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Introduction
If you’re searching for a summer salad that delivers both sweet and savory satisfaction, this Watermelon Blueberry and Feta Salad is about to become your new go-to. Juicy watermelon, plump blueberries, fragrant mint, a drizzle of honey, and creamy feta come together in a dish that’s as refreshing as it is colorful. I first made this for a backyard BBQ with friends, and it disappeared within minutes. It’s the kind of salad that feels fancy but takes barely any effort—my favorite combo!
And if you’re a fan of vibrant, fruit-forward dishes, you’ll definitely want to check out my Beet Garden Salad with Goat Cheese or this refreshing Quinoa Apple Salad—both are packed with fresh flavors that pair beautifully with warm weather gatherings.
Why You’ll Love This Recipe
Key Benefits
- Quick & Easy: Just 30 minutes from start to finish—no need to turn on the stove
- No-Fuss Ingredients: Simple, fresh produce and pantry staples
- Great for Gatherings: A colorful showstopper for cookouts, brunches, or potlucks
- Kid and Adult Friendly: Sweet fruit with a little creamy, salty twist—there’s something for everyone
Taste & Texture
This salad is bursting with juicy sweetness from watermelon and blueberries, balanced by the salty richness of crumbled feta. The honey ties it all together with a floral sweetness, while finely chopped mint adds a cool, herbal lift. Each bite is soft, juicy, and creamy with a hint of crunch from the fruit’s natural textures.
Dietary Attributes
- Naturally gluten-free
- Vegetarian
- Refined sugar-free
- Can be adapted for dairy-free diets
Ingredients & Substitutions
Ingredient List
- 4 cups watermelon, balled (about half a large watermelon)
- 3 cups fresh blueberries
- ¼ cup fresh mint, finely chopped
- 2 tablespoons honey
- 4 ounces feta cheese, crumbled
Notes on Quality
Use seedless watermelon if possible for convenience. Choose firm, sweet blueberries that aren’t overly ripe to maintain the best texture. For the feta, I love using block-style feta in brine—it’s creamier and more flavorful than pre-crumbled.
Fresh mint really shines here, so avoid dried if you can. And for the honey, a local wildflower or clover honey will offer a beautifully floral aroma that complements the fruit.
Possible Substitutions
- Vegan: Swap the honey for agave or maple syrup, and use a plant-based feta alternative.
- No Mint? Fresh basil or even lemon balm can offer a similar herbal lift.
- Fruit Swaps: Try strawberries, raspberries, or blackberries if blueberries aren’t available.
Step-by-Step Instructions

- Prep the Fruit: Use a melon baller or spoon to scoop out watermelon into bite-sized balls. Rinse and pat dry the blueberries.
- Mix Base Ingredients: In a large mixing bowl, combine watermelon, blueberries, chopped mint, and honey. Toss gently to combine.
- Chill It: Cover and refrigerate the salad for 20 to 30 minutes to let the flavors mingle and keep it cool.
- Add Feta: Just before serving, fold in the crumbled feta. Be gentle so the cheese doesn’t break down too much.
- Serve Cold: Spoon into a large serving bowl and garnish with extra mint or a few feta crumbles if desired.
Expert Tips & Tricks
Best Practices
- Use cold fruit to start—this helps keep the salad refreshingly crisp.
- Mix the fruit gently so it doesn’t get mushy, especially after chilling.
- Always add the feta last to avoid it getting soggy from the fruit juices.
Common Mistakes
- Overmixing: This can break down the watermelon and blueberries and make the salad too wet.
- Adding Feta Too Early: It’ll soak up moisture and lose its texture if added before chilling.
- Underseasoning: Even though it’s a fruit salad, the mint and honey need proper balance—taste and adjust as needed.
Time-Saving Tips
- Use pre-cut watermelon from the grocery store if you’re short on time.
- Prep the mint and fruit in advance and store separately until ready to assemble.
- Make the base salad (without feta) a few hours ahead, then mix in cheese just before serving.
