Can I make this ahead of time?

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.

What’s the best kind of feta to use?

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!

Do I have to make homemade chili crisp?

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 .

Do I need to add chili crisp?

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.

Should I toss all the salad ingredients together?

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.

Can I add other ingredients?

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.

How long does watermelon salad last in the fridge?

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.

Is this salad meant to be a side or a main?

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!

Can I make this salad dairy-free or vegan?

You can swap the feta for a dairy-free cheese or marinated tofu if needed. The salty contrast is what matters most.

How should I serve watermelon salad?

Serve it chilled or slightly cool. It’s great for BBQs, picnics, potlucks, or any summer meal where you want something fresh and simple.

Watermelon Salad with Feta Cheese and Chili Crisp

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

Units Scale

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)

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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!!

Equipment

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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