Watermelon Salad

with Feta, Castelvetrano Olives and Pickled Onions

The Sun’s out, Summer is here and watermelon season, at least in our household, is in full effect. I generally don’t need any excuse to eat watermelon, it’s one of my favorites, and if left to my own devices I can easily consume an entire one by myself in a day. But, making a salad like this makes it feel like a real meal, slightly more adult, and not to mention it’s totally delicious. Cold, sweet watermelon, salty feta and briny olives. Totally my thing.

I typically make massive platters of this all season long. I highly recommend trying this out if you haven’t already, I promise you’ll like it.

This isn’t the first watermelon salad to grace this site. I did a watermelon salad with feta, mint and Kalamata olives and another watermelon salad with chipotle powder, radish, cilantro and queso fresco. Both very good I would like to say. But here I’m giving you my current fave (third time’s the charm). It’s one I tend to make pretty frequently since there is always a watermelon in the house once the warm weather hits. That’s what happens when you marry a guy who sells watermelon…

Jump to Recipe
watermelon salad watermelon salad
Cold, sweet watermelon, salty feta and briny olives. Totally my thing.


watermelon salad
Pin Recipe
Print Recipe
5 from 1 vote

Watermelon Salad

Watermelon Salad with Feta, Castelvetrano Olives and Pickled Onions
Prep Time10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: salad, summer recipes, watermelon
Servings: 4
Author: Rachel Lerro


  • 1/2 - 1/4 seedless watermelon really as much as you want to eat
  • 8 oz feta cheese
  • 1/2 cup Castelvetrano olives pitted and torn
  • 1/2 red onion thinly sliced
  • 1/4 cup apple cider vinegar
  • 1 handful basil Greek, Thai or Genovese are all good choices
  • olive oil extra virgin
  • fresh ground black pepper


  • Cover your sliced onions in vinegar and let them sit about 10-15 minutes to quick pickle in that vinegar.
    1/2 red onion, 1/4 cup apple cider vinegar
  • Cut up the watermelon and pit those olives.
    1/2 - 1/4 seedless watermelon, 1/2 cup Castelvetrano olives
  • To plate, I like to arrange the watermelon in a fairy even layer on a large platter. Scatter with crumbled feta, torn olives, basil and your onions (drain off any excess vinegar).
    8 oz feta cheese, 1 handful basil, olive oil, fresh ground black pepper
  • Finish the salad with a drizzle of good olive oil and some fresh ground pepper.

Want more recipes like this delivered right to your inbox?

Sign-up to the Substack newsletter below:

Related Posts

Leave Me A Comment

One thought on Watermelon Salad

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating