Go Back
–+ servings
Greek watermelon and feta salad in a bowl with olives and basil.

Greek Watermelon Feta Salad With Basil Dressing

This watermelon feta salad is the perfect summer salad for all your BBQ’s. Loaded with fresh mint and drizzled with the easiest jam jar basil dressing it only takes a few minutes to make.
5 from 1 vote
Print Pin
Course: Salad
Cuisine: Greek
Prep Time: 5 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 5 minutes
Servings: 8 Servings
Author: Deborah Rainford

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

Calories: 252kcal | Carbohydrates: 7g | Protein: 1g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 141mg | Fiber: 1g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!