Serving Suggestions
Pairings
This salad pairs beautifully with:
- Grilled chicken or shrimp
- BBQ ribs or pulled pork
- Mediterranean dishes like hummus and pita
- Couscous or quinoa bowls
For another light and fresh side, serve it alongside my Tomato Feta Salad—the combo of tomato and feta echoes beautifully here.
Presentation Ideas
Serve this salad in a clear glass bowl to show off its vibrant layers. For individual servings, consider scooping it into mason jars or hollowed-out watermelon halves for extra flair.
Beverage Pairings
- Sparkling water with lime or cucumber
- Dry white wine like Sauvignon Blanc or Pinot Grigio
- Iced herbal teas (especially mint or hibiscus)
- A fruity sangria or rosé
Storage & Reheating
Leftover Storage
Store leftovers in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days, as the watermelon will start to release more juice over time.
Reheating Methods
No reheating needed here! This salad is meant to be served chilled. If it’s been sitting out, give it a quick stir before serving again to redistribute the juices and feta.
Frequently Asked Questions
Substitutions & Adjustments
Can I use frozen blueberries?
I don’t recommend it—frozen berries tend to release too much moisture and become mushy. Fresh is best.
Can I double the recipe?
Absolutely. Just be sure to use a larger bowl and don’t mix in the feta until just before serving to keep it from getting watery.
Troubleshooting
My salad is too watery—what happened?
This can happen if the fruit was overly ripe or mixed too roughly. You can drain off some juice before serving or add more feta to absorb the moisture.
Too sweet?
Balance it out with a tiny splash of fresh lime juice or a pinch of sea salt.
Variations & Customizations
Dietary Adaptations
- For dairy-free diets, use a vegan feta cheese or omit it altogether.
- If you’re avoiding added sugars, skip the honey or substitute with a fruit purée for natural sweetness.
Flavor Twists
- Add thinly sliced red onions for a savory kick
- Sprinkle with toasted pumpkin seeds or pine nuts for crunch
- Mix in some arugula or baby spinach for a heartier, salad-like base
Seasonal/Holiday Versions
- In the fall, swap blueberries for pomegranate seeds and watermelon for ripe pears
- Add edible flowers like pansies or nasturtiums in the spring for a floral twist
- During the holidays, use the red and white color combo with mint for a festive side dish
Conclusion
This Watermelon Blueberry and Feta Salad is summer in a bowl—refreshing, sweet, tangy, and oh-so-easy. Whether you’re bringing it to a picnic, hosting a brunch, or just want something bright to go with dinner, it’s a surefire crowd-pleaser.
Tried this recipe? I’d love to hear what you think! Drop a comment below or tag your salad creations on Pinterest at Cooking With Callie. Let’s keep inspiring each other with fresh, flavorful ideas!



Watermelon Blueberry and Feta Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Watermelon Blueberry and Feta Salad is a vibrant, refreshing mix of sweet fruit, cool mint, and salty feta. This easy no-cook dish is perfect for hot summer days, picnics, or potlucks. Ready in just 30 minutes and packed with juicy flavor, it’s a colorful crowd-pleaser you’ll make on repeat.
Ingredients
4 cups watermelon balled (about half a large watermelon)
3 cups blueberries
¼ cup mint finely chopped
2 tablespoons honey
4 ounces feta crumbled
Instructions
Combine the watermelon blueberries mint and honey in a large bowl and stir gently to combine
Cover and refrigerate for 20 to 30 minutes to allow the flavors to marinate
Add the feta just before serving and gently fold it into the salad
Serve chilled and garnish with extra mint or feta if desired
Notes
Use fresh cold fruit for best texture and flavor
Add the feta last to prevent it from soaking up too much moisture
For a vegan version substitute maple syrup for honey and use plant-based feta
Great served as a side to grilled dishes or Mediterranean mains
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 181
- Sugar: 26g
- Sodium: 179mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 17mg