Watermelon Feta Basil Salad

This Watermelon Feta Basil Salad is based on the classic pairing of watermelon and feta cheese. It’s fresh, super easy to make, and is always a hit at any gathering or barbecue. Tangy feta cheese, combined with juicy, sweet watermelon, makes an incredible salad over the top of a bed of greens. Add a little red onion, basil, and drizzle it all with a balsamic vinaigrette for an unstoppable summer salad.

This watermelon feta salad is one of our favorite summertime dishes. When it is extra hot outside, it is a go-to recipe for dinner. I fire up the grill and add some chicken or pork chops.

Ingredients & Substitutions

• Watermelon – you want a really good, ripe, sweet watermelon for this salad. If you have a lackluster watermelon, try making my watermelon juice instead. You can also use Tuscan melons and cantaloupe for this salad. It’s a different flavor, but a great combination.
• Greens – our favorite are spinach or arugula, but you can use any greens or lettuce you like here.
• Red onion – adds a nice savory flavor, but you can use shallots for a lighter onion flavor. Or try thinly sliced chives or green onions.
• Basil – adds so much flavor and there really isn’t another herb I like to substitute in this salad. We both like a lot of fresh basil leaves in this salad, but add what you like to taste. Fresh mint does pair well with watermelon and feta, we just prefer basil!
• Feta cheese – cow’s milk or sheep’s milk feta cheese both work in this recipe. Try to find feta cheese that comes in a brine if you can for even better flavor. You can also use goat cheese in this salad as well.
• Balsamic vinaigrette – just aged balsamic vinegar and olive oil come together for the simplest balsamic vinaigrette. From there the salad is seasoned with flaked sea salt and optional pepper. I don’t add any seasonings to the dressing because it takes away from the simple flavors.

Step 1: Start by whisking together the balsamic dressing. For an extra rich, balsamic flavor try using an aged balsamic vinegar.

Step 2: Cut the watermelon into small bite-size cubes.

It takes a few extra minutes to cut small cubes but it means you get more watermelon with every bite.

Step 3: Finley slice the red onion into half moon slices or finally diced it. For a more subtle flavor try using shallots or thinly sliced green onions.

Step 4: Finally assemble the salad in a large bowl and drizzle with the balsamic dressing or serve it on the side with the rest of your meal

Ways to serve this

• For the simplest meal, try serving the salad with your protein from the grill. Both chicken and pork chops, pair nicely with the salad.
• If you’re looking for something a bit more substantial, add a side dish of my grilled potatoes as well. They are simple to make and because they’re sliced they are quick to cook too.
• Try taking this to your next picnic, barbecue, or any gathering all summer long!
• Add some chopped cucumbers for another refreshing veggie in this watermelon salad.

Storing leftovers

• To store – This salad is best eaten the day it made, but you can store each ingredient separately for up to two days. If you’ve tossed the salad together, it will keep in the fridge overnight, but it will be soggy the next day.
• Make ahead – You can make the dressing up to four days ahead and prep the greens, and cube the watermelon, one day ahead, if desired

Summer Salad Recipe Inspiration

• Italian Chopped Salad
• Strawberry Spinach Salad
• Turkey Taco Salad
• Healthy Chicken Salad
• Easy Green Salad