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Watermelon Feta Basil Salad

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Watermelon Feta Basil Salad combines sweet, juicy watermelon with creamy salty feta, fragrant basil, and a bright lime dressing. This refreshing no-cook summer salad is perfect for barbecues, picnics, lunches, and grilled dinners.

Ingredients

  • 6 cups seedless watermelon, cut into bite-sized cubes
  • 1 cup feta cheese, crumbled
  • 1/2 cup fresh basil leaves, torn or sliced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey, optional
  • 1/8 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Balsamic glaze, optional for serving

Instructions

  1. Cut the seedless watermelon into evenly sized, bite-sized cubes.
  2. Place the watermelon in a large serving bowl. If the watermelon is especially juicy, drain away excess liquid.
  3. Crumble the feta cheese over the watermelon, leaving some larger pieces for texture.
  4. Gently tear or slice the fresh basil leaves and scatter them over the watermelon and feta.
  5. In a small bowl, whisk together the fresh lime juice, extra-virgin olive oil, and optional honey.
  6. Drizzle the dressing evenly over the watermelon mixture.
  7. Add freshly ground black pepper and a small amount of salt, tasting before adding more because the feta is naturally salty.
  8. Gently toss the salad until combined, taking care not to break up the watermelon and feta excessively.
  9. Finish with a light drizzle of balsamic glaze if desired.
  10. Serve immediately or refrigerate briefly before serving.

Notes

  • For the best texture, assemble the salad shortly before serving because cut watermelon releases liquid as it sits.
  • Block feta works especially well because it can be freshly crumbled into larger, creamier pieces.
  • Add chopped Persian or English cucumber for extra crunch.
  • Fresh mint can replace some or all of the basil, or use both herbs together.
  • For a spicy variation, add thinly sliced jalapeño or a pinch of crushed red pepper flakes.
  • Toasted pistachios, pecans, almonds, or pumpkin seeds can be added immediately before serving for extra crunch.
  • Avocado adds creaminess, while thinly sliced red onion provides a sharper savory flavor.
  • For make-ahead preparation, store the watermelon, feta, basil, and dressing separately and combine shortly before serving.
  • Store leftovers in an airtight container in the refrigerator for 1–2 days and drain excess liquid before serving again.
  • Freezing is not recommended because watermelon becomes soft and watery after thawing.

Nutrition

Find it online: https://thefamilycooking.com/watermelon-feta-basil-salad/