I make this watermelon basil salad all summer. It takes about 10 minutes, there’s no cooking involved, and it’s one of those things that looks impressive on a table without much effort. Juicy watermelon, sliced cucumber, red onion, fresh basil, and feta go into a bowl with lemon juice and olive oil, then get a drizzle of balsamic glaze right before serving.
Most watermelon feta salads use mint, which is great, but basil gives it a slightly more savory flavor that works really well with the balsamic. It’s the version I keep coming back to.
Why You’ll Love This Recipe
Ingredient Notes
- Seedless Watermelon – I prefer seedless watermelon, so I don’t have to remove the black seeds from the watermelon after slicing. I used about ¼ of a large watermelon for this recipe, which gives you roughly 6 cups of cubed fruit. The quarter of watermelon was 3 lbs before slicing off the rind and 2 lbs after slicing off the rind for reference.
- English cucumber. Also sold as seedless or hothouse cucumber. The skin is thin enough that you don’t need to peel it, and the seeds are small enough that you don’t need to remove them. Just slice and use.
- Feta – A block of feta that you cut yourself gives you bigger chunks and better flavor than pre-crumbled. Either works, but the block is worth it here.
- Red Onion – Slice it thin. If raw onion is too sharp for you, soak the slices in cold water for 10 minutes before adding them. It takes the edge off without losing the flavor.
- Basil – Slice into thin ribbons rather than tearing or chopping. Stack the leaves, roll them tightly, and slice crosswise. This keeps the basil from bruising and turning black.
- Balsamic Glaze – This is thicker and sweeter than regular balsamic vinegar and is usually found near the vinegars at the grocery store. Check the label if you have celiac disease, as not all brands are gluten-free.
- Flaky Sea Salt – I love to use Maldon salt for this recipe which has big, irregular salt crystals. You can also use sea salt or kosher salt if you prefer.
How to Pick a Good Watermelon
You can never guarantee sweetness until you cut into it, but there are a few things to look for to help you:
Recipe FAQs
This is best eaten the day it’s made. The watermelon releases juice as it sits and the basil will start to darken. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days, but expect it to be softer and more liquid than when freshly made.
You can prep all the ingredients in advance and store them separately. Cube the watermelon, slice the cucumber and red onion, and prepare the basil. Combine and dress everything within an hour of serving. Add the balsamic glaze right before it goes on the table.
Yes. Mint is the more common herb in watermelon feta salads and it works well here. The flavor will be brighter and more refreshing. Basil gives a slightly more savory note that pairs particularly well with the balsamic glaze, but both are good.
Expert Tips
Storage Instructions
This salad is best served the day it’s made. The watermelon releases juice as it sits and the basil darkens, so it won’t look as good the next day. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. Give it a drain before serving again since there will be liquid at the bottom.
Serving Suggestions
This works alongside just about anything for a summer dinner. My turkey spinach burgers are what I make most often with this salad in the summer since the flavors work really well together. If you have leftover watermelon after making this, my watermelon salsa uses the same fruit and comes together in about 5 minutes. For a bigger summer spread, my burrata caprese uses the same balsamic glaze and fresh basil and takes about the same amount of time to put together.
Watermelon Basil Salad with Feta and Cucumber
Ingredients
- 6 cups (900 g) diced watermelon - from about ¼ of a large seedless watermelon
- 1½ cups (180 g) sliced English cucumber - from ½ an English cucumber
- ½ cup (50 g) red onion - thinly sliced, from ¼ red onion
- ¼ cup (8 g) basil leaves - thinly sliced into ribbons
- 6 ounces (170 g) feta - cubed or crumbled, approximately 1½ cups
- 2 tablespoons (28 g) extra-virgin olive oil
- 1 tablespoon (15 g) lemon juice - freshly squeezed
- ½ teaspoon flaky sea salt - I used Maldon salt
- 1 tablespoon (15 g) balsamic glaze - for drizzle, check label for gluten-free
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Instructions
- Cut the watermelon into ½ inch cubes. Place 6 cups (900 g) diced watermelon in a large mixing bowl.
- Add the 1½ cups (180 g) sliced English cucumber, ½ cup (50 g) red onion, ¼ cup (8 g) basil leaves, and 6 ounces (170 g) feta.
- Drizzle with 2 tablespoons (28 g) extra-virgin olive oil and 1 tablespoon (15 g) lemon juice. Sprinkle with ½ teaspoon flaky sea salt. Toss gently to combine.
- Transfer to a serving platter or shallow bowl. Drizzle with 1 tablespoon (15 g) balsamic glaze just before serving.
Video
Notes
- Basil: To slice into thin ribbons, stack the basil leaves on top of each other with the largest leaf on the bottom. Roll tightly from one side into a cylinder, then slice crosswise into thin strips. Toss to separate.
- Red onion: If raw onion is too sharp for you, soak the slices in cold water for 10 minutes before using.
- Salt: I use Maldon flaky sea salt for this recipe. You can use any flaky finishing salt, or regular kosher salt if that’s what you have.
- Storage: This salad is best served the day it is made. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. The watermelon will release juice as it sits so expect it to be softer and more liquid than when freshly made.
