Watermelon Salad

This refreshing summer salad combines juicy watermelon, crisp cucumber, tangy feta, and fresh herbs, all tossed in a bright lime-basil vinaigrette. It’s the perfect balance of sweet, salty, and citrusy—ideal for BBQs, picnics, or light lunches.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 170

Ingredients Method

Ingredients

For the Salad:

4 cups seedless watermelon cubed or balled
1 cup cucumber thinly sliced (Persian or English work best)
1/4 small red onion diced
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
Optional: 1/4 cup toasted pistachios or walnuts for crunch

For the Lime-Basil Vinaigrette:

3 tablespoons olive oil
1 tablespoon lime juice freshly squeezed
1 teaspoon lime zest
1 tablespoon white wine vinegar or rice vinegar
1 teaspoon honey
1 tablespoon finely chopped fresh basil
Pinch of salt and freshly ground pepper

Method

Step 1: Make the Vinaigrette

In a small jar or bowl, whisk together the olive oil, lime juice and zest, vinegar, honey, chopped basil, salt, and pepper. Taste and adjust—add more lime for brightness or honey for sweetness. Set aside to let the flavors meld.

Step 2: Build the Salad

In a large bowl, combine the watermelon, cucumber, and red onion. Drizzle with about 2/3 of the vinaigrette and gently toss to coat.

Step 3: Add the Finishing Touches

Sprinkle the salad with crumbled feta, fresh mint, basil, and nuts (if using). Drizzle the remaining vinaigrette on top just before serving.