2 days. Bring to room temperature before serving.
Freezer: I don’t recommend freezing this salad.
VARIATIONS
- Grains – stir through some cooked quinoa or couscous to make it into a filling meal.
- Spice – add some diced fresh red chilli or jalapeno.
- Basil – add fresh basil with the mint, or instead of the mint.
- Avocado – add a diced avocado for a touch of creaminess.
Recipe Pro Tips!
FAQs
Why do watermelon and feta go together?
Sweet, juicy watermelon pairs really well with savory, salty feta. It provides a delicious contrast of flavors and textures.
How do you cut watermelon for salad?
Slice the ends off the watermelon. Then stand the watermelon on one of its cut sides and carefully slice off the rind using a sharp knife. Once all the rind is removed, cut it into 1-inch / 2.5cm cubes and use straight away to make your salad!
What protein goes well with watermelon?
If you want to serve this salad as a side to your favorite proteins, it goes really well with chicken, salmon, shrimp and pork, especially bacon or prosciutto.
TIPS
Sprinkle the feta over the top of the salad rather than toss it through to maintain chunks of salty, creamy feta.
This salad is best served immediately after making, as the watermelon can become mushy over time.
Watermelon Salad with Feta Cheese Recipe
Ingredients
- 5 cups watermelon cut into 1inch / 2.5 cm cubes
- 2 cups Lebanese cucumbers or 1 English or hot house cucumber sliced
- 1/3 cup mint leaves finely chopped
- 2.5 cups baby arugula / rocket
- ¼ small red onion finely chopped
- ½ cup feta 60 gm.
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon salt
Instructions
- Make dressing: In a small bowl or jam jar, whisk together the olive oil, lemon juice, lemon zest and salt. Set aside.
- Cut the melon flesh into 1-inch / 2.5cm chunks and place on your serving plate / bowl. Slice the cucumbers into thin round slices and add to the watermelon with the chopped mint leaves, baby arugula and chopped onion.
- Crumble over the feta cheese.
- Drizzle over the dressing, season to taste, and serve straight away.
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