This refreshing watermelon and feta salad with basil and mint is perfect for all summer. It's gluten-free and vegetarian, so it's ideal for serving a crowd at BBQs and picnics.
If you're looking for more summer salads to serve, then try my classic coleslaw recipe, this lemony herb cous cous salad, or this quick and easy chickpea salad.
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⭐️ Why this recipe works
- Complex flavours and textures: Combining crunchy cucumbers, sweet watermelon, juicy tomatoes, and briny olives with creamy feta creates a symphony of flavours.
- Herb-infused dressing: The dressing features basil and thyme, enhancing the salad with fresh, aromatic notes.
- Perfect for gatherings: Ideal for potlucks, picnics, and family meals, this salad is both beautiful and easy to scale.
🧾 Ingredients overview
- Watermelon: Sweet and hydrating, providing a refreshing base.
- English cucumber: Adds a crisp texture and mild flavor, balancing the sweetness of the watermelon.
- Cherry tomatoes: Introduces a pop of color and acidity.
- Kalamata olives: Bring a salty and earthy component.
- Salad cheese (feta): Offers a tangy contrast and creamy texture.
- Mint: Fresh mint complements the watermelon and adds a cool, refreshing layer.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Watermelon and Feta Salad recipe step-by-step
- Prepare the produce: Cube the watermelon and dice the cucumber. Halve the cherry tomatoes and chop the mint.
- Make the dressing: Whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, chopped basil, and thyme in a bowl or in a jar. Season with salt and pepper to taste.
- Combine the salad: In a large bowl, combine the watermelon, cucumber, cherry tomatoes, and kalamata olives. Crumble the feta cheese over the top.
- Dress and toss: Pour the dressing over the salad and gently toss to coat everything evenly.
- Chill: Let the salad chill in the refrigerator for about 30 minutes before serving to allow the flavours to meld.
📖 Variations
- Cheese variations: Swap feta for goat cheese or blue cheese for a creamier or sharper taste.
- Add protein: Include grilled chicken or shrimp to make this salad a hearty meal.
- No olives: Replace olives with capers for a similar briny flavour without the texture of olives.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Picking watermelon: Choose a watermelon that feels heavy for its size and has a creamy yellow spot, indicating it has ripened on the ground.
- Dressing balance: Adjust the acidity with more or less balsamic vinegar and lemon juice to suit your taste.
🍯 Storing leftover watermelon salad
- Fridge: Store in an airtight container for up to 2 days. Best if eaten within the first day as the watermelon will release water over time.
- Freezer: Not suitable for freezing due to texture degradation.
❓Recipe FAQ's
Yes, though it’s best to add the dressing close to serving time to maintain the freshness and crispness of the ingredients.
It can be made vegan by substituting the feta cheese with a vegan cheese alternative.
Looking for more easy salad recipes? Try these:
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Greek Watermelon Feta Salad With Basil Dressing
Ingredients
- 500 g (3 ½ cups) watermelon, cubed
- 1 English cucumber, cut into large dice
- 250 g (1 ¼ cups) punnet cherry tomatoes, halved
- 50 g (⅓ cups) kalamata olives
- 200 g (7 oz) package of feta cheese, Aldi Salad Cheese, crumbled
- ½ bunch mint, chopped
For the Dressing:
- 200 ml (¾ cups) extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 tablespoon fresh basil, torn or chopped
- 1 teaspoon thyme
- Salt and pepper, to taste
Instructions
Prepare the Ingredients:
- Rinse all fresh produce. Cube the watermelon, dice the cucumber, and halve the cherry tomatoes. Roughly chop the mint leaves. Set aside.
Make the Dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, minced garlic, chopped basil, and thyme. Season with salt and freshly ground black pepper to taste. Adjust the seasoning and acidity according to your preference.
Assemble the Salad:
- In a large mixing bowl, combine the cubed watermelon, diced cucumber, halved cherry tomatoes, and kalamata olives. Sprinkle the crumbled feta cheese and chopped mint over the top.
Dress the Salad:
- Pour the prepared dressing over the salad ingredients. Gently toss everything together to ensure all ingredients are evenly coated with the dressing.
Chill the Salad:
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes to allow the flavors to meld together. This chilling time helps the ingredients absorb the dressing and enhances the overall flavor of the salad.
Serve:
- Once chilled, give the salad a gentle mix and do a final taste check. Adjust seasoning if necessary, and serve immediately for the best texture and freshness.
Notes
- Watermelon Selection: Choosing a ripe watermelon is crucial for the best flavour. Look for a melon that sounds hollow when tapped, indicating ripeness.
- Serving Suggestions: This salad pairs wonderfully with grilled chicken or fish, making it a versatile side for many dishes.
- Make-Ahead Tips: If preparing this salad for a later event, keep the dressing separate and only toss it with the salad ingredients right before serving to prevent the watermelon and cucumber from becoming too soggy.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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