This watermelon, feta, and basil salad is a bright and refreshing summer side dish. Sweet watermelon, salty feta, crisp cucumber, and peppery arugula come together with a simple balsamic vinaigrette for a light, balanced salad everyone will enjoy.
Lately I’ve been making fresh salads almost every day, pairing seasonal vegetables with a hint of fruit. This watermelon salad is an ideal choice when you want something easy, colorful, and slightly sweet alongside your meal.
Each component plays a role: juicy watermelon for sweetness, crumbly feta for a salty contrast, cool cucumbers for crunch, and arugula for a peppery green base. A tangy balsamic vinaigrette ties everything together and brightens the flavors.
You’ll love how simple and satisfying this salad is—perfect for picnics, barbecues, or a no-fuss weeknight side.
Ingredients You Need
This recipe uses ten straightforward ingredients for the salad and the dressing. Feel free to customize amounts or swap ingredients to suit your taste.
Watermelon: cubed, ripe and juicy for sweetness.
Arugula: a peppery green that works well as the salad base (swap in spinach, butter lettuce, or spring mix if you prefer).
Cucumber: thinly sliced for a cool crunch.
Feta cheese: salty and crumbly—marinated feta, goat cheese, or fresh mozzarella are also good options.
Red onion: thinly sliced for a bright, zesty bite.
Fresh basil: chopped—fresh is best for aroma and flavor.
Oil: olive or avocado oil as the vinaigrette base.
Balsamic vinegar: adds tang and depth; use a balsamic glaze if you prefer a sweeter, syrupy finish.
Garlic powder: a small amount for background savory flavor.
Maple syrup: balances the acidity in the dressing; honey or coconut sugar can be substituted.
How to Make It
Begin by whisking the vinaigrette ingredients in a small bowl or a liquid measuring cup until well combined. Taste and adjust the balance of oil, vinegar, and sweetness to your preference.
Arrange the arugula on a large serving plate or in a bowl, then add the watermelon cubes, sliced cucumber, red onion, crumbled feta, and chopped basil. Drizzle with the balsamic vinaigrette and finish with a grind of black pepper to taste. Serve immediately.
Extra Tips for Success
Switch up the greens: spinach, butter lettuce, or spring mix are great alternatives to arugula.
Add other herbs: fresh oregano or mint add a different herbal note if you want variety.
Try balsamic glaze: a reduced balsamic glaze can be used in place of the vinaigrette for a sweeter, more concentrated flavor.
Add protein: chickpeas, lentils, grilled chicken, or shrimp turn this into a fuller meal.
Include nuts for texture: toasted walnuts, pecans, hazelnuts, or cashews add crunch and richness.
Cheese alternatives: goat cheese or fresh mozzarella are excellent substitutes for feta.
Storage: store leftovers in an airtight container in the refrigerator for 2–3 days. Keep the dressing separate if possible to preserve the salad texture.
More Summer Salads to Try
Tuscan Artichoke Salad
Greek Cucumber Tomato Salad
The Best Crunchy Lentil Salad
Avocado & Strawberry Spinach Salad
Watermelon Feta & Basil Salad
Ingredients
- 2 cups watermelon, cubed
- 3 handfuls arugula
- 1/4 cup feta cheese
- 1/4 cup red onion, thinly sliced
- 1/2 cup cucumber, thinly sliced
- 1 handful fresh basil, chopped
Balsamic Vinaigrette
- 1/3 cup olive oil
- 3 Tablespoons balsamic vinegar
- 1/4 teaspoon garlic powder
- 1 Tablespoon maple syrup
- black pepper to taste
Instructions
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Whisk dressing: combine the olive oil, balsamic vinegar, garlic powder, maple syrup, and black pepper in a small bowl or measuring cup. Whisk until emulsified and taste to adjust seasoning.
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Assemble salad: arrange arugula on a serving plate or in a bowl. Top with cubed watermelon, sliced cucumber, red onion, crumbled feta, and chopped basil. Drizzle the vinaigrette over the salad, toss lightly if desired, and serve immediately.
Notes
Herbs: try oregano or mint for a different flavor profile.
Balsamic glaze: can be used in place of the vinaigrette for a sweeter finish.
Protein: add chickpeas, lentils, or grilled meat to make it heartier.
Nuts: top with toasted walnuts, pecans, hazelnuts, or cashews for crunch.
Storage: refrigerate leftovers in an airtight container for 2–3 days; keep dressing separate if possible to preserve texture.