Watermelon Feta Salad with Mint (Fresh Summer Recipe)
This refreshing watermelon feta salad with chickpeas, pistachios, lemon, and herbs for a light, flavorful side dish.

When the days stretch long and the temperatures rise, there’s nothing quite like a refreshing, vibrant salad to cool things down. Enter this Watermelon Feta Salad with Chickpeas— a perfect balance of sweet, salty, crunchy, and creamy, all tossed in olive oil and lemon juice. It’s the kind of dish that steals the spotlight at summer BBQs, brightens up a weekday lunch, or rounds out a breezy al fresco dinner. With fresh watermelon chunks, salty feta cheese, and protein-packed chickpeas, it’s both light and satisfying — just right for hot summer days.
This salad brings together the best of the season’s fresh ingredients — sweet watermelon, zesty citrus, savory cheese, and bright green herbs. The mint leaves and fresh basil add a fragrant note that ties everything together, while the pistachios lend a welcome crunch. Whether you’re hosting a picnic or just looking for an easy summer dinner side dish, this is one of those refreshing watermelon feta salad recipes you’ll keep coming back to — especially during the great time of year when grocery stores are overflowing with the best watermelon.
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Why You’ll Love This Watermelon Feta Salad
- Quick and easy: This salad comes together in just minutes — no cooking required.
- Perfect for summer: The ingredients are hydrating, cooling, and ideal for warm weather.
- Balanced flavors: The sweetness of the watermelon complements the salty feta and nutty pistachios.
- Versatile side dish: It pairs beautifully with grilled meats, seafood, or vegetarian mains.
- Nutrient-packed: Chickpeas add fiber and protein, making this more filling than your average fruit salad.
- A crowd favorite: This dish always gets compliments at potlucks, picnics, and summer parties.

A Breakdown of the Ingredients
Here’s what you’ll need to make this refreshing watermelon salad recipe:
- 1 (15 oz) can chickpeas: Rinsed and drained. They bring heartiness and a creamy texture.
- 1 block feta cheese (6–8 oz): Crumbled or cubed for a salty, tangy contrast to the watermelon.
- 3 cups watermelon: Seedless watermelon, either cubed or balled with a melon baller, gives this salad its juicy, refreshing base.
- 1/2 cup pistachios: Chopped for a crunchy, nutty element.
- Pinch of salt: Just enough to enhance the natural flavors.
- 2 tablespoons olive oil: Adds richness and helps blend all the flavors.
- 1–2 tablespoons fresh lemon juice: A big squeeze of lemon juice gives brightness and tang.
- Fresh basil and mint: Torn or chopped, these fresh herbs elevate the flavor with their fragrance and a pop of green color.
Optional additions: Add thinly sliced English cucumbers or Persian cucumbers for extra crunch. Want a creamier flavor? Swap feta with goat cheese or add some feta crumbles on top before serving.
How to Make the Recipe
- Prep your ingredients: Rinse and drain the chickpeas, cube or ball the watermelon into small pieces, crumble or cube your feta cheese, and chop the pistachios.
- Combine in a large bowl: Add the chickpeas, watermelon, feta, and pistachios to a large bowl.

- Dress the salad: Drizzle with olive oil and a generous squeeze of lemon juice.
- Season and toss: Add a pinch of salt and toss everything gently to combine — be careful not to break apart the feta or watermelon.
- Finish with herbs: Add the fresh basil and mint leaves last, folding them in just before serving.
- Chill or serve: You can serve immediately or let it chill for 15–30 minutes in a small bowl for more developed flavors.
How to Store the Recipe
- Short-term: Store in an airtight container in the fridge for up to 2 days. It’s best enjoyed within 24 hours when the watermelon is still crisp.
- Before serving: If making ahead, store the dressing separately and toss everything together just before serving to avoid sogginess.
- Herbs tip: Add the fresh herbs just before serving for the brightest flavor and appearance.

Tips for Making the Recipe
- Use good watermelon: Choose one that’s heavy for its size and has a creamy yellow spot — signs of ripeness and sweetness.
- Keep it cold: Serve on a warm day and keep chilled before serving for the most refreshing experience.
- Balance the salt: Feta is salty, so go easy on the added salt at first.
- Customize the crunch: No pistachios? Try toasted almonds, walnuts, or sunflower seeds.
- Add greens: Mix in some fresh arugula for a peppery bite or serve over leafy greens to make it a light main.
- Avoid over-mixing: Watermelon is delicate, so gently fold to maintain its texture and avoid a watery salad.
This Watermelon Feta Chickpea Salad is one of our favorite ways to celebrate the flavors of summer. It’s colorful, cool, and full of fresh ingredients, making it an ideal light side on a hot summer day. Whether you’re lounging in the backyard or packing up a picnic, this summer salad brings the perfect balance of textures and flavors with every bite.
Now’s the best time of year to enjoy sweet, juicy watermelon — and this dish is the best way to showcase it. So grab a melon baller, a bunch of fresh mint, and whip up this refreshing watermelon salad recipe to savor every bite of summer.
FAQs
Yes! A can of chickpeas is perfect — just be sure to rinse and drain them thoroughly to avoid any tinny flavor.
Block feta in brine has the best flavor and texture. Crumbled feta is fine too but can be saltier and less creamy.
Absolutely. Just swap out the feta for a dairy-free alternative or omit it and add more herbs or nuts for flavor.
It’s best fresh, but if you want to prep ahead, chop the ingredients and store them separately. Assemble right before eating.
It’s a perfect side dish for grilled chicken, shrimp, lamb skewers, or even falafel. It also makes a refreshing addition to a summer BBQ or potluck table.
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Watermelon Feta Salad with Mint (Fresh Summer Recipe)
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- 1 block (6-8oz) feta cheese crumbled or cubed
- 3 cups watermelon cubed or balled
- 1/2 cup pistachio chopped
- pinch salt
- 2 Tbsp olive oil
- Squeeze of lemon juice
- to taste fresh mint torn or chopped
- to taste fresh basil torn or chopped
Instructions
- In a large bowl, combine chickpeas, watermelon, feta, and chopped pistachios.
- Drizzle with olive oil and a generous squeeze of lemon juice.
- Add a pinch of salt and toss gently to combine.
- Finish with fresh basil and mint, folding them in just before serving.
- Serve immediately or chill for 15–30 minutes for extra flavor.