Watermelon Basil Salad

5 from 2 votes
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This watermelon basil salad is uniquely refreshing, light and always a hit! Honey lime dressing and fresh basil throughout every bite. Ready in 10 minutes. 

White bowl with ingredients mixed together to make watermelon basil salad.
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Why Make This Watermelon Basil Salad

We love to buy watermelon in the summer and I can easily burn through half of it in one sitting! I like to whip this salad up as often as possible, it’s a bit more filling and nutritious than just the melon by itself. This salad is a perfect side at a barbecue or for a light lunch. Try it with my Turkey Smash Burgers for the ultimate meal.

Tips for picking the perfect watermelon

I always look for one that is heavy (big or small it shouldn’t fell light or hallow!)

I always look for a big yellow spot on the melon. This is where is was resting on the ground. If it’s a cream/yellowish color it often times means it’s ripe.

It’s also fine if they have a little dirt on them, that just means they were well taken care of and rested in the ground for a bit. These tips usually are foolproof for me and I end up with a great tasting watermelon.

Ingredients Needed

Ingredients needed to make this recipe on a counter in small bowls and dishes.

Seedless Watermelon. One small watermelon if plenty, but feel free to grab a large one and munch on the leftovers.

Basil. This is a must! It brings out all the flavors in this dish and it’s wonderful for a summer vibe. Be sure to use fresh basil.

Cucumbers. I like to use an english cucumber or mini Persian cucumbers because they are bite sized and thinner skin.

Feta. This add a great salt and creaminess to the salad.

Honey. This is for the lim e dressing, it’s light and it blends with the citrus perfectly.

All other ingredients and measurements are listed in the recipe card.

Recipe Variations

Watermelon. Use cantaloupe if needed

Basil. You can use mint in addition or in place of basil.

Feta. You can skip the feta or you can use goat cheese.

Lime. Lemon will also work.

Cucumber. Use any cucumber of choice. You can also omit cucumber.

Steps To Make This Recipe

Steps to make the recipe in clear glass bowls with a whisk.

Step One. Using a sharp knife, cut the watermelon from the rind. Cube the watermelon into bite sized pieces, usually I do about 1 inch or smaller. Next, cut the cucumber. If using Persian (mini) cucumbers leave as is. If it’s a large cucumber try to cube the watermelon to a similar or smaller size than the watermelon.

Step Two. In a small bowl combine vinegar, honey, salt, pepper, lime juice. Whisk well. Add Watermelon, cucumber, chopped basil and dressing to a large serving bowl.

Step Three. Toss the ingredients together well, add in the feta and mix gently before serving. Enjoy!

Recipe FAQ’s

Can I make this healthier?

Yes! Cut the calories down a little bit by skipped the feta.

Does this salad keep well?

Yes, but only for about 24 hours otherwise the watermelon starts to get a little soggy. Store in an airtight container in the fridge.

Recipe Pairings

This recipe goes wonderfully with my Pulled Chicken Burgers, Crispy Chicken Burgers, Teriyaki Kababs and more.

Other Side Dish Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

White ceramic bowl with watermelon basil salad in it and a silver fork.
5 from 2 votes

Watermelon Basil Salad

This watermelon basil salad is uniquely refreshing, light and always a hit! Made with a honey lime dressing. Ready in 10 minutes. 
Prep: 10 minutes
Servings: 4 people


  • bowls for mixing
  • sharp knife


  • 6-7 cups watermelon, cubed , seedless
  • 6 Perisan cucumbers, about 2 cups
  • ½ cup feta, crumbled
  • ¼ cup fresh basil, chopped

Honey Lime Dressing

  • ¼ cup fresh lime juice , about 2 limes squeezed
  • ½ tsp fresh cracked pepper , optional
  • ¼ tsp se salt
  • ¼ cup watermelon juice , *see notes
  • 1 Tbsp honey
  • 1 Tbsp red wine vinegar


  • Carefully slice watermelon into small cubes. Discard the rind. Place the cubed watermelon in a large bowl. Save 1/3 cup of watermelon juice in a small mixing bowl.
  • Next slice up cucumbers, finely chop the basil and add to the large mixing bowl with watermelon cubes. 
  • Add the red wine vinegar, juiced, limes, honey, salt, and pepper to the watermelon juice, Whisk well.
  • Add the dressing to the watermelon cucumber mixture. Add feta, toss the salad carefully and serve! 


*goat cheese is a good sub or vegan feta
*lemons will also work well.
*use the juice from cutting the watermelon into cubes. 
Store leftovers in an airtight container. They will last about 24-48 hours depending on freshness of watermelon. 


Serving: 1cup | Calories: 206kcal | Carbohydrates: 40g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 371mg | Potassium: 950mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1857IU | Vitamin C: 36mg | Calcium: 183mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4 people
Calories: 206
Keyword: healthy snacks, summer
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