Watermelon salad is the light summer side you’ve been looking for. With feta cheese, blueberries, cucumber, and a lime vinaigrette, the flavors are out of this world.
Summer is here, y’all! When the heat starts rising (and here is Georgia, man does it rise) something deep inside me craves fresh fruit. Peaches, blackberries, and my personal favorite… watermelon! Nothing says summer like a juicy watermelon salad and if you agree then you’re going to love this.
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Watermelon salad is nothing new… you toss a tangy cheese like feta or goat cheese on there and drizzle it with a little dressing and boom! Watermelon salad. But this is something different altogether. Cucumber has a naturally cool flavor that makes it a perfect addition to this side dish.
I also added blueberries to give it extra tanginess and color. Not to mention… red, white and blue? How perfect is this watermelon salad for a Memorial Day/July 4th side dish?
What really sets this watermelon salad apart is that dressing! It is so simple its almost embarrassing. I call it a lime “vinaigrette,” but really there’s no vinegar in it… Nothing but lime juice, olive oil, lime zest, and salt and pepper. With an ingredient list that simple it doesn’t seem like it would be key to this dish, but trust me on this… do not skip it!
Toss the fruit together, sprinkle it with crumbled feta cheese, and drizzle the lime vinaigrette over it all. Top your watermelon salad with lime zest, and you have a healthy summer side dish fit for any barbecue. Try it as a side for our Grilled Chuck Roast and rake in the compliments.
While the watermelons are fresh and wonderful you’ll also want to try our Watermelon Mojitos. They are summer’s perfect cocktail!
See y’all next time,
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Watermelon Salad with Feta Cheese, Blueberries, Cucumbers, and Lime Vinaigrette
Ingredients
- 1 watermelon cut into 1-inch cubes
- 2 pints fresh blueberries
- 2 cucumbers peeled, halved lengthwise, then cut into 1/2 inch pieces
- 8 ounces feta cheese crumbled
- 2 limes zested and juiced
- 4 Tbsp olive oil
- salt and pepper to taste
Instructions
- In a small bowl, combine lime juice, half the lime zest, olive oil, and salt and pepper. Set aside.
- Toss watermelon, blueberries, and cucumber together in a large bowl.
- Sprinkle crumbled feta cheese over fruit.
- Drizzle with dressing and top with remaining lime zest.
What are you bringing to the cookout other than watermelon salad?
Strawberry Pie 
Orange Cupcakes with Orange Cream Cheese Frosting 
Bacon Jalapeno Deviled Eggs 
Cheese Balls 3 Ways 
Smoked Fish Dip 
Pimento Cheese-Stuffed Sliders 
Grilled Okra and Tomatoes 
Grilled Peach Bourbon Cocktail 
Esquites (Mexican Corn Salad)
Wow! This looks so good! I’ve never had a Watermelon salad, but I’m definitely trying this in the Summer.
You’ll have to try it, for sure, Shanika.
Such a refreshing and delicious salad…also beautiful too! 🙂
Aw, thanks Wajeeha!
This salad sounds so good and so refreshing! A Summer must make!
Hope you enjoy it, Kristina!
I love feta and watermelon together. Loving the addition of blueberries too.
They’re a match made in heaven.
Happy summer! I absolutely love watermelon salads, and this one sounds so delicious with the cucumbers and blueberries added in!
Summer at its best!
Grilled tomatoes and okra, zoomed up watermelon salad and a grilled peach bourbon cocktail? Bring on Summer! Thank you for these recipes and have an awesome weekend.
You too, Pamela. You’ve got it right. Bring on summer!
I made this and took it to a Memorial Day family picnic. Big hit!! Next time I will make a double dressing to taste more lime juice. A keeper!!
Thanks:)
I’m so glad you loved the salad! I couldn’t get enough of that dressing either, so I don’t blame you a bit for adding more! Thanks for commenting 🙂
I have been making watermelon salad for ages. Goes down well when the summer gets so hot in Sydney.
What I’ve learnt is to cut the w/melon up ahead of time and put in a colander (drainer) with a plate underneath to catch the juice (make a yummy drink). But I’ve never used blueberries. What a good idea. So I use w/melon, fetta, lebanese cucumbers which I cut in half lengthwise, remove the seeds, then slice. I also add a little very thinkly sliced red onion. Sounds weird, but it works and then spread pepitas (pumpkin seeds, dried) just before serving so the don’t get soggy, and then when serving squeeze some fresh lime juice over.
It’s perfect for the hot weather here too, Gabrielle. Thanks for sharing your version!