Watermelon Blueberry Salad with Feta

This watermelon blueberry salad combines juicy watermelon, fresh blueberries, crisp cucumber, and crumbled feta with chopped basil (or mint) and a simple lime dressing. It comes together in about 10 minutes, no cooking required. Sweet, salty, and refreshing, it's exactly what you want on a hot day.

5 from 12 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

Make the dressing. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
Combine the salad. Add the watermelon, cucumber, blueberries, and basil to a large salad bowl.
Toss. Pour the dressing over the top and gently toss to combine. Taste and adjust the seasoning to your preference.
Add the feta last. Fold it in gently so it keeps its shape, then sprinkle a little extra on top to serve.

Notes

Make it dairy-free: Skip the feta and add 1 diced avocado instead for creaminess.

Cheese swap: Crumbled goat cheese works in place of feta for a tangier bite.

Herb swap: Fresh mint works in place of basil.

Keep it crisp: Store the dressing separately and toss right before serving so the watermelon and cucumber stay crisp, not watery.

Leftovers: Store in an airtight container in the fridge for 1–2 days. Best the first day.

Nutrition

Course Salad, Side

Cuisine American, Healthy

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