Watermelon Feta Salad

Refreshing summer salad! Combine juicy watermelon, crumbled feta, fresh mint, and tangy balsamic glaze for a light and revitalizing treat. Try it tonight!

This refreshing Watermelon Feta Salad is the perfect summer side dish, bursting with juicy watermelon, tangy feta cheese, and fresh herbs.

With a simple vinaigrette and a crunch of red onion, this salad is a sweet and savory twist on a classic, sure to quench your thirst for something new and exciting!

Ready Time

20 mins


10 servings


  • 4 lbs seedless watermelon, diced
  • 2 cups crumbled feta cheese
  • 1 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh dill
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt to taste


Start by cutting the seedless watermelon into small, bite-sized pieces, about 4 pounds worth! You should end up with a large bowl filled with juicy watermelon chunks.

In a separate bowl, crumble the feta cheese into small pieces until you have about 2 cups worth.

Yes, it’s a lot of feta, but trust me, it’s necessary! Next, chop the fresh mint leaves and fresh dill until you have about 1 cup of each.

You can never have too much freshness in this salad, right?

Thinly slice the red onion until you have about 1/4 cup.

Don’t cry, the onions are a necessary evil in this recipe! In a small bowl, whisk together the olive oil and balsamic vinegar until they’re well combined.

You’ll need about 2 tablespoons of each.

Now, it’s time to bring everything together! In a large serving bowl, combine the diced watermelon, crumbled feta cheese, chopped fresh mint and dill, and thinly sliced red onion.

Drizzle the olive oil and balsamic vinegar mixture over the top of the salad and sprinkle with salt to taste.

You can adjust the seasoning to your liking.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Once you’re ready to serve, scoop out individual portions – this recipe makes 10 servings! – and get ready for a refreshing twist on a summer classic!


For the best flavor, use seedless watermelon that’s in season and ripe, as it will be sweeter and juicier. Don’t over-crumble the feta cheese – you want it to still have some texture and chunkiness to it.

Make sure to chop the fresh mint and dill just before assembling the salad, so they stay fresh and fragrant.

If you’re not a fan of red onion, you can reduce the amount or omit it altogether, but keep in mind it adds a nice crunch and flavor contrast. The olive oil and balsamic vinegar mixture can be adjusted to taste – if you prefer a lighter vinaigrette, start with 1 tablespoon of each and add more as needed.

To make ahead, prepare the salad up to a day in advance, but wait to dress it until just before serving to preserve the freshness of the herbs.

This salad is perfect for outdoor gatherings or potlucks, as it’s easy to transport and serves a crowd.

Nutrional Value

  • Energy: 170 calories
  • Protein: 10g
  • Fat: 12g
  • Saturated Fat: 8g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 16g
  • Sodium: 200mg
  • Cholesterol: 20mg
  • Potassium: 150mg
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 100% of the DV
  • Calcium: 20% of the DV
  • Iron: 10% of the DV
Watermelon Feta Salad
Watermelon Feta Salad

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