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a plate of watermelon basil salad with feta and cucumbers

Watermelon Feta Basil Salad

5 from 1 vote
This simple and delicious watermelon basil salad features feta cheese, crunchy cucumbers, fresh herbs, and a hint of lime juice. These unexpected, but delicious flavors, pair with any summer meal.
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Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Servings: 6 servings
Author: Molly

INGREDIENTS

  • 8 cups (1/2 medium) fresh watermelon cut into 1-inch cubes
  • 4 ounces feta cheese cubed (crumbled works too)
  • 2 Tablespoons fresh basil julienned, plus more to garnish
  • 1 tablespoon fresh mint julienned
  • 1 English cucumber halved lengthwise and cut into half moons (Note 1)
  • 2 Tablespoons olive oil
  • 1 Tablespoon lime juice (about 1/2 a lime)
  • 1 Tablespoon champagne vinegar (Note 2)
  • 1 Tablespoon honey or maple syrup
  • 1/2 teaspoon kosher salt
  • Pinch of fresh cracked black pepper

INSTRUCTIONS

  • Cut the watermelon into cubes and remove any seeds if needed. i love this recipe with cold watermelon, so if you have time, cube it in advance and store in the fridge for a few hours or overnight. Remove added juices before adding it to the salad.
  • When you’re ready to serve, add the cubed watermelon to a large bowl with the feta cheese, basil, mint, and cucumbers.
  • Whisk the olive oil, lime juice, vinegar, honey, salt, and pepper in a small bowl. Drizzle on top and toss to coat. Serve immediately with more fresh basil and fresh cracked black pepper. To make it in advance, store the watermelon separately and add it to the salad just before serving because it releases a lot of juices after it’s cut.

Recipe Equipment

Large bowl
Sharp knife and cutting board

Notes

Note 1. Cucumber. I like to use English cucumbers because the skin is thin and mild, so you don't have to peel it. Use a spoon to scoop the seeds out of the center before you cut them into half moons if desired (as seen in these photos). The seeds fall out and can add extra moisture. This is an optional step, but I thin it makes it look prettier without the seeds!
Note 2. Champagne Vinegar. You can swap this for white wine vinegar if you have that on hand.  

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 19.6g | Protein: 4.1g | Fat: 9g | Cholesterol: 16.8mg | Sodium: 279.8mg | Fiber: 1g | Sugar: 15.9g | Vitamin A: 82.6IU | Vitamin C: 17.9mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!