Watermelon Feta Salad with Tajín
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Watermelon and feta is already a perfect combination. But then we add tajín, and suddenly this isn’t just a summer salad — it’s THE summer salad. The one that makes you go, “what in the double hockey sticks is that?!”
The Tajín goes in the dressing and on top, which means every bite has that tangy, mildly spicy kick that makes the watermelon really pop. Adding both mint and basil gives it that extra oomph. Together they make this taste like no watermelon feta salad you’ve had before.
Soak your red onion to kick the bite, use cold watermelon, add the flaky salt right before it hits the table, and serve immediately. That’s it.
Why you’ll love this recipe
- That Tajín twist changes everything.
- Mint AND basil — not just one.
- Light, refreshing, and under 150 calories per serving.
- Ready in 10 minutes.
- Perfect for summer BBQs, potlucks, or just eating straight out of the bowl.
Ingredients and Substitutions:
These are the main ingredients and substitutions; see the recipe card for the full details.
- Watermelon: ripe and cold is best. The sweeter the watermelon, the better the salad.
- Feta: crumbled, not the pre-crumbled bag. Block feta is creamier and less dry.
- English cucumber: thin slices. English cucumber has fewer seeds and less water than regular.
- Red onion: soak in cold water for 5 minutes to take the bite off. Don’t skip this.
- Fresh mint + fresh basil: both. This is the move. Chop them right before adding.
- Tajín: the star supporting ingredient. Sprinkle on the salad AND in the dressing.
For the dressing:
- Olive oil: the base
- Lime juice: brightness
- Honey: just a touch to balance the tajín
- Pinch of Tajín: ties the dressing to the salad
Dietary Modifications
- Gluten-free, as written.
- Dairy-free, omit the feta or use a dairy-free alternative.
Tips for the Best Watermelon Feta Salad
- Soak your red onion. 5 minutes in cold water removes the harsh bite so the onion plays nicely with everything else.
- Use both herbs. Mint brings the cool, fresh note. Basil adds something warmer and slightly peppery. Together they make this taste like no other watermelon salad you’ve had.
- Tajín goes in the dressing AND on top. Don’t just use it as a garnish — a pinch in the dressing pulls the whole thing together.
- Flaky salt right before serving. This is finishing salt. It goes on last, not during assembly, so it stays crunchy on top.
- Serve immediately. Watermelon releases a lot of liquid as it sits. This salad is best right after assembly. If you’re making it for a party, keep the components separate and toss right before serving.
- Cold watermelon only. The salad is a hundred times better when the watermelon has been chilled. Cut it cold.
What to Serve with Watermelon Feta Salad
Great alongside grilled proteins: cast iron flank steak, air fryer blackened chicken, blackened shrimp. Also perfect at a BBQ or potluck next to watermelon fruit salad.
Recipe FAQs
Two things — Tajín and the double herb situation. Most watermelon feta salads use mint or basil, not both. The combination adds a layer of complexity that makes this taste way more interesting than your average summer salad. And Tajín on watermelon is already a classic for a reason — it belongs here.
Tajín is a Mexican chili-lime seasoning, it’s tangy, mildly spicy, and slightly salty. It’s in the spice aisle or Latin foods section of most grocery stores. If you’ve never had it on watermelon before, prepare to be changed.
Soaking the red onion for 5 minutes removes some of the sharpness so it doesn’t overpower the other flavors. It’s a small step that makes a big difference, the onion blends into the salad instead of fighting everything else.
The dressing can be made ahead, but assemble the salad right before serving. Watermelon releases liquid as it sits and the salad will get watery. Add the flaky salt and extra Tajín right before it hits the table.
It’s perfect alongside grilled proteins: flank steak, grilled chicken, shrimp. Also great at a BBQ or potluck as a side dish. It pairs especially well with anything with bold, smoky flavors since the salad is bright and cooling.
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Watermelon Feta Salad
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Ingredients
- 4 cups watermelon, cubed 650g
- 3/4 cup feta, crumbled 84g
- 1/2 English cucumber, thinly sliced
- 1/4 red onion, thinly sliced and soaked in cold water 5 minutes
- small handful fresh mint, chopped
- small handful fresh basil, chopped
- Tajin
- flaky sea salt
Instructions
- Add the sliced onion to cold water and soak while you prep the salad, this helps remove the bite so the flavors blend together well.
- Add the watermelon, cucumber, feta, mint, bail and onion together in a large bowl.
- In a small bowl whisk together the olive oil, lime juice, honey, tajin and salt. Pour over the watermelon salad and mix to combine.
- Add a heavy pinch of flakey salt and tajin to taste. Serve immediately and enjoy!
Notes
- Nutritional information is an estimate and will vary with substitutions.
