Watermelon Feta Salad
Updated May 13, 2026
This watermelon feta salad takes about 10 minutes and needs no cooking. Sweet watermelon, salty feta, mint, and a simple lime honey dressing.
This post may contain affiliate links. Please read our disclosure policy.
watermelon feta salad is soo good!
I genuinely cannot explain why watermelon and feta work together, but they just do. Feta is easily in my top three cheeses of all time, so any excuse to use it, I’m taking it. This watermelon feta salad is sweet, salty, and cold, and the fresh mint and lime dressing make it taste way more put-together than the effort involved. It’s one of those things I keep coming back to all summer without ever getting tired of it.
The dressing is just olive oil, lime juice, and a little honey, and it pulls everything together without making the salad heavy. One thing I’ve learned with this watermelon feta salad is to dress it right before serving. Watermelon releases a lot of liquid once it’s cut, and the longer it sits after the dressing goes on, the more watery the whole thing gets. If I’m bringing it somewhere, I’ll keep the dressing in a separate jar and toss it when I get there.
Happy Cooking!
– Yumna
Jump to Section
Watermelon Feta Salad Ingredients
- Watermelon: You need about half a large watermelon, which gives you roughly 8 cups once cubed. Cut it into pieces that are all a similar size so every bite gets a good mix of everything else. (here are some handy watermelon slicing tips). You can buy pre-cut watermelon, too, but it won’t be as juicy! Make sure the cubes are bite-sized and uniform, if you can. Seedless is easiest here.
- Feta: Block feta crumbles better than the pre-crumbled kind and tastes fresher. Greek or Bulgarian feta both work. If you want to swap it, goat cheese works in the same 4-ounce amount.
- Cucumber, red onion, and mint: Persian cucumber sliced thin, half a small red onion, and fresh mint. Persian cucumbers work well because they’re less watery and the skin is thin enough to leave on. English cucumber works too, just slice it thinner and you may want to scoop out the seeds. If the raw red onion is too sharp for you, soak the slices in cold water for about 10 minutes before adding them.
- Dressing: Olive oil, lime juice, honey, salt, and black pepper. The lime juice works out to about 2 to 3 limes depending on how juicy they are, so squeeze a few. Fresh lime juice tastes noticeably brighter than bottled here. The honey is just a small amount and rounds out the acidity so the dressing doesn’t taste too sharp.
How to Make Watermelon Feta Salad
These photos walk you through the process from start to finish. For the full ingredient list and instructions, head down to the → Watermelon Feta Salad Recipe
1. Cube the Watermelon
Aim for pieces that are all roughly the same size so every bite has a balanced mix of the other ingredients. Add them to a large bowl.
2. Add the Salad Ingredients
Pile the sliced cucumber, red onion, crumbled feta, and chopped mint right on top. No need to toss yet.
3. Whisk the Dressing
Add the olive oil, lime juice, honey, salt, and pepper to a small bowl and whisk until the mixture looks smooth and evenly combined.
4. Toss and Serve
Gently fold the dressing through the salad so the watermelon pieces stay mostly intact. Scatter extra mint over the top and serve cold right away.
Recipe Video Tutorial
Full Watermelon Feta Salad Recipe
Watermelon Feta Salad Recipe
Video
Ingredients
- ½ large watermelon cubed (about 8 cups)
- 1 Persian cucumbers sliced
- ½ small red onion thinly sliced
- 4 ounces crumbled feta cheese
- 2 tablespoons fresh mint chopped, plus more for garnish
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons lime juice
- 1 tablespoon honey
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Add the watermelon to a large bowl. Add the cucumber, red onion, feta, and mint.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with more fresh mint and serve cold.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Chill your salad before serving. After tossing, chill the salad in the fridge for at least 30 minutes. This allows the flavors to meld together (and keeps the salad cool and refreshing).
- Toss gently. Watermelon is soft and breaks apart easily. Fold the dressing in with a light hand rather than tossing it the way you would a leafy salad.
Serving Ideas
- Add chicken. This watermelon salad pairs well with so many different proteins, but chicken is my go-to! Try my grilled lemon chicken, grilled chicken kabobs, or pesto grilled chicken.
- Serve with seafood: If you’d prefer serving this refreshing watermelon salad with some seafood, try honey lemon salmon, chili lime shrimp, or pan seared halibut.
- Pair with other summer appetizers. For a summer BBQ or cook-out, this watermelon salad is amazing alongside peach salsa, grilled fruit kabobs, a crudite platter, or cucumber bites.
Comments
Yumna, thank you for this recipe. I made this last night and there are no leftovers. The dressing so complimented the watermelon and I loved it. For sure, will be making this recipe again.
Love to hear that!! Thanks, Linda!
Wow! Just mixed it up and had a tasting bite (or two) and this mix of flavors is fabulous!!! Can’t wait til I pull it out of the fridge and serve. This is most definitely a keeper!
Yay, so glad you think so!!
I made this for a dinner with a good friend when our husbands went to a meeting. She said don’t lose this recipe! I have made it four times now.
So glad you like it! It is such a yummy summer treat!
See All Comments