A couple of years ago, I shared my love for watermelon with this watermelon salsa that combined fresh watermelon with jalapeno and mint. This time I’m taking things up a few notches with the addition of shallots, feta, and olives for a sweet, savory, salty, and slightly spicy watermelon feta salad. The resulting salad is the perfect addition to any BBQ, potluck, and picnic table! I’ve already shared several fruity salad recipes, including a pineapple cucumber salad, Thai green papaya salad, spinach strawberry salad, spinach blackberry salad, and tropical mango salad. However, whenever watermelon enters the picture, you know it’s going to be super refreshing, hydrating, and a must-have summer dish! The combination of ingredients perfectly combines juicy, sweet, savory, tangy, spicy, crunchy, and fresh for a fantastic summer watermelon and feta salad. However, there are also several ways you can adapt the recipe (as listed below) for tons of versatility! Plus, not only does this watermelon cucumber salad look and taste great, but it’s also absolutely packed with nutrients for a truly healthy summer side! Serve this watermelon cucumber feta salad up to the family or for a larger group alongside other summery appetizers and salads – like this cucumber tomato salad, bruschetta (without or with mozzarella), and vegetable fritters, etc. Don’t forget to include refreshing summer drinks to your spread, too, like this watermelon juice keg, pineapple lemonade, virgin bloody marys, or strawberry mocktails! And for dessert, you could even make some fresh watermelon jello slices and fresh watermelon granita (shaved ice).
The Ingredients
Watermelon: use fresh watermelon (read the top tips here to learn how to pick the best watermelon). You can use a seedless variety, though it’s fine to eat the seeds. Arugula (Rocket): I love the peppery flavor of fresh arugula. You can alternatively use other baby greens or omit them entirely. Cucumber: I like to try to use smaller low seed/seedless varieties. However, most cucumbers will work fine (leave the peel on unless it’s a garden cucumber with thick skin). Olives: the salty flavor of kalamata olives pairs wonderfully with feta and watermelon. You could substitute the olives with capers if preferred. Feta: use a block of feta (rather than pre-crumbled/cubed) for this salad for the best results. For a vegan watermelon salad, use dairy-free feta-style cheese. You could also substitute the salty feta for a milder option like mozzarella (or vegan mozzarella) or a robust option like goat cheese or grilled halloumi. Dressing: I use a simple dressing for this salad with fresh lime juice (and optionally some zest) and black pepper (no salt is needed thanks to the feta/olives). Mint: I love the combination of this watermelon mint salad. However, you could also use basil for a simple watermelon feta basil salad or even cilantro. You could even use a combination of basil AND mint. Shallot: alternatively, you could use a finely chopped red onion, though shallots are milder in flavor.
Optional Add-ins and Variations
Avocado: the creamy texture and healthy fats in avocado make it a good potential add-in for this simple pineapple salad. Vinaigrette: I didn’t add any olive oil to the simple lime dressing for this salad, as the olives already contain oil. However, if you want more of a vinaigrette, you could combine extra virgin olive oil with lime juice or red wine vinegar/champagne vinegar. Alternatively, you could use a balsamic vinegar/glaze (for a bit of sweetness) as a dressing. Yogurt sauce: in place of a vinaigrette, you could use a simple yogurt sauce for a creamy element to this watermelon feta salad. Use Greek yogurt or dairy-free option like coconut yogurt. Nuts/Seeds: for added crunch, you can sprinkle over crushed walnuts, hazelnuts, pine nuts, or even seeds like omega sprinkle, sesame seeds, hemp seeds, etc. Other fruit/vegetables: you can experiment with several other add-ins, including celery, figs, grapes, apples, pomegranate seeds (a favorite of mine), strawberries, blueberries, roasted bell peppers, tomatoes, etc. I’ve also previously made this as a watermelon radish salad, with lots of slices of radish. Mustard: if you’ve seen the trend on TikTok, you might have realized that mustard pairs surprisingly well with watermelon and this watermelon mint salad. This honey mustard dressing could also work. Bread: you could add in homemade croutons or use larger pieces like in this Panzanella salad.
How to Make Watermelon Feta Salad
Step 1: Chop the watermelon
First, chop the watermelon into small bite-sized pieces. There are several ways you can do this. For example, I like to slice the watermelon in half, then place it slice-side down on my cutting surface. Next, use a sharp knife to cut slices around 1 inch, vertically and horizontally to create a grid (see images). You can then slice each long piece into cubes.
Step 2: Prepare the remaining ingredients
Cut the cucumber and onion. I sliced coins from the cucumber but feel free to chop half or quarter-moons. I then cut fine slices of the shallot/red onion. You can optionally halve, quarter, or slice the olives – but I left them whole. At the same time, lightly rinse and pat dry the arugula (if needed).
Step 3: Assemble the salad
Add the arugula and chopped ingredients to a large serving bowl. Crumble in the feta cheese, and then add the lime juice and pepper. Then use salad tongs (or just a large spoon) to carefully toss the salad until it’s thoroughly combined. I recommend allowing 15 minutes for the flavors to meld (in the fridge) before serving. Enjoy!
How to Make Ahead and Store
Make ahead: you can chop the watermelon up to a day in advance. Store it in an airtight container in the fridge. Store: store any leftover watermelon feta salad in an airtight container in the fridge for 1-2 days. Watermelon quickly starts to release its juices and loses quality, so I recommend enjoying it as soon as possible.
Recipe Notes
Enjoy it chilled: the best thing about watermelon on a hot summer’s day is when it’s chilled to perfection. The same thing goes for this watermelon feta salad. If you’re not planning on eating it immediately, then chill it until you’re ready. I always store my watermelon in the fridge too, so it’s cooled before chopping. Marinate for best results: all you need is 15 minutes to allow this watermelon feta salad to marinade and allow the flavors to meld. Omit the greens: if you’re not a fan of arugula, or want a stripped-back watermelon salad, feel free to omit the leafy green entirely. This salad will still taste amazing! Use high-quality feta: it may not seem important, but high-quality feta can make a massive difference with this simple watermelon arugula salad. I recommend using a high-quality block of feta that’s either French feta (which is creamier) or Greek feta.
Other Healthy Salad Recipes
Roasted beet salad with goat cheese Summer Panzanella salad (Tuscan bread salad) Roasted pepper salad Classic Caprese salad Simple Waldorf apple salad Fresh and Fruity Pineapple Cucumber Salad
If you try this watermelon feta salad recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
