You have to try this watermelon salad with feta cheese, fresh mint, basil, honey, lime juice, and a spoonful of homemade chili crisp that’s honestly good enough to eat straight from the jar!
The salad is the perfect mix of sweet, salty, herby, and spicy (if you’re into that!). If heat isn’t your thing, you can skip the chili crisp and still have a refreshing dish perfect for summer BBQs and gatherings. 🍉☀️
You may like to pair the salad with something from my Summer Dinner Ideas recipe collection!
Keep reading below for recipe tips and tricks, how to make homemade chili crisp, frequently asked questions, and more summer salad recipe ideas! ⬇️
If you love Watermelon, give this one a try too: Watermelon Lemon Ginger Juice Wellness Shots Recipe
Just a heads up: some of the links on this site are affiliate links. If you click on them and make a purchase, I may earn a commission at no extra cost to you. I only recommend products I genuinely love and use (or would use) myself, and your support helps keep this site going. Thank you!
Watermelon Salad with Feta Cheese and Homemade Chili Crisp Recipe
This watermelon feta salad is not your average fruit salad. Juicy watermelon, briny feta cheese, and a scatter of fresh mint and basil are all layered beautifully and finished with dollops of chili crisp.
It’s the perfect balance of salt, fat, acid, and heat and is truly something special!
Table of contents
The Ingredients
Below, I explain more about each ingredient and what role it plays in the recipe.
- Watermelon: Brings juicy sweetness and crunch—the perfect base!
- Feta cheese: Adds creamy texture and salty contrast that goes well with watermelon’s natural sugars.
- Fresh mint and basil: Mint keeps things cool and refreshing, while basil adds a slightly sweet aroma that ties the whole salad together. It balances the spice and makes the flavors pop! 🌿
- Chili crisp: Made with avocado oil, Szechuan peppercorns, star anise, onion, and garlic, it’s spicy, savory, and a little tingly. The crispy garlic and onion bits add texture and the best flavor, and the heat balances the sweetness of the fruit.
- Lime Juice: It balances the sweetness and adds a bit of acidity to pull everything together!
- Honey: The sweetness from honey enhances the watermelon and rounds out the heat from the chili crisp. It’s subtle but makes a huge difference!
How to Make Homemade Chili Crisp
This chili crisp is a little spicy, a little sweet, super savory, and unbelievably good on cold, crisp watermelon and feta cheese. Once you try it, you’re gonna want to put it on everything!
The flavor comes from slowly crisped garlic and onion (or shallots) combined with chili flakes, sugar, salt, and more aromatics if you wish.
I make my chili crisp with avocado oil for a clean, neutral base that also happens to be rich in heart-healthy fats. You can also use other high smoke point oils like canola, peanut, grapeseed oil, etc.
Regarding the kind of chilis to use, you can use basic crushed red pepper flakes for medium-hot heat, gochugaru for a bit of a milder heat, and/or Kashmiri chili powder for a mild heat and a deeper color.
You can use just one type, but a blend of 2-3 varieties creates the most complex flavor!
The key to success is getting the oil to the right temperature before frying the garlic and onion. Around 250°F (121°C) works well. Too hot, and the garlic and onion will burn; too cool, and they’ll soak up oil without crisping.
If you don’t have a thermometer, you can test the oil by dropping a piece of onion in the oil. It should sizzle but not violently! Just a gentle bubbling.
Once everything is golden and crisp (it should take 7-9 minutes, depending on your oil temperature), the hot oil is poured over your chili mixture.
After it cools, you’ll have a spoonable, flavorful condiment perfect for drizzling over the watermelon and feta salad. It’s also great on eggs, avocado toast, rice bowls, pizza, soups, etc.!
How to Store Chili Crisp
Once your chili crisp is made, the best way to store it is in a clean, airtight glass jar. For long-term freshness, I recommend keeping it in the fridge, where it can last up to a month or even longer if all the ingredients, like garlic, onion, and chili flakes, are fully cooked and submerged in oil.
One thing you’ll notice is that the avocado oil solidifies when cold. That’s completely normal and nothing to worry about; avocado oil naturally firms up at lower temperatures.
To bring it back to life (a liquid consistency!), just let the jar sit out at room temperature for fifteen to twenty minutes, or place it in a bowl of warm water for a few minutes. This loosens the oil without overheating or softening the crispy bits too much!
