Watermelon Basil Salad

Watermelon Basil Salad with Feta

This watermelon basil salad is summer eating at its most effortless. Few things say summer quite like watermelon, and the combination of crisp melon, creamy feta, zesty lemon, and fresh basil makes this salad a true seasonal staple.

Serve it as a side at a barbecue, bring it to a picnic, or eat it on its own as a light lunch on a hot afternoon.

(Scroll down for tips on picking the best watermelon and a few easy ways to switch it up.)

What Is Watermelon Basil Salad?

At its simplest, watermelon basil salad is just ripe fruit, fresh herbs, and a light dressing. This version adds feta for a creamy, salty contrast and uses lemon instead of the more common lime, which is a small change that makes a noticeable difference. Lemon is softer, pairs well with fresh basil, and it doesn't compete with the natural sweetness of the melon.

Why You'll Love This Watermelon Basil Salad

• Easy to make vegan. Swap the feta for a good plant-based version and the rest of the salad stays exactly the same.
• Five ingredients. Watermelon, feta, basil, lemon, and olive oil. Simple enough to make on a weeknight, impressive enough to bring somewhere.
• Ready in ten minutes. Most of that is cutting the watermelon.
• Works as a side or a light meal. Serve it on its own for a light lunch, or as a companion to anything off the grill.

How to Pick the Perfect Watermelon

The quality of your watermelon makes or breaks a watermelon salad, so it's worth knowing what to look for:

• Weight: A ripe watermelon feels heavy for its size. The heavier it is, the more water it holds and the juicier it will be.
• The field spot: Look for the creamy yellow patch where the melon rested on the ground. A deep yellow spot means it had time to ripen fully on the vine. A white or pale spot means it was picked too early.
• The stem: A dry, brown stem indicates the melon was allowed to ripen before picking. A green stem means it was harvested early.

For the best flavor, look for locally grown, in-season watermelons. A farmers market is your best bet in peak summer.

Ingredients for Watermelon Basil Salad

• Watermelon — A seedless mini watermelon is the easiest to work with for a salad. You can use any variety, including yellow or orange-fleshed watermelons if you want something a little unexpected. The riper and sweeter the melon, the better the salad.
• Feta cheese — Skip the pre-crumbled kind. A block of sheep's milk feta has a creamier texture and more complex flavor than cow's milk feta and holds its shape better when cut into chunks. Look for feta packed in brine. A good plant-based feta works well here if you'd prefer to keep the salad vegan.
• Fresh basil — Torn rather than chopped so it doesn't bruise and blacken. Use a generous amount.
• Lemon juice and zest — Both. The juice adds brightness and the zest adds a fragrant depth that juice alone doesn't give you. Use fresh, not bottled.
• Extra-virgin olive oil — Use the best olive oil you have. It's a simple dressing where the oil flavor comes through clearly.
• Flaky sea salt — A pinch just before serving draws out the sweetness of the watermelon and balances the saltiness of the feta.

How to Make Watermelon Basil Salad

Step 1: Prepare the watermelon

Cut the watermelon into bite-sized cubes or triangles. Aim for pieces around an inch and a half to two inches so each forkful gets a little of everything. Arrange on a large serving platter or in a wide shallow bowl.

Step 2: Add the feta

Cut the feta into chunks and scatter over the watermelon. Cutting rather than crumbling gives you pieces that hold their shape on the plate.

Step 3: Dress and finish

Sprinkle the lemon zest over the salad, then drizzle with the lemon juice and olive oil. Tear the basil leaves over the top and finish with a pinch of flaky sea salt. Serve immediately.

Tips for the Best Watermelon Basil Salad

• Use the best watermelon you can find. This feta basil watermelon salad has nowhere to hide a mediocre melon. See the watermelon guide above for what to look for.
• Tear the basil, don't chop it. Cutting basil bruises the leaves and causes them to blacken quickly. Torn leaves stay fresher and look better on the plate.
• Cut the feta into chunks. Bigger pieces give you a better texture contrast and more satisfying bites than fine crumbles.
• Dress at the last minute. Salt draws moisture out of the watermelon and the lemon juice softens the basil. This salad is at its best served immediately after dressing.
• Chill the watermelon first. Cold watermelon straight from the fridge makes the whole salad more refreshing, especially on a hot day.