If summer had a signature salad, this Watermelon Basil Salad would be it. Juicy watermelon, fresh herbs, and salty vegan feta all tossed with a balsamic glaze - it's light, refreshing, and borderline addictive. Made with seven ingredients and ready in minutes.
This is the salad you whip up when it's too hot to turn on the stove, but you're craving something easy and a little unexpected. Watermelon is great solo, sure-but this salad gives it a glow-up with vegan feta and some fresh herbs. Bring it to a BBQ or picnic with the balsamic on the side.
I was inspired to create this after posting salads like the Mediterranean Cucumber Tomato Salad and the Cucumber and Apple Salad. It's got that same easygoing, crowd-pleasing magic.
It pairs perfectly with Grilled Chimichurri Tofu for a no-fuss summer meal.
If you are looking for more great recipes that use up summer basil, try Basil Sauce, Lemon Basil Rice, and Lemon Basil Rice.
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Why You'll Love This Recipe
- Perfect for summer vibes: It uses juicy watermelon and fresh summer herbs.
- No cooking required: Zero heat and super easy. Just chop, toss, and serve.
- Use up summer herbs: If you have basil and mint taking over your garden (or wilting in the fridge), this salad puts them to work.
- BBQ & dinner party approved: Travels well, looks fancy, and disappears fast at potlucks.
- Vegan & gluten-free: No complicated ingredients - just fresh, simple goodness.
Ingredients
Vegan Feta: Don't sleep on vegan feta-it's creamy, salty, and totally delicious. Most people won't even realize it's dairy-free! My go-to is Violife, which crumbles beautifully and has that classic feta tang. You can find it at some major grocery stores and at Whole Foods.
Balsamic Glaze or Vinegar: Balsamic vinegar is thinner and tangier, while glaze is thicker, sweeter, and perfect for drizzling like a salad Picasso. Try a flavored balsamic like fig, raspberry, or even white peach for a fun twist. I paired it with a chocolate balsamic glaze that was delicious.
See the recipe card for quantities and a full list of ingredients.
Variations
- Swap the feta: Use tofu feta if you want to go homemade, or skip it altogether for a super-light version.
- Make it a meal: Serve it over arugula or pair it with grilled tofu and kebabs for a full summer dinner situation.
- Go tropical: Add diced mango for an even sweeter contrast. You can even use Maple-Orange Fruit Salad Dressing instead of the balsamic.
How To Make Watermelon Basil Salad
Here's how it all comes together in pictures.
Step 1: Add cubed watermelon, chopped fresh basil, mint, sunflower seeds, and a pinch of salt to a large bowl.
Step 2: Gently toss all the ingredients together until well combined. Try not to mush the melon.
Step 3: Drizzle balsamic glaze or vinegar onto a serving plate in a zig-zag or swirly pattern. Go wild, Picasso.
Step 4: Scoop the salad onto the plate, and sprinkle with vegan feta.
Top Tips
- Drain your melon: Watermelon can release a lot of juice. After cubing, let it sit in a colander for a few minutes to avoid a soggy salad.
- If you're adding small whole mint leaves to this salad, give them a gentle slap between your palms before tossing them in. It releases the natural oils and wakes up that fresh, minty aroma. If you're slicing the mint into ribbons, you're already doing the work, so no slap needed.
- Keep cold: This salad is at its best when all the ingredients are chilled.
- Add feta just before serving: I suggest sprinkling it over the top instead of mixing it in because once stirred, the salad gets a little… let's just say less Instagrammable. The feta breaks down and turns the whole thing a bit murky. Still tasty, but not cute.
- Drizzling the balsamic glaze directly onto the plate before adding the salad gives you that fancy, drizzly look without turning the ingredients a moody shade of brown. You can add it over the top, but be aware that the watermelon and feta soak it up and darken pretty quickly-delicious, but a little less visually appealing.
Serving Suggestions
- BBQ Side Star: Serve it alongside grilled veggie skewers, Chipotle Black Bean Burger, or anything smoky and charred - it's the perfect refreshing contrast.
- Picnic-Ready: Pack it up for a sunny park day or beach picnic along with No-Mayo Chickpea Salad. Just keep the dressing separate until serving for maximum freshness.
- Light Lunch: Add a scoop to a bed of arugula or spinach.
Recipe FAQS
You can with a little strategy. Have everything chopped. For the best flavor, wait to toss everything together until just before serving so it stays fresh and vibrant.
Once tossed, it's best eaten within a day - the watermelon starts to release juice, and the herbs will wilt. Leftovers are still tasty the next day, just a little softer.
More Delicious Salads
Don't leave me hanging - tell me how it went with this watermelon basil salad in the comments below! Was it love at first bite, surprisingly edible, or a full-blown kitchen disaster? I want the good and the bad. Oh, and please let me know how my directions worked, so I can continue to improve my recipes.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Watermelon Basil Salad
Ingredients
- 3 heaping cups fresh watermelon ~ one pound, cut into 1-inch cubes
- 2 tablespoons sunflower seeds I prefer them roasted and salted
- ¼ cup fresh basil julienned lightly packed
- ¼ cup fresh mint julienned lightly packed
- pinch of salt
- balsamic glaze or balsamic vinegar to taste
- ¼ cup vegan feta cheese crumbled
Instructions
- Prep the watermelon: Use pre-cut watermelon or cut fresh watermelon into 1-inch cubes-about 2 to 3 heaping cups total. Aim for bite-sized pieces that are easy to eat.
- Add the herbs and seeds: Julienne (slice into skinny ribbons) your basil and mint. Toss them into the bowl with the watermelon. Adjust to taste. Add roasted, salted sunflower seeds.
- Season it just a touch: Sprinkle a pinch of salt over the mix-just enough to make the sweetness of the watermelon and herbs sing. Gently toss everything together.
- Plate it up with style: You can drizzle the balsamic vinegar over the top, but for the prettiest presentation, drizzle balsamic glaze directly onto your serving plate first. This keeps the watermelon from turning dark. Then scoop the salad on top.
- Add feta at the end: Just before serving, crumble vegan feta and sprinkle it over the top. Serve chilled.
Regi Pearce says
Just made this for a dinner party and it was a total hit! So refreshing and the combo of mint + basil is chef’s kiss.