This sweet and salty, 4-ingredient Watermelon Feta Salad is a surprising favorite at any summer BBQ or potluck. Easy to make and great for groups!
My daughter is the biggest watermelon fan in our house and could easily go through a melon a week if I let her. Don’t get me wrong; I love watermelon, too, but after a few weeks of gorging myself on plain melon, I need to shake it up a bit. That’s why I love this Watermelon Feta Salad. It’s just different enough to wake up my tastebuds but not so different that I forget I’m eating one of our favorite spoils of summer.
(Now for those of you who consider salting their watermelon sacrilege, hear me out. Most people associate watermelon with sweet not savory foods, but this surprising dish is the best of both worlds.)
How to pick a ripe watermelon
With only four ingredients in this Watermelon Feta Salad recipe (not counting salt and pepper), you need to be sure you choose a ripe, juicy watermelon. Although it’s easy to make a beeline for the first fresh watermelon you see at the grocery store, try to resist. The best watermelons are those that are grown in season, so that means July for us northerners and a few weeks earlier for warmer climates.
My first choice for picking a ripe watermelon is to buy direct from the farmer at the farmer’s market. I always ask for a ripe melon and they never steer me wrong. If I can’t make it to the farmer’s market, there are a few rules I follow when choosing a ripe melon:
- The watermelon should feel heavy for its size. A heavy melon is a juicy melon.
- Look at the underbelly of the melon where it has been sitting in the field. What color is it? You’re looking for a creamy yellow color. Any other color (green or white) means it’s not fully ripened yet.
- Give the melon a good thump. If it has a full, hollow sound, you’re in for some sweet, juicy melon. If you hear a dull thud, the melon will not likely be as ripe.
Can I make this Watermelon Feta Salad in advance?
Looking for more melon inspiration? We’ve got loads of great ways to use one of summer’s best fruits with these tried and true watermelon recipes:
- 7 cups of cubed watermelon, chilled and well drained
- 1 tablespoon rice vinegar
- 4 ounces crumbled feta cheese
- 1 cup loosely packed fresh mint leaves, coarsely chopped
- Kosher or sea salt
- Freshly ground pepper
- Gently toss melon with rice vinegar, feta cheese and mint. Season with salt and pepper.
- Serve immediately.
This salad is best served right away. The vinegar starts to break down the watermelon if made too far in advance.
Amount Per Serving: Calories: 476 Total Fat: 32g Carbohydrates: 26g Protein: 23g