Watermelon Salad with Feta and Basil

This watermelon salad pairs juicy watermelon with feta, onion and basil all drizzled with a balsamic reduction. It’s sweet and salty, easy to make and the perfect refreshing salad for summer.
Contents
Why You’ll Love This Recipe Ingredients in Watermelon Salad Notes & Substitutions How to Make Watermelon Salad Recipe Tip How to Serve Watermelon Salad How to Store Watermelon Salad More Fruity Salads to Try More Feta Recipes to Try

This salad reminds me of my childhood when I used to eat watermelon with salt sprinkled on top all summer long. Have you ever tried it? I’ve heard it’s a southern thing but if you haven’t tried it, you need to! The salty, sweet combo is so delicious. Salt on pretty much any melon is tasty so if by some chance you’re not a watermelon fan… you’ve got choices. 😉

This salad goes a step further — I’m using feta for the salty component, adding a little red onion, fresh basil and a balsamic reduction to sweeten things up just a tad. All the flavors work really well together.

Whether you’re new to the kitchen or a pro, I feel confident saying you can impress with this salad.

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Why You’ll Love This Recipe

Refreshing and Light – This watermelon salad is the perfect summer dish, combining the juicy sweetness of watermelon with the tangy creaminess of feta and the aromatic freshness of basil.
Beautiful Presentation – The vibrant colors of watermelon, feta, and basil make this salad not only delicious but also visually stunning. It’s a feast for both the eyes and the palate.

Ingredients in Watermelon Salad

Sometimes the best recipes are the most simple ones. While this recipe doesn’t have a lot of frills and crazy ingredients, I think that’s what makes it so good! Here’s what you need:

watermelon – the star of this recipe here! Plus, watermelon is super hydrating and high in vitamin C, vitamin A and many healthy plant compounds. (Source)
feta – we’re using crumbled feta as our salty component in the recipe.
red onion – I prefer to use red onion, but if you’re not a fan you can use yellow.
basil – the fresh basil helps to tie all the flavors together, but you could also use mint.
red wine vinegar & olive oil – helps the flavors pop in this salad.
black pepper – for a little seasoning.
balsamic reduction – we’re using a lightened up balsamic reduction made from balsamic vinegar and coconut sugar, which helps to sweeten things up just a tad.

Notes & Substitutions

Vegan – If you need this salad to be vegan you can totally opt out of the feta cheese or use a dairy-free feta.

Basil – If you’re not a fan of basil, mint would be a lovely substitution.

Balsamic reduction – If you don’t have time to prep the balsamic reduction, most grocery stores sell a bottled balsamic glaze or you can simply skip it. The salad will still taste delicious without the reduction. Cutting the balsamic reduction will also reduce the sugar content of the dish!

How to Make Watermelon Salad

Step 1: Add coconut sugar and balsamic vinegar to a small saucpan.

Recipe Tip

For the best flavor and texture, make sure to chill the watermelon and feta before preparing the salad. This keeps the salad refreshing and helps the flavors meld together beautifully. You can also chill the serving bowl to keep the salad cool for longer.

How to Serve Watermelon Salad

Watermelon is extremely hydrating and refreshing so it’s perfect for a picnic or summer potluck and is sure to be a crowd pleaser.

I would categorize this salad recipe as more of a side because it doesn’t contain healthy fat, protein or fibrous veggies, but there are easy upgrades you can make to enjoy this as a meal-sized salad! Here are some serving suggestions:

Simply serve it over a bed of greens (fibrous veggies: check!)
Serve it with grilled shrimp or grilled chicken (protein: check!)
Add sliced avocado (healthy fat: check!)

I can already see myself relying on this salad through the hot months of summer.

How to Store Watermelon Salad

This watermelon salad is best served fresh, but it will keep for a few days if you make it in advance. Store in an airtight container in the refrigerator for 3-5 days.