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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.
5 from 1 vote

Watermelon Basil Salad with Feta and Cucumber

This watermelon basil salad is made with juicy watermelon, English cucumber, red onion, fresh basil, and feta, tossed in lemon juice and olive oil and finished with a drizzle of balsamic glaze. It comes together in 10 minutes and works as a side dish for grilling or summer entertaining.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Cut the watermelon into ½ inch cubes. Place 6 cups (900 g) diced watermelon in a large mixing bowl.
    Watermelon cut into cubes on a wood cutting board.
  • 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.
    A mixing bowl with diced watermelon, basil, sliced red onion, sliced cucumber and cubed feta cheese in it.
  • 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.
    A mixing bowl with a watermelon salad tossed with feta, sliced cucumber, sliced red onion, sliced basil, lemon juice and olive oil in it.
  • Transfer to a serving platter or shallow bowl. Drizzle with 1 tablespoon (15 g) balsamic glaze just before serving.
    A closeup of a large oval platter with watermelon cucumber salad topped with feta and basil on it.

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.

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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