Watermelon Basil Salad

This easy watermelon basil salad is refreshing, light, and perfect for summer. It’s made with juicy watermelon, blueberries, crisp cucumber, fresh basil, crumbled feta cheese, and a simple lime dressing.

5 from 11 votes

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Prep Time 10

Total Time 10

Serving servings

Ingredients

Watermelon Salad:

5 - 6 cups cubed watermelon, 1-inch cubes
1 ½ cups English cucumber, peeled and cut into quarter moons
1 cup fresh blueberries
¼ cup fresh basil leaves, chopped
⅓ - ½ cup crumbed feta cheese

Lime Dressing:

1 -2 tablespoon extra-virgin olive oil
3 tablespoon fresh lime juice, about 1 - 2 limes
1 tablespoon honey, for optional sweetness
½ teaspoon salt
½ teaspoon black pepper

Instructions

Add watermelon, cucumber, blueberries, basil, and feta to a large salad bowl.
In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
Pour dressing on top of the watermelon salad and gently toss to combine. I recommend tasting it and then adjusting the seasoning to your preference.
Sprinkle with extra feta crumbles for serving, and enjoy!

Notes

Make it Dairy-Free: Remove the feta cheese and substitute it with 1 avocado cut up into small cubes.

Feta: You can also use crumbled goat cheese.

Leftovers: Store leftovers in airtight containers in the refrigerator for up to 2 days.

Nutrition

Course Salad, Side

Cuisine American, Healthy

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