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Watermelon Salad

This fresh and delicious Watermelon Salad features tangy red onions, cucumbers and feta cheese all tossed with a homemade lime vinaigrette. It’s a stellar option to add to your warm weather side dishes.


Easy Watermelon Salad Recipe

When watermelon comes into season, it’s always nice to find alternate ways of enjoying it. If you’re someone who loves to salt their slice of watermelon, then you’ll love this sweet and salty salad. It’s a fresh and delicious way to elevate your side dish choices and is always met with oohs and aaahs.


How to Make the Best Watermelon Salad Recipe

  • Ingredients you’ll need to make homemade Watermelon Salad with Feta Cheese: Lime juice, granulated sugar, sea salt or kosher salt,  black pepper, olive oil (you could use vegetable oil if preferred), fresh cubed watermelon, baby cucumbers, sliced red onion, crumbled goat cheese (feta) and torn or chopped fresh mint.
  • Baby arugula leaves, sliced radish and balsamic glaze are optional but delicious additions.
  • Kitchen gadgets you’ll need: A sharp knife and cutting board, lime or citrus juicer, measuring cups and spoons, a whisk or mason jar to make the dressing and a large mixing bowl.
  • The addition of a little salt and pepper after assembling the salad ingredients makes a big difference, even though there is salt and pepper in the salad. You can always place shakers on the table for people to make any adjustment to their own taste.
  • Freshly squeezed lime juice is best for the dressing. If you have trouble getting juice from your lime, you can microwave the lime for 10-15 seconds, and it should produce more juice. Rolling it on the counter before cutting it can also help to release the juices.
  • You can whip-up the dressing a day or two ahead of time and chill in the refrigerator. Allow it some time on the counter and shake shake shake to combine before tossing with the remaining ingredients. The olive oil will solidify slightly when chilled.
  • You can proceed through step 2 and combine the salad ingredients and cover for 30-45 minutes before serving. You will need to pour off any accumulated juices before putting the dressing on the salad, or it may dilute the dressing.
  • This salad can also be served on a bed of arugula or you can actually mix it into the salad before serving. Should you choose to do so you’ll need around with 2-3 cups of baby arugula.
  • Balsamic glaze can be drizzled over the salad as an alternative or in addition to, the lime dressing.
  • English cucumbers can be used as an alternative to the baby version since they also have few seeds. That’s the key reason baby cucumbers are used.
  • Crumbled feta cheese or a block of feta can be used as an alternative. Sometimes I find that a block of Feta, as with any cheese, is better if you crumble it yourself. It also tends to have a fresher flavor. That said, please note than either will work.
  • Storage and Freezing: This watermelon salad is best made and served fresh. Should you have leftovers (you likely won’t!) you can safely keep it for 1-2 days. The watermelon may naturally become watery, so you’ll want to drain it before eating.
  • Store watermelon salad chilled in an airtight container in the refrigerator.

More Southern Style Salad Recipes to Make

Fresh salads aren’t just reserved for warm weather, they’re always a welcome addition to any menu. More salad recipes you may like to try:


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Watermelon Salad

Prep Time15 minutes
Chill time2 hours
Total Time2 hours 15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: easy-watermelon-salad, watermelon-salad-recipe
Servings: 6 servings
Calories: 168kcal


  • 1/3 cup fresh lime juice
  • 2 Tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil OR vegetable oil
  • Salad:
  • 5 cups cubed watermelon
  • 3 small baby cucumbers cut into half moons
  • 1 small red onion thinly sliced
  • 1 8 oz container crumbled feta cheese
  • 2 Tbsp torn or chopped fresh mint leaves
  • optional additions: torn arugula, diced radish,and prepared balsamic glaze to drizzle on top (optional additions just before serving)


  • Place lime juice and sugar in a mason jar with a tight-fitting lid. Shake or stir until completely dissolved. Add salt, pepper, and olive oil. Shake again until well mixed.Set aside
  • In a large mixing bowl, place watermelon, cucumbers, onion, half of the Feta, and mintleaves. Gently toss until combined.3.Add about ⅔ of the dressing, and gently toss
  • Transfer to a serving plate or bowl. Top with the remaining half of the Feta, and moremint if desired. Drizzle with the rest of the dressing if desired


Serving: 1serving | Calories: 168kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 202mg | Potassium: 416mg | Fiber: 2g | Sugar: 15g | Vitamin A: 957IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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