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Few dishes are more refreshing than this Watermelon Salad tossed with salty feta, tender mint, creamy avocado, edamame, and simple lime dressing. It’s made for the hottest summer days!

a large bowl of refreshing summer watermelon salad

Why You’ll Love This Watermelon Feta Salad Recipe

  • Sweet and Savory. I’ve sipped Watermelon Smoothies and I’ve eaten more slabs of cut watermelon than I can count, but pairing watermelon with savory, salty flavors like feta and red onion? That was a revelation. Think of it as the perfect hybrid between a summery Fruit Salad and a classic dinner salad made with fresh greens (like this Arugula Salad). 
  • Effortless Recipe. With a few simple chops and a quick toss (here’s The Best Way to Cut Watermelon), this watermelon salad is a cinch to make. That means time to enjoy the sunshine—and to whip up some summery Peach Margaritas!
  • Light and Healthy. Watermelon feta salad is light and healthy, but it also manages to be satisfying so you could totally make a dinner out of it—especially on those hot, humid summer days when the only appealing foods are fruit, salad, and popsicles.
  • The Best Summer Salad. Thanks to its vibrant colors and fresh flavors, this watermelon feta salad is basically summer on a plate, (just like this Avocado Salad)!
the best watermelon salad recipe

5 Star Review

“I just made this for lunch and 3 of us gobbled up the whole thing! Great flavors!”

— Martha —

How to Make Watermelon Salad

The Ingredients

  • Watermelon. Look for a watermelon that is round rather than oval, and that has an orange “field spot” (i.e., the spot where the melon rested on the ground), a dull sheen, and large webbing.
  • Feta. One of the best pairings with watermelon! It adds contrasting creaminess and saltiness to the sweet, juicy watermelon.
  • Mint. Adds another layer of refreshing summer flavor and color. Fresh basil also would be lovely in this salad.
  • Lime. Gives this watermelon salad some zip and life. I prefer lime to lemon juice, as it’s not quite as acidic.
  • Red Onion. Lends the salad a nice edge that I would have missed without it.
  • Edamame. Nicely complements the juicy texture of the watermelon and adds protein.
  • Avocado. Adds creaminess and makes the salad more filling and satisfying.

Dietary Note

Make this watermelon salad recipe vegan by swapping out the conventional feta cheese for your favorite vegan feta cheese.

watermelon salad with feta and mint and avocado

The Directions

soaking red onions for watermelon salad
  1. Soak the Red Onion. This removes some of its harsh, lingering bite.
dressing for watermelon salad
  1. Make Dressing. Whisk together the dressing ingredients.
  1. Toss. Combine the watermelon, edamame, mint, and drained red onion in a large serving bowl and toss with the dressing.
a bowl of summer watermelon salad with feta and mint
  1. Finish. Add the avocado and feta and gently toss to incorporate. ENJOY!

Recipe Variations

  • Watermelon Salad With Cucumber. Not a fan of avocado? Can’t find a decent one at the grocery store? Make this recipe exactly as written, but swap the avocado with diced English cucumber.
  • Spicy Watermelon Salad With Mango. Heat things up with thinly sliced jalapeño or serrano peppers and then add just a little more sweetness with diced mango. You can swap the feta for cotija cheese for some Tex-Mex flair.
  • Arugula Watermelon Salad. Serve this salad over a bed of baby arugula, which adds a peppery contrast to the sweet melon. Finish with a drizzle of thick, syrupy balsamic vinegar or glaze before serving.
mixing bowl of refreshing watermelon salad

What to Serve with Watermelon Salad

Recipe Tips and Tricks

  • Soak the Red Onion. Doing so cuts the sharp bite of the onion; it’s still pungent and a nice contrast with the sweet watermelon, but it’s not quite as powerful. Another trick is to cut the onion as thin as possible, which also helps it be less assertive. If you have a mandoline slicer, you can practically shave the onion paper thin.
  • Cut the Watermelon Bite-Size. There’s no need to get out your melon baller for this recipe! Simple 1-inch cubes are just fine here—big enough to be juicy and delicious, but small enough that you don’t need to slice them on the plate before eating them.
  • Choose Seedless Watermelon. Even if it wasn’t a total pain in the you-know-what to pop the seeds out of the watermelon, doing so can make the melon mushy and full of holes—not exactly the look you want in your watermelon feta salad! Some say seedless has less flavor, but by the time this salad is dressed up, it has plenty of taste.
  • Serve With a Slotted Spoon. Watermelon is 91% water so the salad will likely have some excess liquid at the bottom. I recommend serving it with a slotted spoon to drain some of it off.
  • Don’t Assemble Too Far in Advance. If you need to get more of a head start on the recipe, whisk together the dressing, then prep the onion and watermelon and store them separately in the fridge. Drain the watermelon well, then assemble your salad. This allows you to get some of the prep work out of the way without taking away from the freshness of the salad.

