Southeast Dairy Association - watermelon feta salad


Watermelon Feta Salad

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8
Pairing slightly salty feta cheese with sweet summer watermelon creates a refreshing, light salad.


Recipe Note: Watermelon, vegetables and feta can be cubed and combined 6 hours ahead, covered and chilled. Add vinaigrette and fresh basil just before serving.
Source of recipe: Rebecca Egsieker, The Dairy Chef


Watermelon Feta Salad

  • 1 medium red onion, very thinly sliced
  • 4 cups cubed (1/2 inch) seeded watermelon ((rind discarded))
  • 2 cups cubed (1/2 inch) peeled jicama
  • 8 ounce block feta, cut into 1/2 cubes
  • 16 fresh basil leaves, chopped


  • 1 small jalapeño, minced
  • 1/4 cup olive oil
  • Juice of 1 lime
  • 2 tablespoons honey
  • 1 teaspoon salt


  • In a large mixing bowl combine onion, watermelon, jicama and feta and set aside. In small mixing bowl whisk together the vinaigrette ingredients until well combined. If serving immediately, pour vinaigrette over watermelon salad, add fresh basil and gently toss to evenly coat.
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