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Watermelon and basil salad with feta.

Watermelon Basil Salad with Feta

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.
5 from 3 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Lindsey Jenkins

Ingredients

  • 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

Instructions

  • 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.

Notes

1 English cucumber is about 2 cups.
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.