While chili crisp can be stored at room temperature, I wouldn’t recommend it for food-safety reasons. Garlic and onion, if not fully crisped and dehydrated, can pose a small risk of botulism when left in oil at room temperature.
How to Make the Watermelon Salad with Feta Cheese
Cut your watermelon into bite-sized cubes and layer them into a wide, shallow bowl. Crumble feta over the top, then scatter fresh mint and basil leaves.
I like to chiffonade the mint and basil. To do this, I cut and stack the herbs on top of each other. Then, I roll them tightly and thinly slice them.
You’ll end up with herb ribbons that look pretty in the watermelon salad with feta cheese! You can see how to do it in this YouTube video: How to Chiffonade Basil and Other Herbs.
An important tip is not to mix the salad. Just keep layering so the colors and textures stay clean and pretty. Right before serving, spoon chili crisp over everything, letting the oil drizzle through the layers. Serve immediately so it stays fresh!
FAQ: Watermelon Salad with Feta Cheese
Kind of! You can prep everything a few hours ahead. Cut the watermelon, crumble the feta, and chop the herbs. Just wait to layer and add the chili crisp until right before serving so the salad stays fresh, and the presentation pops.
Go for block feta in brine if you can. It’s creamier, more flavorful, and crumbles beautifully over the watermelon. The pre-crumbled stuff works in a pinch, but it’s not the same!
Not at all. A good-quality store-bought chili crisp works. Just look for one with lots of crispy garlic, onion, or shallots for that texture and flavor boost. I like this Momofuku Chili Crunch.
No, chili crisp is optional. It adds a little heat and crunch, but the salad is still flavorful without it. You can leave it out or adjust the amount based on your preference.
Nope! Layer it right into a shallow bowl or platter and leave it be. It looks gorgeous that way, and each bite still gets a little bit of everything.
Yes. Cucumber adds crunch, red onion adds sharpness, and extra herbs like basil or mint can change the flavor slightly while keeping it fresh and summery.
This salad is best eaten the same day it’s made. If you have leftovers, store them in an airtight container and plan to eat them within a few hours, as the watermelon will continue to release juice.
It’s usually served as a side dish, but it works well alongside grilled meats, seafood, or sandwiches. You can also enjoy it as a light lunch on its own!
You can swap the feta for a dairy-free cheese or marinated tofu if needed. The salty contrast is what matters most.
Serve it chilled or slightly cool. It’s great for BBQs, picnics, potlucks, or any summer meal where you want something fresh and simple.
I’d love to hear about your experience with this Watermelon Salad with Feta Cheese recipe! I hope you love it. 😋
Please leave a question or comment below, get in touch via email, and follow me on social media, which I have linked below.
You can also subscribe to the Heavenly Spiced email list to stay updated on new recipes, giveaways, life updates, and more! Hope to see you there. – Jenna 😊💌
More seasonal Spring/Summer Recipes you’ll love:
- 31+ Summer Salad Recipes with Seasonal Produce
- 35+ Summer Appetizers [Easy Finger Foods, Seasonal Produce]
- 32+ Summer Dinner Ideas [Easy, Healthy, Seasonal]
- Potato Salad with Dill Pickles
- Cucumber Strawberry Salad
- Mexican Street Corn Pasta Salad
- Shrimp Avocado and Mango Salad
- Chopped Italian Sub Sandwiches [Easy 15 Minute Recipe]
- Caprese Turkey Burgers with Basil Vinaigrette
Watermelon Salad with Feta Cheese and Chili Crisp
- Total Time: 19 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This refreshing layered watermelon salad with feta is the ultimate summer side dish. It’s perfect for Fourth of July, Memorial Day, or any sunny gathering. Sweet watermelon, salty feta, and fresh herbs like mint and basil create the freshest salad, while a drizzle of homemade chili crisp adds a spicy, savory note. Skip the heat if you prefer a milder flavor—either way, this easy summer salad will be delicious at your next BBQ, picnic, potluck, or dinner on the patio.
