Watermelon Feta Salad

There’s something about summer that just makes you crave freshness, isn’t there? When the sun’s high, the garden chairs are out, and the BBQ is gently sizzling away, I always find myself reaching for those simple, cooling dishes that lift the whole meal without weighing you down. One of my absolute go-to favourites this time of year is Watermelon Feta Salad.

Now, I know at first, some people look at me funny when I mention watermelon and cheese together – but trust me, once you try this, you’ll never look back. It’s one of those heavenly combinations that just works. The juicy sweetness of the watermelon, chilled and crisp, alongside the salty creaminess of feta… well, it’s a little taste of summer on your plate. And it couldn’t be easier to throw together, which, let’s be honest, is exactly what you want when everyone’s outside and you’d rather be soaking up the sunshine than stuck in the kitchen.

This salad looks the part too – bright pink chunks of watermelon, dotted with creamy white feta, a scattering of fresh mint, and maybe a drizzle of olive oil if you’re feeling fancy. I often pop it in a big serving bowl right next to the burgers, grilled veggies, and whatever else we’ve got going on the BBQ. It vanishes in no time, especially when the sun’s blazing.

A Watermelon Feta Salad is also a lifesaver for those garden parties, bring-a-dish picnics, or even just a quick side for lunch when it’s too warm to fuss over cooking. Plus, it’s wonderfully cooling – especially if you chill the watermelon beforehand, which I always recommend. Nothing beats that icy, juicy bite when the heat’s making everyone sluggish.

I like to keep mine simple – good watermelon, crumbly feta, a handful of mint leaves. But you can always jazz it up if you fancy. A squeeze of lime adds a bit of zing, a sprinkle of black pepper brings a gentle kick, or a few thin slices of red onion for those who like a savoury edge.

And if you’ve got little ones running about, they usually love the watermelon side of things too. You can always keep a bowl of plain chunks for them, and let the grown-ups enjoy the salad mix – though don’t be surprised if curious little hands pinch the feta too!

So, next time the sun’s out and you’re planning your BBQ or picnic basket, give a watermelon feta salad a go. It’s quick, refreshing, and just screams summer. Simple, fresh, and a little bit special – exactly what this season’s all about.

Watermelon Feta Salad

A watermelon feta salad is a wonderfully cooling salad made with juicy watermelon, crumbly feta cheese, and fresh mint. The perfect quick side dish for BBQs, garden parties, or lazy summer lunches.

4.98 from 34 votes

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Course: Side Dish, Snack

Cuisine: Greek

Keyword: Cheese, Feta, Herbs, Salad, Watermelon, Watermelon and Feta Salad

Prep Time: 10 minutes minutes

Chilling: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Side Dishes

Calories: 193kcal

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Ingredients

 

MetricImperial

• ▢ 800 g watermelon chilled
• ▢ 150 g feta cheese crumbled
• ▢ 12 leaves fresh mint
• ▢ 1 tbsp olive oil
• ▢ 1/2 large lime juice only
• ▢ freshly ground black pepper

Instructions

• Slice the watermelon into thick wedges, remove the rind, and cut the flesh into bite-sized cubes. If you’ve chilled the watermelon beforehand, all the better – that icy freshness really makes a difference.
  800 g watermelon
• Pop the watermelon cubes into a large serving bowl. Crumble the feta over the top with your fingers – no need to be neat, the more rustic the better.
  150 g feta cheese
• Tear the mint leaves roughly and scatter them over the salad. Mint brings that gorgeous freshness that pairs so well with the sweet melon and salty feta.
  12 leaves fresh mint
• Drizzle over the olive oil for a little richness, squeeze over some lime for extra zing, and finish with a crack of black pepper if you like a slight savoury kick.
  1 tbsp olive oil, 1/2 large lime, freshly ground black pepper
• Best served straight away, but you can prep it and pop it back in the fridge for 15–20 minutes before serving if it’s a hot day.

Notes

Extra Tips for the Watermelon and Feta Salad:

You can swap mint for fresh basil if you prefer.

A sprinkle of toasted pine nuts adds a nice crunch if you want to get fancy.

Leftovers (if you have any!) are lovely tossed with mixed salad leaves for lunch the next day.

Serving Suggestions:

BBQ Star: Serve alongside grilled chicken skewers, lamb chops, or halloumi for a Mediterranean-inspired BBQ spread.

Picnic-Perfect: Pack it into a sealed container with an ice pack – ideal for picnics or outdoor concerts.

Lazy Summer Lunch: Pair with crusty bread and a chilled glass of rosé or sparkling water with lime for a light midday meal.

Garden Party Table: Add it to a buffet table with couscous, cold meats, and dips – the colour really brightens the spread.

Fancy Twist: Sprinkle with toasted pumpkin seeds or pine nuts for a bit of crunch, or drizzle lightly with balsamic glaze for a richer edge.

Nutrition

Calories: 193kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 430mg | Potassium: 257mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1307IU | Vitamin C: 19mg | Calcium: 202mg | Iron: 1mg