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A plate of Watermelon Vegan Feta Salad with cucumber, red onion, mint leaves, and lime wedges on the side.

Watermelon Vegan Feta Salad

This fresh Watermelon Vegan Feta Salad is a go-to when I want something light, colorful, and crowd-friendly without spending much time in the kitchen. It's super quick and easy to make and brings just the right mix of freshness and texture to your table—perfect for everything from quick lunches to laid-back gatherings with friends or family. You can prep it a bit ahead of time and keep it chilled in the fridge until serving. Just skip the freezer—this one’s best when it’s freshly made.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: Vegan Watermelon Feta Salad, Watermelon Vegan Feta Salad
Servings: 4
Calories: 266kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="BIjbcUS2" upload-date="2025-11-27T03:50:53+00:00" name="Refreshing Watermelon Vegan Feta Salad" description="Sweet watermelon and tangy vegan feta for the perfect refreshing bite." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 266kcal | Carbohydrates: 13g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 33mg | Sodium: 722mg | Potassium: 228mg | Fiber: 1g | Sugar: 8g | Vitamin A: 831IU | Vitamin C: 12mg | Calcium: 203mg | Iron: 1mg
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