This watermelon basil salad with feta and cucumber is slightly salty, sweet, and so refreshing! Great as a summer dinner side and is dairy-free plus can easily be made vegan with one tiny swap.
As soon as summer rolls around, I can't wait to sink my teeth into a nice juicy slice of watermelon, cool down with a frozen watermelon slushie, or sip on fresh watermelon juice.
And now this salad is getting added into the summer recipe rotation.
- Cucumber - adds a nice crunchy texture.
- Feta (dairy-free or regular) - adds a nice salty element. For dairy-free, I like the Follow Your Heart brand.
- Fresh basil - for freshness and a sweet/savory flavor.
- Extra virgin olive oil - the base of the dressing.
- Lime juice - gives the dressing a little zing.
- Raw honey - a touch of sweetener helps to bring out the natural sweetness in the watermelon.
- Salt & pepper - to taste.
How to Make Watermelon Basil Salad
Add the cubed watermelon, diced cucumber, and crumbled feta to a large serving bowl.
In a small bowl, whisk together the lime juice, olive oil, raw honey, and salt & pepper. Pour over the salad and toss lightly to combine. Top with hand-torn fresh basil leaves and serve immediately
Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this watermelon basil salad using what you already have? Here are some ideas…
- No feta? - you can leave it out and sprinkle the salad with flaky salt instead.
- No raw honey? - use maple syrup.
- No lime juice? - use lemon juice.
- No basil? - use fresh mint, parsley, or cilantro instead.
- Variations - add in sliced strawberries or blueberries, use a mix of melons such as honeydew, canteloupe, and watermelon, leave out the cucumber, etc.
Frequently Asked Questions
Look for English, Persian, or pickling cucumbers. They have a sweeter taste, thinner skin, fewer seeds, and a crunchier texture.
While you don't have to use the dressing, it really helps tie all the flavors together and adds a nicely balanced taste.
Due to watermelon's high water content, it's best to make this salad right before serving it. However, you can chop up the watermelon and make the dressing ahead of time. Just store them in separate containers in the fridge before assembling.
It's best eaten the day you make it. If you need to though, it can keep it for an extra 1-2 days in the fridge.
More Summer Recipes
Watermelon Basil Salad with Feta
- 5 cups watermelon, cubed
- 2 cups english or persian cucumber, diced see notes
- 4 ounces dairy-free feta, crumbled regular if not dairy-free
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon raw honey
- kosher salt & pepper, to taste
- handful fresh basil, torn
- Add the cubed watermelon, diced cucumber, and crumbled feta to a large serving bowl.
- In a small bowl, whisk together the lime juice, olive oil, raw honey, and salt & pepper. Pour over the salad and toss lightly to combine.
- Top with hand-torn fresh basil leaves and serve immediately.
Carol Gamell says
Thank you Lindsey. I was wanting to make a watermelon salad and this has all the ingredients we love.
Perfect! Happy 4th, Carol! 🙂