Ingredients
Watermelon Feta Salad:
- 1/2 of a large watermelon, cubed
- 8-ounce block of feta cheese
- 2 tablespoons fresh mint, chiffonade cut
- 2 tablespoons fresh basil, chiffonade cut
- 1 tablespoon honey
- 1 lime, juiced
Homemade Chili Crisp:
- 1 cup avocado oil
- 1/3 cup yellow onion, minced
- 4–5 garlic cloves, minced
- 1/4 cup red pepper flakes (see note)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon szechuan/sichuan peppercorns, crushed (optional)
- 1 star anise pod (optional)
Get Recipe Ingredients
Instructions
- Make the homemade chili crisp (if using). In a pot, heat avocado oil over medium heat until it reaches about 250°F (121°C). It’s helpful to use a thermometer to ensure the oil isn’t too hot or cool. If you don’t have a thermometer, you can test the oil by dropping a piece of onion in the oil. It should sizzle but not violently! Just a gentle bubbling. Add the onion and garlic and stir frequently for 7-9 minutes or until the pieces are golden-brown and crispy but not burnt. In a bowl or mason jar, add the chili flakes, salt, sugar, along with the star anise pod and szechuan peppercorns (if using). Pour the hot oil over these ingredients and then store in a mason jar in the fridge or on the counter (see note).
- Whisk together the honey and lime juice. Now, assemble the salad in layers. Cut your watermelon into bite-sized cubes and place half of them into a wide, shallow bowl. Crumble half of the feta cheese over the top, then scatter half of the fresh mint and basil leaves and honey lime mixture. Repeat this step, then drizzle with as much chili crisp as you wish (you should have some leftover which you can serve on the side). Serve the salad immediately for the best, freshest flavor and texture. Enjoy!!
Notes
- Watch me make the salad on YouTube, Instagram, or Facebook!
- You can use store-bought chili crisp if you don’t feel like making your own! If you don’t want to use chili crisp at all, alternatively, you can try drizzling balsamic vinegar or balsamic glaze over the salad, which is also delicious!
- Regarding the kind of chilis to use for homemade chili crisp, you can use basic crushed red pepper flakes for medium-hot heat, gochugaru for a bit of a milder heat, and/or Kashmiri chili powder or a mild heat and a deeper color. You can use just one type, but a blend of multiple kinds creates the most complex flavor!
- For the mint and basil, I like to chiffonade them. To do this, cut and stack the herbs on top of each other. Roll them tightly, then thinly slice. You’ll end up with herb ribbons that look pretty in the watermelon salad with feta cheese! You can see how to do it in this YouTube video: How to Chiffonade Basil and Other Herbs.
- Add blueberries to the salad for a fun red, white, and blue theme for Memorial Day or 4th of July. Just double the honey/lime juice mixture and add a bit of extra chili crisp.
- Prep Time: 10
- Cook Time: 9
- Category: 30 Minutes or Less, Salads, Side Dishes, Spring/Summer Recipes, Vegetarian
- Method: Stovetop
- Cuisine: American
This salad looks amazing so healthy and fresh and different. I can’t wait to make it for Fourth of July. Another amazing recipe from you Jenna. Thank you.
I hope everyone loves the salad on 4th of July! 🙂
This looks fresh and delicious!
Thanks so much, Lauren! Enjoy 🙂
I love how the fun bite of the feta so perfectly compliments the lush watermelon. Then the added lime juice and mint create the perfect refreshing finish. This is such a lovely summer salad for barbecues or grilled chicken. YUM!!!
So glad you’re loving the watermelon feta salad, Heidi! You described it beautifully. I hope you enjoy the recipe! 🙂
This looks so quenching, especially with this heat. I’m making this over the weekend – Thanks for the recipe!
It’s a delicious way to stay hydrated on hot days! Please let me know how the recipe turned out, Leir. 🙂
Yum! This watermelon salad with feta cheese is perfect for summer picnics! I love how all the flavors of mint, basil, honey, lime juice, homemade chili crisp , watermelon, and feta come together brilliantly!
It is such a delicious flavor combo! I’m so glad you’re loving the recipe, Debbie and thank you for leaving your feedback! 😊
This certainly had the W O W factor! I’ve done Watermelon & Feta Salad a handful of times, but the addition of the chili oil, combined with the mint, basil and lime just brought this to a whole other level! Can’t wait to make this again.
I’m so glad you loved the recipe, Kristin! Thank you so much for leaving your feedback. It is very much appreciated! 😊