Watermelon Salad

4.69 from 19 votes
This light, refreshing watermelon salad recipe is tossed with feta, avocado, and edamame in a lime dressing. Perfect for hot summer days!

Prep: 15 minutes
Total: 15 minutes

Servings: 4 –6 servings


  • 1/2 red onion thinly sliced
  • 4 cups watermelon 1-inch-diced
  • 1 cup shelled edamame
  • 1/2 cup lightly packed fresh mint leaves chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 medium ripe avocado peeled, pitted and cut into large dice
  • 1/2 cup crumbled feta cheese


  • Place the red onion in a bowl and cover with water. Let soak while you prepare the other ingredients.
  • In a small bowl or large measuring cup, whisk together the olive oil, lime juice, honey, salt, and pepper.
  • To a large serving bowl, add the watermelon, edamame, mint, and drained red onion.
  • Pour dressing over the watermelon mixture and toss to coat.
  • Add the avocado and feta and gently toss to incorporate. Refrigerate until ready to serve. The salad will likely have some excess liquid at the bottom from the watermelon, so I recommend serving it with a slotted spoon.


  • TO STORE: This watermelon feta salad is best enjoyed within a few hours after it is dressed and assembled.
  • MAKE-AHEAD: Watermelon salad can be prepared up to 4 hours in advance. Add the avocado and feta just before serving.


Serving: 1(of 6)Calories: 186kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 11mgFiber: 3gSugar: 8g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Lovely click Erin, And what I love about this salad is a perfect combination of fruit, veggies, and cheese. I am on a Raw diet so would avoid cheese as of now but rest of it going in my mouth very soon :-)5 stars

  2. I just made this for lunch and 3 of us gobbled up the whole thing! Great flavors! The little personal watermelons are perfect for this recipe. I did not have a ripe avocado so we had to do without and it was still delicious, possibly because it allowed me to rationalize using more feta cheese! It’s a fast and easy recipe and I will definitely be making it again. Your recipes are SO reliable, Erin!5 stars

  3. Such an interesting take on a summer classic! I didn’t find any edamame at my local grocery store, but even without it, there was still plenty of flavor and texture going on. I love the tip to soak the red onions- they kept some bite but weren’t overpowering.5 stars

  4. This is the first time trying this. I didn’t have mint and used mixed salad greens instead and we still really enjoyed although I will make a point to try this with mint very soon. Thank you so much for another totally unexpected combination of ingredients!5 stars

  5. This will be made over and over in our home! The freshness of the mint and the refreshing, cool watermelon are amazing! We could not get over how mellow the red onion gets from soaking it. Wonderful!5 stars

  6. I very much want to try this recipe (I froze some ripe watermelon and live in Arizona and want to test this for next summer ;p) *however* my wife has the audacity to be allergic to all citrus. Do you have any recommendations for a replacement?

    1. Hi K A! I actually don’t because I haven’t tried anything else but doing a quick Google search you can use white wine vinegar as a substitute for vinegar and that might work because this is a dressing. If not, maybe just leave it out? If you decide to experiment, I’d love to know how it goes!

  7. What a great way to serve a little taste of summer. I love the sharp contrast of flavors; the saltiness of the feta plays off the watermelon so nicely. I did have to use lemon juice, as I was out of limes. Definitely will make this again.5 stars

  8. It was refreshing with lots of flavor. I was looking for a good Watermelon Feta Salad recipe, and this was by far the best one I found. The flavors melded perfectly and the salad was delicious! The watermelon and the honey and that burst of lime was so good! Thank you for sharing this recipe!5 stars

  9. I am not a watermelon type person but the rest of my family loves watermelon and had some in the fridge. I just tried this and OMG it’s da bomb. The combo of feta cheese, avocado, mint and watermelon on simple dressing just works for some reason.5 stars

  10. I made this for the family dinner and everybody liked it and I would make it again.

    I bought a small round watermelon and it still gave me significantly more watermelon than the recipe called for, which was a problem for me as it isn’t a fruit that is diabetic friendly. Sent the remaining fruit home with others.

    I forgot to soak the red pepper and instead added it unsoaked to the dressing that I made ahead. I’d do it that way again.5 stars