Feta Cheese Watermelon Salad

5 from 1 vote

Sweet watermelon, salty feta, crisp cucumber, and fresh basil, tossed in a tangy honey-lime dressing. Ready in 10 minutes, no cooking required.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 154kcal

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, lime juice, and a pinch of salt until well combined.
Set it aside and proceed to prepare the salad ingredients.

Peel the watermelon, cut it into small cubes or triangles, and place them in a large bowl. Alternatively, you can use a melon baller to scoop out small balls of watermelon.
Wash the cucumber, and then decide whether to peel it (or leave the peel on). Cut it in half lengthwise before slicing.
Cut the feta cheese into small cubes or simply crumble it.
Wash, dry, and finely chop the herbs.

Place the watermelon, sliced cucumbers, feta cheese, and chopped herbs in a large bowl.
Drizzle the dressing over the watermelon, cucumber, and feta mixture.
Gently toss the ingredients in the bowl to evenly coat them with the dressing.
Taste and adjust the seasoning with additional salt if needed.
Refrigerate the salad for 30 minutes before serving.

For an extra refreshing experience, refrigerate the watermelon and cucumber before assembling the salad.
One of the main ingredients is feta cheese, so try to use a good-quality one, preferably made with sheep's milk. Avoid crumbled feta, which tends to be overly salty and dry.
If possible, opt for seedless watermelon to save time while preparing.
Chop the fresh leaves at the last minute, just before adding them to your salad, as they tend to turn brown if your knife isn't extremely sharp.
Taste the dressing as you mix it. Adjust honey and lime juice quantities to find the perfect balance of sweetness and tanginess
Swap basil for other herbs like cilantro or dill to experiment with different flavor profiles.
This salad is best the day it's made. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Drain off any liquid that collects at the bottom before serving again.
You can prepare the ingredients up to two days in advance and store them separately. Assemble the salad just before serving to maintain the freshness and texture.