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This Watermelon Basil Salad combines sweet watermelon, crisp cucumber, creamy feta, and fresh basil with a light honey lime dressing. It’s one of those summer salads that somehow disappears faster than everything else on the table, and it’s ready in just 15 minutes.
Every summer I end up making some version of watermelon salad, but this is the one I come back to the most.
Fresh basil completely changes the flavor. It makes the salad taste brighter, fresher, and somehow even more refreshing than watermelon already is. Add salty feta, crunchy cucumber, and a simple honey lime dressing, and you have the kind of side dish that works for everything from backyard cookouts to easy weeknight dinners.
Table of Contents
Why This Watermelon Basil Salad is Different
- Fresh basil instead of mint. Most watermelon salads use mint, but I actually prefer basil. It gives the salad a slightly sweet, peppery flavor that tastes especially good with watermelon and feta.
- The honey lime dressing is worth the extra few minutes. Instead of simply tossing everything in olive oil and lime juice, the light dressing combines fresh lemon juice, honey, whole grain mustard, and a splash of watermelon juice to coat every bite without overpowering the fresh ingredients.
- Every bite has a little bit of everything. Between the juicy watermelon, crisp cucumber, creamy feta, and tender basil, every forkful feels balanced.
- It’s hard to mess up. Stick to the recipe or use it as a starting point for adding avocado, grilled chicken, shrimp, or whatever fresh ingredients you have on hand.
How to Pick the Best Watermelon
A great watermelon makes all the difference in this salad and these are the tricks I use whenever I’m picking one out:
- Choose one that feels heavy for its size. A heavy watermelon usually means it’s full of juice, which is exactly what you want.
- Look for a creamy yellow field spot. This is the area where the watermelon rested on the ground while ripening. A deep yellow or creamy spot is a good sign it was picked at the right time.
- Skip shiny watermelons. I usually look for one with a dull, matte rind, which is often a sign it’s fully ripe.
- Give it a tap. A ripe watermelon should have a deep, hollow sound rather than a dull thud.
These simple tips have helped me pick sweet, juicy watermelons more consistently over the years.
Ingredient Notes
- Seedless Watermelon. A sweet, juicy watermelon is the star of this salad, so it’s worth picking a good one. I prefer seedless for convenience, and you’ll need about half of a large watermelon.
- Fresh Basil. Don’t skip the basil! Fresh basil is one ingredient I wouldn’t skip. It gives this salad its signature fresh flavor, and dried basil just isn’t the same.
- Cucumber. I like to using English or Persian cucumbers becasuse their thin skin means you don’t have to peel them, and they stay nice and crisp without adding too much water to the salad.
- Feta. The salty, creamy feta balances the sweetness of a watermelon perfectly. If possible, buy a block of feta and crumble it yourself, it has a creamier texture than the precrumbled kind.
- Tajin. A sprinkle of Tajin is completely optional, but I almost always add it before serving. The chili-lime seasoning gives the salad a subtle kick and makes the watermelon taste even sweeter.
- Fresh Lime Juice. Fresh lime juice really makes a difference here. Since it’s one of the main flavors in the dressing, I recommend skipping bottled lime juice if you can.
- Whole Grain Mustard. Whole grain mustard adds a subtle tang and helps the dressing come together. Dijon works just as well if that’s all you have on hand.
- Honey. Just a little honey rounds out the lime and ties the dressing together without making it overly sweet. It’s one of those small ingredients that makes a big difference.
How to Make Watermelon Basil Salad with Feta
- 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.
- Step Two. Add the cucumber, feta, basil, watermelon to a large serving bowl.
- Step Three. Make the dressing, pour it over the top and toss it all together well. Enjoy.
Make It Your Own
One of my favorite things about this salad is how easy it is to customize. Whether you’re cleaning out the fridge or serving it alongside a different main dish, here are a few simple ways to switch it up:
- Add avocado for an even creamier salad that feels a little more filling.
- Top with grilled chicken or shrimp to turn it into a light summer lunch or dinner.
- Swap the basil for fresh mint if you prefer a more classic watermelon salad.
- Try a different cheese. Crumbled goat cheese or fresh mozzarella are both delicious alternatives to feta.
- Add a little crunch with chopped pistachios, toasted almonds, or pumpkin seeds.
- Give it a spicy finish with an extra sprinkle of Tajín or a drizzle of hot honey.
What To Serve With It
This watermelon basil salad is one of my favorite summer side dishes because it pairs well with just about anything coming off the grill. The sweet watermelon and tangy feta balance smoky, savory flavors perfectly.
I especially love serving it with:
- Burgers, like my Turkey Smash Burgers, Pulled Chicken Burgers, and Crispy Chicken Burgers.
- Grilled chicken or kabobs, including my Garlic Ginger Steak Kabobs, Garlic Parmesan Chicken Skewers, or Teriyaki Chicken Skewers.
- Blackened steak or grilled pork chops for an easy backyard cookout.
- Seafood, like grilled salmon or shrimp, when I’m keeping dinner light and fresh.
A Few Tips Before You Start
- Cut everything into similar-sized pieces. Smaller, evenly sized cubes make it easier to get watermelon, cucumber, feta, and basil in every bite.
- Start with cold watermelon. Chilling the watermelon before assembling the salad makes it even more refreshing, especially on a hot summer day.
- Taste the dressing before tossing. Depending on how sweet your watermelon is, you may want an extra squeeze of lime or a little more honey to get the balance just right.
- Wait to add the dressing until just before serving. This helps keep the watermelon and cucumber crisp instead of releasing too much liquid.
- Enjoy it the same day if possible. While leftovers will keep for a couple of days, this salad has the best texture the day it’s made.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. The watermelon will naturally release more juice as it sits, so give the salad a gentle toss before serving again.
Other Summer Salads To Try
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Watermelon Basil Salad With Feta
Equipment
- bowls for mixing
- sharp knife
Ingredients
- 6-8 cups watermelon, cubed , seedless. About half of a large watermelon.
- 1 english cucumber, chopped, or Persian cucumbers (about 2 cups)
- ⅓ cup feta, crumbled
- ¼ cup fresh basil, chopped
Honey Lime Dressing
- ¼ cup watermelon juice , *see notes
- ¼ cup fresh lime juice , about 2 limes squeezed. More for garnish
- ½ tsp fresh cracked pepper
- ¼ tsp salt
- ½ tsp tajin seasoning, optional! more for garnish if desired.
- 1 Tbsp honey
- 1 Tbsp whole grain mustard, more as needed
Instructions
- Slice watermelon into small cubes. Discard the rind. Place the cubed watermelon in a large bowl. Save ¼ cup of watermelon juice in a small mixing bowl (see notes)
- Next slice up and cube cucumbers, finely chop the basil and add to the large mixing bowl with watermelon cubes. Add the feta.
- Make the dressing. In a bowl or jar, muddle the watermelon or juice from the watermelon slicing. Add the seasonings, mustard, lime juice, honey. whisk, give it a taste and add more honey or mustard if desired.
- Add the dressing to the watermelon cucumber mixture. Toss the salad gently, garnish with extra lime slices and a dash of tajin (optional) and serve!
Notes
- Cut the watermelon into evenly sized, bite-sized cubes so every forkful gets a little bit of everything.
- Don’t have enough watermelon juice? Simply muddle a few extra cubes to make the dressing. It adds flavor while thinning it naturally.
- Taste the dressing before serving. Depending on how sweet your watermelon is, you may want an extra squeeze of lime or a little more honey.
- For the best texture, serve the salad the day it’s made. As it sits, the watermelon will naturally release more juice.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Give the salad a gentle toss before serving again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
