Watermelon Feta Salad


Watermelon Feta Salad

Yield: 4 to 6  |  Total time: 20 min
Print Recipe


  • 3 to 4 cups cubed watermelon
  • 1 medium cucumber, peeled
  • 3 to 4 ounces feta cheese
  • 1 to 2 tablespoons raw shelled pumpkin seeds (pepitas), lightly toasted
  • Fresh herbs, such as basil, mint, and cilantro
  • Extra virgin olive oil, for drizzling
  • Sea salt flakes, such as Maldon or fleur de sel
  • Optional: edible flowers, thinly sliced jalapeño, pinch smoked paprika


  1. There are various ways to serve this salad. You could peel and slice the watermelon and cucumber and crumble feta over or cube the ingredients for a pretty presentation. If cutting fruit and cheese into cubes, place the cut pieces in a pretty pattern on a serving platter (see photo). Add pumpkin seeds and fresh herbs.  Drizzle with good olive oil and top with a sprinkle of sea salt flakes.  Garnish, if desired, with edible flowers, sliced jalapeño or paprika.

Date Published: July 24, 2017

All recipes have been tested by the Test Kitchens unless otherwise noted.

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