Watermelon Salad with Feta and Red Onion

close up of big bowl of watermelon salad, next to it some dressing, a glass of water.

Author: Katie

This salad combines some sweet watermelon with some tangy feta cheese, red onion and crunchy cucumber.

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3.15 from 7 votes

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Prep Time: 10

Total Time: 10

Course: Salad, Side Dish

Cuisine: vegetarian

Servings: 2

Ingredients

Dressing

1 tablespoon olive oil
2 tablespoon maple syrup
3 tablespoon white wine vinegar

Salad

3 cups cubed watermelon *seedless
½ cucumber (optional)
1 small red onion
½ pkg feta (7oz/ 100g)
handful of minced mint *or other fresh herbs

You can find detailed step-by step-photos above the recipe card.

Instructions

Vinaigrette

Put white wine vinegar, maple syrup and olive oil into a small bowl or jar.
Whisk until well combined. Set aside.

Watermelon Salad

Cut the watermelon and cucumber (if using) into bite-sized pieces.
Thinly slice the red onion and chop the mint.
Add cubed watermelon, cucumber, red onion slivers, crumbled feta and minced mint to a salad bowl.

Video

Notes

Watermelon: I recommend choosing a seedless watermelon that's ripe but not overly ripe. It should be sweet but not overripe and still crunchy in texture.
Skip Cucumber: The cucumber is optional. It adds another refreshing element but if you don't like it, just skip it.
Cold Salad: Before adding the vinaigrette, put the salad in the fridge for 30 min. That way it will be even more refreshing.
Make it vegan/ dairy-free: Choose vegan feta to keep this salad dairy-free.
Personal Taste: Feel free to adjust to personal taste and add more feta/ watermelon.
Storing: Keep any leftover salad in an airtight container in the fridge for up to 1 day. Preferably without the vinaigrette already added. This salad definitely tastes best when consumed right away though, it does become a bit soggy when stored.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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