Watermelon and Avocado Salad with Feta and Mint

Enjoy a simple, delicious summer salad with this Watermelon Avocado Salad with feta. Fresh, juicy watermelon, creamy avocado, red onion, plenty of chopped cilantro and crumbled feta make this easy salad refreshing and vibrant.

Watermelon is the taste of summer. Pair this salad with a cold drink and some sunshine and you’ve got the perfect warm-weather side. The combination of sweet watermelon, creamy avocado and tangy feta is bright and satisfying.

This salad is one of our favorite summertime dishes—light, refreshing, and quick to prepare.

Why you will love this Watermelon Avocado Salad:

• Quick to assemble. Aside from cubing the watermelon, it just takes a few minutes to toss everything together.
• Uses simple ingredients. Watermelon, avocado, feta, onion and cilantro are the core components, with a squeeze of lime and a bit of olive oil to finish.
• Exceptionally refreshing. The juicy watermelon and bright herbs make this an ideal salad for hot days.
• Great with BBQ and summer mains. Serve alongside grilled burgers, corn or pasta salads for a balanced seasonal spread.

Recipe Ingredients:

• Watermelon: About 6 cups cubed watermelon. Use more or less to taste; you can adjust dressing and feta accordingly.
• Avocado: 2–3 ripe but firm avocados. Avoid overly soft fruit so it holds up in the salad.
• Feta: About 2/3 cup crumbled. A block of feta crumbled just before serving has the best texture and flavor.
• Red onion: 1/4 cup diced (optional if you prefer less bite).
• Cilantro: About 1/2 cup chopped. Mint or basil work too if you prefer a different herb.
• Extra virgin olive oil: 2 tablespoons, for a light dressing.
• Red wine vinegar: 1 teaspoon. Balsamic can be used as an alternative.
• Lime juice: Juice of 1 lime (about 2 tablespoons). Fresh lime helps keep avocado from browning.
• Sea salt and cracked black pepper: To taste; optional.

Step by Step Instructions:

• Cube the watermelon and place it in a large bowl. Add the crumbled feta, chopped cilantro, diced red onion and avocado.
• Whisk together the lime juice, olive oil and red wine vinegar in a small bowl. Season with sea salt and black pepper if desired.
• Drizzle the dressing over the salad and gently toss to coat, taking care not to mash the avocado. Chill for 15–30 minutes before serving. Garnish with extra feta and cilantro.

How to pick the best watermelon:

Look for a ripe, juicy melon using these simple tips:

1. Field spot: A large yellow or creamy spot on one side shows it ripened on the vine.
2. Weight: A ripe watermelon should feel heavy for its size, indicating juiciness.
3. Tap test: A ripe melon often produces a deep sound when tapped, though this method can be subjective—use it with the other tips.

Recipe Tips

• Use a clear method for cutting watermelon to save time and reduce waste. Cut the melon into manageable sections before cubing.
• This salad is best the day you serve it. If preparing ahead, wait to add the avocado until just before serving to prevent browning.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3–4 days, though the salad is best within two days. Avocado may brown slightly and the watermelon will soften over time. Freezing is not recommended.

Variations:

• Serve over baby arugula for a peppery base.
• Swap feta for goat cheese, fresh mozzarella or queso fresco.
• Add berries like blueberries or sliced strawberries for extra sweetness.
• Toss in sliced cucumber for crunch.
• Use mint or basil instead of cilantro for a different herb profile.
• Use a melon baller for a prettier presentation instead of cubes.

Other Summer BBQ Recipes:

• Sun-Dried Tomato Spinach and Feta Turkey Burgers
• Street Corn with Garlic Feta Butter
• Lemon Orzo Salad
• Instant Pot Mac and Cheese
• 3 Bean Cowboy Caviar
• Simple Pasta Salad with Grilled Lemon Garlic Zucchini

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