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A white scalloped oval platter with watermelon feta salad topped with cucumber and basil with large slices of watermelon on the side.

Watermelon Salad with Basil, Feta, and Cucumber

This watermelon salad with basil is so refreshing and the perfect gluten-free side dish for your next summer BBQ or potluck. On the table in under 10 minutes, it's easy to make, too!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 132kcal
Author: Megan

Ingredients

  • 6 cups diced watermelon (900 g from about 1/4 of a large seedless watermelon)
  • 1.5 cups sliced English cucumber (180 grams, from 1/2 english cucumber))
  • 1/2 cup sliced red onion (thinly sliced (50g, from 1/4 red onion))
  • 1/4 cup basil leaves, thinly sliced into ribbons* (8g)
  • 6 ounces cubed or crumbled feta (170g, approximately 1.5 cups)
  • 2 tablespoons olive oil (25g)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon balsamic glaze

Instructions

  • Cube the watermelon into ½ inch pieces. Place in a large mixing bowl.
  • Top the watermelon with sliced cucumber, sliced red onion, basil ribbons, and feta.
  • Drizzle with olive oil, lemon juice, and flaky sea salt. Toss to combine.
  • Plate on a large platter or a shallow bowl. Drizzle with balsamic glaze and serve.

Notes

  • To chiffonade the basil (or cut it into thin strips), place the leaves of the basil on top of each other with the largest basil leaf on the bottom. Roll the basil tightly from the side so it makes a cylinder. Then, slice the leaves crosswise starting at the tip into thin slices. Separate the thin strips by tossing the leaves until they come apart from one another.
  • You can soak the red onion slices in water for 10 minutes before using if you want to cut some of the bite from the red onions.
  • I used Maldon salt for this recipe which is a flaky sea salt with large, irregular sugar crystals. You can use any finishing salt you prefer, or kosher salt or sea salt if you don’t have a flaky salt on hand.
  • This watermelon salad is best served the day it is made. I recommend tossing the salad in the olive oil and lemon juice just before serving for best results.
  • If you do have leftovers, consume within 2 days as the watermelon will soak up the dressing and get soggy.

Nutrition

Calories: 132kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 390mg | Potassium: 188mg | Fiber: 1g | Sugar: 8g | Vitamin A: 799IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 1mg
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