Watermelon Vegan Feta Salad
Add Preferred SourceWatermelon Vegan Feta Salad is a light, crisp dish that hits the right balance between sweet, salty, and tangy. You’ve got juicy, sweet watermelon, cool cucumber, sharp red onion, and crumbly vegan feta—all brought together with a splash of olive oil and red wine vinegar. Fresh mint adds just enough brightness, and a pinch of flaky salt pulls the flavors together.
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Whether it’s for family dinners, weekend get-togethers, or even casual game days—this watermelon salad recipe always fits right in. It’s quick to pull together, doesn’t need any fancy ingredients, and looks great on the table. I like that it holds up well in the fridge, so you can prep it a bit ahead if needed. Just don’t plan on freezing it—this one’s best enjoyed fresh!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Watermelon Vegan Feta Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find putting this vegan watermelon feta salad together quick and easy if you follow my simple steps below.
Make the Dressing
Whisk together the olive oil (ideally extra virgin olive oil for more fruity depth), red wine vinegar, and kosher salt in a small bowl. I usually use this non-slip bowl so I’m not chasing it around the counter.
It’s a simple dressing, but it ties everything together with just the right tang and richness.
Combine the Salad Ingredients
In a large serving bowl or salad platter, add your cubed watermelon, chopped cucumber, crumbled vegan feta, thinly sliced red onion, and chopped fresh mint leaves. I use this clear glass mixing bowl that doubles as a serving bowl so I don’t dirty more dishes.
Gently combine all salad ingredients with a large spoon so you get a mix of textures and flavors in every bite. Don’t smash the fruits—you want them mixed, not mushed. These silicone-tipped tongs are great for tossing gently, as they won’t bruise the watermelon.
Dress and Toss
Pour the dressing over the salad and gently toss to ensure everything is coated evenly. Use a light hand here. I find slicing red onions far easier when I use my handheld mandoline slicer because it makes paper-thin slices in seconds and saves me from crying over the cutting board.
Watermelon is delicate and can release too many juices if overmixed can make your salad watery.
Garnish and Serve
Top it off with a pinch of flaky sea salt and a little more fresh mint. Serve chilled for the most refreshing flavor and texture.
Enjoy!
Recipe Notes and Expert Tips
I’ve tested a few things to make sure this vegan watermelon salad works every time—here are my go-to tips to help you nail it:
- Choose a Ripe Watermelon: Look for one that feels heavy for its size with a deep yellow spot on the bottom—it usually means it’s sweet and juicy.
- Cut Uniform Cubes: Even pieces of watermelon not only look better but also help keep the salad from getting too mushy when tossed.
- Go for English Cucumber: It’s mild, seedless, and doesn’t need peeling, which keeps things simple and crunchy.
- Slice the Onion Thin: Red onion adds just enough bite, but make sure the slices are thin so they don’t overpower the other ingredients.
- Add a Touch of Sweetness (Optional): A small drizzle of agave, maple syrup, or honey in the dressing helps balance the vinegar without making it taste sweet.
- Add Mint at the End: Mint wilts quickly, so wait to stir it in until you’re almost ready to serve.
- Try Fresh Basil: If you don’t have mint or just want to switch things up, fresh basil adds a different kind of brightness that still works well with the sweet and salty combo.
- Serve Shortly After Mixing: Watermelon starts to release water once it’s mixed with salt and vinegar—serve soon after tossing to keep it fresh.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator and eat them within 2-3 days. After that, the watermelon will start to soften and release more liquid, which can water down the flavor and texture. I like using these glass containers with locking lids to keep it crisp.
This salad isn’t a good candidate for freezing—the fresh ingredients just won’t hold up well once thawed.
What to Serve With Watermelon Vegan Feta Salad
This salad works well next to veggie skewers, marinated tofu, or vegan burgers if you’re keeping it plant-based. You can also spoon it over a simple grain bowl with sliced avocados, or pair it with warm pita bread.
Feel free to add a splash of fresh lime juice or lemon juice for extra brightness. It also holds up next to salad wraps, sandwiches, or anything drizzled with a little balsamic vinegar or balsamic glaze.
More Easy Recipes for You to Try at Home
I’ve got more light and flavorful recipes you can make with everyday ingredients—perfect for when you want something fresh without a lot of effort.
Equipment
Ingredients
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- 3 cups watermelon cubed and seedless
- 1 cup cucumber chopped
- 1 cup crumbled vegan feta cheese
- ½ cup red onion thinly sliced
- Fresh mint chopped
- Flaky sea salt for garnish
Video
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, and kosher salt to make the dressing.¼ cup olive oil, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt
- In a large serving bowl, combine the cubed watermelon, chopped cucumber, crumbled vegan feta, thinly sliced red onion, and fresh mint. Pour the dressing over the salad and gently toss to coat everything evenly.3 cups watermelon, 1 cup cucumber, 1 cup crumbled vegan feta cheese, ½ cup red onion, Fresh mint
- Finish with a sprinkle of flaky sea salt and a bit more mint on top for garnish. Serve chilled.Flaky sea salt
Notes
- Choose a Ripe Watermelon: Look for one that feels heavy for its size with a deep yellow spot on the bottom—it usually means it’s sweet and juicy.
- Cut Uniform Cubes: Even pieces of watermelon not only look better but also help keep the salad from getting too mushy when tossed.
- Go for English Cucumber: It’s mild, seedless, and doesn’t need peeling, which keeps things simple and crunchy.
- Slice the Onion Thin: Red onion adds just enough bite, but make sure the slices are thin so they don’t overpower the other ingredients.
- Add a Touch of Sweetness (Optional): A small drizzle of agave, maple syrup, or honey in the dressing helps balance the vinegar without making it taste sweet.
- Add Mint at the End: Mint wilts quickly, so wait to stir it in until you’re almost ready to serve.
- Try Fresh Basil: If you don’t have mint or just want to switch things up, fresh basil adds a different kind of brightness that still works well with the sweet and salty combo.
- Serve Shortly After Mixing: Watermelon starts to release water once it’s mixed with salt and vinegar—serve soon after tossing to keep it fresh.
