When watermelon season hits, I’m not overthinking anything, I’m making salads like this. Sweet, juicy watermelon, salty feta, and a drizzle of balsamic vinaigrette that pulls the whole thing together. I grew up around Southern cookouts where fresh summer produce was always the star, and this salad is a spin on that tradition. I’ve spent years creating easy recipes that still bring big flavor, especially when it comes to summer dishes and cookout sides. This one checks every box, sweet, salty, tangy, and refreshing.
Watermelon Salad Ingredients
- Watermelon
- Strawberries
- Feta Cheese
- Fresh Basil
- Cucumbers
- Red Onions
Salad Dressing
- Lime Juice
- Balsamic Vinegar
- Olive Oil
How to Make Watermelon Salad with Feta and Balsamic Vinaigrette
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine watermelon, feta cheese, strawberries, fresh basil, cucumbers, and red onions in a bowl.
- Combine lime juice, balsamic vinegar, and olive oil.
- Drizzle it over the salad.
- Chill.
Other Topping Ideas and Substitutions
- Fresh Mint
- Arugula
- Spinach
- Cantaloupe
- Honeydew
- Grapes
- Blueberries
- Tomatoes
- Grilled Shrimp
- Chicken
- Halloumi Cheese
- Pine Nuts
- Corn/Grilled Corn
You can buy a whole watermelon or grab the pre-cut containers from the store. The pre-cut is usually seedless and already cubed, which is why I almost always go that route. It’s just easier. The downside is it costs a little more and doesn’t last as long once it’s cut, so plan to use it soon.
If you’re buying a whole watermelon, look for one that feels heavy for its size and sounds deep and hollow when you thump it. The shape should be nice and even, no weird bumps. Skip any with bruises or dents. Also check the field spot, that creamy yellow patch on the bottom means it ripened properly. If it’s white or green, it was picked too early and probably won’t be as sweet.
If you're using a whole watermelon, you will need to prep it first. You will need:
A ripe watermelon
A sharp knife
A cutting board
Wash the watermelon thoroughly.
Use a sharp knife to cut it in half.
Scoop out the flesh of the watermelon, being careful to remove all of the seeds. Use a large spoon or melon baller to remove the flesh, being careful not to puncture the rind.
Cut the watermelon into bite-sized pieces (small cubes or balls).
More Salad Dressing Options
- Honey Lime Dressing: Made with honey, lime juice, olive oil, and salt. It is a light and refreshing dressing that pairs well.
- Raspberry Vinaigrette: This dressing is made with raspberries, vinegar, olive oil, and sugar. It is a sweet and tangy dressing that pairs well with the sweetness of the salad.
- Greek Yogurt Dressing: Light and refreshing flavor that pairs well; it also adds a boost of protein.
- Poppy seed dressing: Sweet and tangy; works well with fruits like strawberries, blueberries, and mandarins.
- Mint dressing: Made with fresh mint leaves and super refreshing.
Chilling
I recommend chilling the salad before serving because it will help to enhance the flavor and texture of the ingredients and make it more refreshing to eat, especially during warm weather. You can chill the salad in the refrigerator for at least 30 minutes.
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How to Prevent Browning
When salads turn brown it's due to oxidation, which occurs when the cut surface of the watermelon is exposed to air. Here are some tips to prevent it:
- Use fresh watermelon. Watermelon that is overripe will brown more quickly.
- Cut the watermelon into small cubes. The smaller the pieces, the less surface area there is for the watermelon to brown.
- Use lemon or lime juice. I use lime juice in the salad dressing because the juice contains ascorbic acid, also known as Vitamin C, which is an antioxidant that helps to slow down the enzymatic browning process that occurs when fruits and vegetables are exposed to oxygen.
- Use olive oil. This is used in the dressing and will help to seal in the moisture.
- Use vinegar. The balsamic vinegar works similarly to the lime/lemon.
- Store the salad in an airtight container. This will help to prevent the watermelon from coming into contact with air.
- Eat the salad as soon as possible. Watermelon will brown more quickly the longer it sits out.
How to Store/How Long it Will Last
Store leftovers in the fridge tightly covered and sealed for up to 3 days. After 3 days, the watermelon salad may start to lose its freshness and texture. It is best to eat it within 24 hours of making it.
If you store the salad in an airtight container with paper towels, it will last longer. Avoid leaving the salad at room temperature for more than two hours, as bacteria can grow rapidly at warm temperatures.
Keep in mind some fruits, such as bananas and apples, tend to brown quickly when cut and exposed to air. Because the fruit is served with dressing, the longer you take to eat it, the more risk you have the fruit will get soggy.
I like to drain excess dressing for this reason. Once you coat the fruit in dressing and refrigerate for 30 minutes, it will soak up the balsamic flavor.
Frozen Fruit
You can use frozen fruit if you thaw it first. Be sure to drain any excess water. Keep in mind frozen fruit is often softer than fresh and may go bad quicker.
More Fruit Salad and Salad Recipes
Fruit Salad with Honey Lime Dressing
Mango Fruit Salad
Southwest Chicken Salad
Bow Tie Pasta Salad
Broccoli Salad with Bacon and Cheese
Grilled Shrimp Salad
Pair With These Recipes
How to Grill Chicken Wings
Blackened Catfish
Chipotle Pollo Asado
Slow Cooker Crockpot Chicken Wings
Slow Cooker Crockpot BBQ Meatballs
More Watermelon Recipes
Watermelon Lemonade
Frozen Watermelon Margarita
Watermelon Margarita on the Rocks
Watermelon Water
Watermelon Feta Salad with Balsamic Vinaigrette
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Ingredients
- 2-3 cups diced watermelon Cut into 1 to 2 inch chunks.
- 1 cup strawberries Sliced
- 1 cup diced cucumbers
- ¼ cup diced avocado
- ¼ cup crumbled feta cheese
- ¼ cup sliced onions I used red onions.
- 2-3 fresh basil leaves Chiffonade (shredded/finely cut)
- 2 tablespoons fresh lime juice This was the juice of 1 lime for me.
- 2 tablespoons olive oil
- ½-1 tablespoon balsamic vinegar Start with ½ tablespoon and add more if you need it.
Instructions
- Add all of the fruit/vegetables to a large bowl.
- Combine the dressing in a separate bowl. Taste the dressing repeatedly and make adjustments as necessary. Drizzle the dressing over the fruit.
- Serve immediately or chilled for 30 minutes.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Kristin says
Feta with watermelon?!? I never would have imagined how good this would taste?
staysnatched says
Yay! Glad you enjoyed it.
Jill says
I love watermelon. So when I saw this recipe I knew I had to make it. I love how it mixes up the use of watermelon. This salad has is a great balance of sweetness and tartness.
staysnatched says
Yay! Best part about it.
Jill says
I love watermelon so I had to try this. All of these different flavors come together to make a great salad. Very refreshing for a hot day.
staysnatched says
So refreshing!