Easiest salad ever! This watermelon Greek salad is cool, crisp and wonderfully refreshing. It combines watermelon with cucumbers, kalamata olives, red onion and fresh herbs, finished with a bright honey-lemon vinaigrette. Perfect for hot days.
Say hello to the most refreshing plate you’ll enjoy all summer.
This salad is built with fresh watermelon chunks, sliced cucumber, pitted kalamata olives, crumbled feta and a generous amount of fresh herbs, all tossed in a honey-lemon dressing.
Think of a classic Greek salad, but swap the tomatoes for watermelon. The sweet, crisp melon plays beautifully against the salty feta and briny olives, while cucumber and herbs add cooling texture and aroma.
Watermelon and feta are a natural pairing, and the lemon, cucumber and fresh herbs lift the flavors even more. Kalamata olives contribute a rich, savory note that balances the salad so it never feels one-dimensional.
This is my go-to summer salad for pool days, beach picnics, light dinners or an easy lunch with toasted sourdough. It also makes a great starter or side—add chickpeas, grilled chicken or salmon to make it a heartier main.
You can’t go wrong.
On unbearably hot days, a high-water-content salad like this is a lifesaver: hydrating, cooling and bright. It’s ideal for packing ahead too—since there’s no lettuce, the salad holds up well in the fridge and often tastes even better after the flavors meld.
This is what goes into our watermelon Greek salad
Watermelon
Cucumbers
Red onion
Kalamata olives
Feta cheese
Fresh mint
Fresh parsley
Dill
Lemon
Honey
Red wine vinegar
These simple ingredients deliver a bright mix of sweet, tart and briny flavors with crisp, juicy textures. The result is a versatile dish that works as a side, starter or satisfying light main.
Best news: this salad can be prepared ahead. Because it doesn’t rely on tender lettuce, you can combine the ingredients and store them in the fridge for an easy lunch the next day—flavors continue to develop as they sit.
The bright herbaceous notes and the contrast between sweet watermelon and salty feta make every bite interesting. It’s a simple, fresh recipe you’ll return to all season.
Watermelon Greek Salad
Watermelon Greek Salad
2
to 4
15 mins
15 mins
Ingredients
- 3 cups watermelon chunks
- 3 baby cucumbers, sliced
- 3/4 cup pitted kalamata olives, sliced
- 1/2 red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh mint leaves
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh dill
Honey Lemon Vinaigrette
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 garlic cloves, minced
- 1/4 teaspoon dried dill
- Kosher salt and pepper, to taste
- 1/2 cup olive oil
Instructions
- In a large bowl or on a platter, combine the watermelon, cucumber, olives, red onion and feta. Sprinkle with the mint, parsley and dill, then season with salt and pepper.
- Drizzle the honey-lemon vinaigrette over the salad and toss gently to combine. Serve immediately.
Honey Lemon Vinaigrette
- Whisk together the red wine vinegar, lemon juice, honey, minced garlic, dried dill and a generous pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified and smooth.
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Juicy heaven.