This is an overhead image of a watermelon salad with red onion, feta, pine nuts, and cucumber. The salad is on a white platter on a white counter with basil leaves around the platter. Two large silver spoons are scooping up some salad and laying on the side of the platter. Recipe
VG Vegetarian EF Egg-Free

Watermelon Feta Salad

Watermelon feta salad is a light, refreshing, and summery salad loaded with fresh ingredients like cucumber, basil, and red onion!

Prep: 10 minCook: 5 minTotal: 15 min
Servings: serves 4


Watermelon Salad

  • 4 cups cubed watermelon
  • 1/3 cup red onion, thinly sliced in quarter moons
  • 1/4 cup chopped cucumber
  • 1/4 cup crumbled feta
  • 3 tablespoons pine nuts
  • 3 tablespoons fresh basil leaves

Lemon Dijon Dressing

  • 2 lemons, juiced (about 1/4 cup juice)
  • 3 tablespoons avocado oil
  • 3 tablespoons agave nectar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard


  1. Place the watermelon, red onion, cucumber, and feta on a large platter. 
  2. Place the pine nuts in a pan over medium-low heat and cook for about 5 minutes stirring and shaking the pan frequently to evenly toast the pine nuts. Once the pine nuts are toasty brown and fragrant, remove them from the heat and sprinkle them on top of the salad. 
  3. Garnish the salad with fresh basil leaves.
  4. Add the lemon juice, avocado oil, agave, vinegar, and mustard to a jar with a lid. Secure the lid and shake for 20 seconds. 
  5. Pour half of the dressing onto the salad and leave the rest of the dressing to be poured on top of the salad once individually plated. 

Nutrition Info:

  • Serving Size: 1 serving
  • Calories: 229
  • Sugar: 31g
  • Sodium: 154mg
  • Fat: 8.4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 38.9g
  • Fiber: 3g
  • Protein: 4.7g
  • Cholesterol: 8mg
© The Toasted Pine Nut