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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!
Table of Contents
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
- 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.
- Gently toss to combine.
- 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
Watermelon is in season all summer long, arriving in June and wrapping but by the time September rolls around. See my Produce Guides for more information.
The most popular cheese to pair with watermelon is feta cheese (and once you try our Watermelon Salad, you’ll understand why). Goat cheese and fresh mozzarella cheese also pair nicely.
Mix up your watermelon salad with one of these classic flavor combos:
– Watermelon + goat cheese + cilantro
– Watermelon + shaved fennel + lemon juice + parsley
– Watermelon + cucumber + avocado + lime juice
– Watermelon + tomatoes + basil + fresh mozzarella
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Watermelon Salad
Ingredients
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons fresh 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
- 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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Wonderful I will try this recipe. It sounds good and very easy to do.