Wedge Watermelon Feta Salad (Cool and Refreshing!)

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A Mediterranean-style watermelon feta salad that looks beautiful on the table and is so easy to make. Slice the melon into wedges for a fun way to serve, and top with colorful tomatoes, cucumber, fresh mint leaves and feta cheese. Make this absolutely delicious salad in minutes!

This cool and refreshing watermelon feta salad is a Mediterranean-style salad that will win everyone over. It’s very easy to make and looks amazing on any table.

You cannot beat a watermelon salad if you’re looking for an easy, show-stopping dish to bring to a potluck or to serve as a fresh-tasting side. It literally takes minutes to make!

Slice thick slabs of melon into wedges, top with crunchy cucumbers, sweet ripe tomatoes and feta cheese. This is one of our favorite salad recipes that practically screams Summertime!

Watermelon feta salads are always a hit, and it has to be because of all the salty-sweet-sour flavors going on — it’s like the perfect storm for your taste buds.

Ingredients in watermelon feta salad

• Ripe seedless watermelon: One thick round wedge will make six wedge-shaped servings. You can easily multiply this recipe to serve a bigger crowd.
• Cucumber: Use baby (also called Persian) cucumbers or greenhouse English cucumbers
• Cherry tomatoes or grape tomatoes: Use an assortment of colors to make a beautiful salad.

• For the dressing, shake up a tangy red wine vinaigrette in a jar with olive oil and shallot. Mix with the tomatoes, cucumbers and red onion to briefly marinate.
• Top the wedges of watermelon with crumbled feta cheese, fresh mint, basil or cilantro leaves and a sprinkle of chili pepper. The mixture of sweet, juicy watermelon with salty, creamy feta cheese is a classic combination, and for good reason.

Serving tips for watermelon salad

This is a savory fruit salad, perfect to serve a side dish with grilled chicken, steak or burgers.

• Serve it as a simple lunch salad or hydrating snack any time of day,
• You can slice up the watermelon up to one day ahead, but it’s best to assemble the salad right at serving time to keep it from getting soggy and seeping too much water.
• Ideally, your melon will be very juicy, so make sure to have knives and forks handy for neater eating. But, I have to say it’s very satisfying to eat this salad with your hands, preferably over the sink!
• To mix it up a little and make this salad even more fun to eat (I’m talking pizza-style), arrange thick wedges of watermelon on a big serving platter or large wooden board for casual nibbling.

Tips for choosing a sweet, ripe watermelon

There’s nothing more disappointing than lugging home a watermelon only to find that it’s a complete dud when you cut it open. For this salad, you want a sweet, juicy fruit with all its natural sugar intact.

• Go for a melon with a somewhat dull (not shiny) skin.
• Lift it and make sure if feels heavy when compared to other melons of the same size in the bin.
• Look for a yellowish color on one side of the melon, or the “field spot”. This means the melon had time to rest on the ground and ripen on the vine.
• Tap the watermelon with your knuckles. It should feel firm and sound hollow, indicating that it’s full of juice.

Many markets sell halves or slices of watermelon, which will save time and effort when it comes to making a salad. But if you need directions for dealing with an entire watermelon, read on.

How to slice a watermelon

Steps for cutting up a watermelon to make this salad:

• Choose a medium-sized seedless watermelon. Wash the skin and pat dry.
• Trim off the stem end with a large, sharp chef’s knife.
• Slice off a 1 1/2-inch round slab.
• Cut the slab into 6 wedges.
• Repeat as necessary.