Recipe: Watermelon Salad

Equal parts simple and refreshing, this dish proves sweet and salty belong together.

Published June 3, 2026

Watermelon salad is the queen of contrasts: juicy, sweet chunks of melon with their jeweled color, salty feta, and the fresh aroma of herbs. As a child, I gaped in horror when my grandfather sprinkled salt over his ruby slices. Only as an adult did I come to appreciate how that contrast heightens the fruit’s sweetness, making its refreshing flavor sing.

My own second revelation came later: Salted, oil-cured black olives can elevate this beloved Texas summer staple even further. Nigella Lawson, an English food writer and TV cook, first gave me the idea. Quality feta is vital, as the creaminess of a good sheep’s milk cheese plays against the melon’s crispness. Crumble it generously over the salad just before serving to preserve the texture contrast in every bite. When choosing your watermelon, look for heavy fruit; they tend to be sweeter and more aromatic.

Here, lightly pickled red onions add a tangy, acidic note. You could stop at the essentials — watermelon, feta, mint, a squeeze of lime — but the extra touches make it feel just a little more special. And you still won’t break a sweat.

Serves 4

Ingredients

1 small red onion
2 limes or lemons, zested and juiced, zest reserved
3 pounds watermelon, chilled and cut into 1-inch chunks
1 bunch fresh mint, chopped
1 bunch fresh basil, chopped (optional)
1/4 cup extra-virgin olive oil
1/2 cup pitted oil-cured black olives
1/2 teaspoon freshly ground black pepper
6–8 ounces feta cheese, broken into large pieces (quantity to taste)

Person making watermelon salad. — Photo by Manny Rodriguez; Styling by Paige Fletcher

Method

Step 1

Peel and halve the red onion and slice into fine half-moons. Place in a small bowl with the lime or lemon juice. Steep until onions are slightly translucent and their “bite” is attenuated, about 10–15 minutes.

Step 2

Place the cold, cubed watermelon in a large bowl. Add chopped mint and basil if using. Add olive oil, black olives, and the onions with their juice. Toss gently and season with freshly ground black pepper.

Person garnishing a watermelon salad. — Photo by Manny Rodriguez; Styling by Paige Fletcher

Step 3

Add some of the reserved citrus zest, if desired. Adjust flavor by adding more lime juice, if desired. Transfer salad to a wide, shallow bowl or a large plate.