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Overhead shot of a watermelon and feta salad with basil and mint in a bowl

Watermelon and Feta Salad with Basil and Mint

Carrie Beyer
Juicy watermelon and feta salad with jalapeno, mint and basil.
Course Appetizer, Salad, Side Dish, Snack
Cuisine American
Servings 4 people


  • 1 small ripe seedless watermelon cut into 1/2 inch cubes
  • 8 oz feta cheese cubed
  • 1 large jalapeno seeded and diced
  • 8 large fresh basil leaves sliced into chiffonade
  • 6 large fresh mint leaves sliced into chiffonade 
  • 1 tbsp good quality extra virgin olive oil 
  • 1 tsp lemon zest
  • 1 tsp lemon juice


  • Slice and cube the watermelon and feta and set aside.
  • Seed and dice the jalapeno and set aside.
  • Slice the basil and mint leaves into chiffonade (as instructed above) and set aside.
  • Season the watermelon cubes with a squeeze of lemon and a pinch of salt and toss to combine. 
  • Plate the watermelon in a single layer on a platter. The salad will look prettier if you use a large, long serving platter to plate rather than a bowl.
  • Distribute the feta cubes evenly on top of the watermelon pile. Break up some of the cubes into crumbles.
  • Sprinkle the diced jalapeno on top of the watermelon and feta.
  • Drizzle the olive oil over top.
  • Garnish with the sliced herbs and lemon zest.
Keyword fruit salad, summer salad ideas, watermelon salad