Perfect for a barbecue, this Watermelon-Pineapple-Feta Salad is a fresh and summery dish that brings together the best of sweet and savory.
As much as I like the autumn and winter, nothing is as uplifting as those first sunny days after months of cold winds and rainy days. Of course, the best part of the warmer season is the food! Long summer days and warm-weather evenings call for a refreshing salad that checks all the boxes. This salad has it all: fresh fruit, zesty cheese, bright herbs, and just enough heat to keep things interesting. It’s one I make on repeat all summer.
It’s perfect for a backyard BBQ, a pool party, or an elegant dinner and is the type of recipe that makes it easy to add your own spin. Throw in some crisp cucumbers or tangy pickled red onions; a handful of shredded coconut or a sprinkling of toasted pepitas for crunch; or swap in other fresh herbs like basil and mint. You can add any other fruit you might have on hand, such as fresh blueberries or strawberries. And feel free to experiment with the dressing, too—lemon vinaigrette works great on this salad.
Watermelon buying tips
This watermelon salad is best saved for summer, when watermelon is at its peak. The melon is truly the star of the show. When you’re shopping for the best melon, look for a glossy fruit that’s heavy for its size, which means it’ll be juicy and sweet. Also take a look at the pale spot on the side of the melon, which is called the field spot. This is where it lay in the field, and a creamy orange spot means it got to ripen in the field before being picked, giving it more flavor.
How do I store leftovers?
This salad is best eaten immediately, but leftover salad can be stored in the refrigerator in an airtight container for up to 24 hours. The fruits and feta might get a bit soggy or mushy, so the sooner you eat it, the better.
If you’re making this dish ahead of time, you can make the dressing and cut the fruit a day or two in advance and store them separately in the refrigerator, but wait to add the cubed feta and cilantro until you’re ready to serve.
Serving suggestions
Watermelon-pineapple-feta salad is great served alongside other summery or light recipes. Try it with Arugula Caprese Salad With Lemon-Basil Dressing, Juicy Boneless Pork Ribs, or Delicious Sautéed Shrimp.
It’s also delicious with Breaded Chicken Drumsticks, Hawaiian Poke Bowl, or Black Bean Sliders.
Watermelon-Pineapple-Feta Salad
Ingredients
- 1 lime juiced
- 2 tablespoons olive oil
- 1/2 tablespoon honey
- 1/2 teaspoon chili powder
- Pinch of salt and pepper
- 1 cup watermelon diced
- 1/2 cup pineapple diced
- 2 tablespoons feta cheese cubed
- 1 tablespoon fresh cilantro leaves
Instructions
- In a small bowl, combine the lime juice, olive oil, honey, and chili powder. Season with salt and pepper and set aside.
- Combine the diced watermelon, pineapple, feta cubes, and cilantro leaves.
- Drizzle the dressing over the watermelon salad and toss to coat. Serve immediately.
Could I substitute the Coriander Leafs for Mint?
Hi Jack – that should work well too. I also recommend trying parsley or even a bit of fresh basil!