Go Back

Easy Watermelon Feta Basil Salad

a vibrant watermelon salad on a plate: This easy watermelon feta basil salad is the ultimate summer watermelon salad — juicy, refreshing, and bursting with sweet-and-savory flavor. It combines crisp watermelon, salty feta, aromatic basil, and crunchy pumpkin seeds, all tied together with a zesty sweet chili lemon dressing. Perfect for BBQs, picnics, or light lunches. Vegetarian, gluten-free, and easily made vegan!
This easy watermelon feta basil salad is the ultimate summer watermelon salad — juicy, refreshing, and bursting with sweet-and-savory flavor. It combines crisp watermelon, salty feta, aromatic basil, and crunchy pumpkin seeds, all tied together with a zesty sweet chili lemon dressing. Perfect for BBQs, picnics, or light lunches. Vegetarian, gluten-free, and easily made vegan!
Munchyesta.com
Prep Time 15 minutes
Serving Size 4 people

Ingredients

Salad

  • 1 small seedless watermelon - about 6 cups / 900 g cubed
  • 3.5 oz/100g feta cheese - or vegan feta, crumbled (about ¾ cup)
  • 1 bunch fresh basil - roughly chopped (about 1 cup loose-packed)
  • 4 tbsp pumpkin seeds / pepitas - ¼ cup / 30 g

Dressing

  • 2 tbsp avocado oil or olive oil - 30 ml
  • Juice from ½ lemon - about 1 tbsp / 15 ml
  • Zest from ½ lemon - about 1 tsp
  • 2 tbsp sweet chili sauce - 30 ml
  • ⅓ tsp salt - or to taste

Instructions

  • Make the dressing:

    In a small bowl or jar, whisk together avocado oil (or olive oil), lemon juice, lemon zest, sweet chili sauce, and salt until smooth. Set aside.
  • Prep the watermelon:

    Carefully cut the watermelon in half, then into quarters. Remove the rind and cut into even cubes (about 1 inch / 2 cm).
  • Assemble the salad:

    Place the cubed watermelon in a large salad bowl. Add the chopped basil and pumpkin seeds.
  • Toss and dress:

    Pour the dressing over the salad and gently toss to coat everything evenly.
  • Add feta last:

    Sprinkle the crumbled feta on top and give it one last gentle mix.
  • Serve and enjoy:

    Serve immediately for the freshest, juiciest flavor.

Notes

Pro Tips

  • Chill before serving: Cold watermelon tastes sweeter and keeps the salad crisp.
  • Add cheese last: This prevents feta from breaking down in the dressing.
  • For vegan version: Use dairy-free feta or marinated tofu.
  • Make ahead: Store cubed watermelon and dressing separately in the fridge for up to 24 hours. Toss just before serving.

Variations

  • Mediterranean Watermelon Salad: Add olives, cucumber, and a drizzle of balsamic glaze.
  • Spicy Watermelon Salad: Add sliced jalapeño or a pinch of chili flakes.
  • No-Mint Version: This one uses basil instead — perfect for those who prefer no mint.
  • Protein Boost: Add chickpeas, quinoa, or grilled halloumi for a heartier salad.

Serving Suggestions

Serve as a refreshing side with grilled veggies, portobello burgers, or at your next BBQ. Also great with hummus and flatbreads for a quick summer lunch.
🧊 Storage
Keep undressed salad and dressing separate in airtight containers in the fridge for up to 24 hours. Once mixed, enjoy within 2 hours for best texture.