Category: Summer salad

Watermelon Feta Salad

Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for…

A Couple Cooks – Recipes worth repeating.

Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for the season.

Watermelon feta salad

Here’s the best recipe for when watermelon is in season, hands down: Watermelon Feta Salad! This classic combination of sweet juice melon and salty cheese is one of summer’s great pleasures. This summer salad has grown to massive popularity in recent years, and for good reason: it’s fast and easy to make, and has a lazy, laid-back vibe that screams flip flops, pool parties, and picnics.

What is watermelon feta salad?

Watermelon feta salad combines fresh cubed watermelon with feta cheese, and is often topped with olive oil or a quick vinaigrette. The origin of this salad may be Egyptian in origin, and it’s consumed in the Middle East and Mediterranean regions.

Why it works? It’s a refreshing dish for hot weather, and highlights the pairing of sweet fruit with salty cheese, an age old tradition in these cuisines. So while you may see it all over Pinterest: no, it was not invented by social media influencers!

Watermelon feta salad

Ingredients for watermelon feta salad

This watermelon feta salad recipe was the very first recipe we ever wrote for this website, back in August 2010. So much has changed since then, of course. But this salad recipe has grown massively in popularity! You’ll often see this type of recipe at summer potlucks and cookouts. Some recipes use a quick vinaigrette to dress the watermelon, but we like a simple drizzle of olive oil. Here are the watermelon feta salad ingredients:

  • Ripe watermelon
  • Feta cheese
  • Fresh herbs: basil or mint
  • Olive oil
  • Salt and pepper

The best part of this concept is you barely need to measure. Cube the watermelon, drizzle with oil, and sprinkle with herbs. It’s that easy! We prefer the fresh bite of a watermelon feta mint salad, but it’s nearly as delicious with fresh basil.

How to find a ripe melon (important!)

Because this watermelon feta salad is so simple, it’s important that you buy the best quality ingredients. An unripe watermelon tastes bitter and flat: not at all what you need for this salad! Here’s how to select a great ripe fruit:

  • Shop in watermelon season. It’s the only sure way we’ve found to get a great fruit.
  • Look for the field spot. Most watermelons should have a patch on the bottom, which is where they were resting on the ground before being picked. If the patch is yellow, the watermelon is ripe (if it’s white, it’s unripe).
  • Look for a watermelon that feels heavy for its size. That means there’s lots of juice inside! Honestly this one is hard to assess in the grocery, but keep it in mind when you’re shopping.
Watermelon feta mint salad

Buying the best feta cheese

Equally as important is the feta cheese you purchase. Skip the pre-crumbled stuff, and go for a block of full-fat feta cheese. This kind of feta has the best flavor, and it’s most like the feta served in Greece.

You also want to avoid feta that’s made from cow’s milk, as that’s not true feta. It crumbles more easily, which isn’t what you want. Feta from Greece has incredible flavor if you can find it! We’ve been able to locate Greek feta at our local grocery store.

Storage and make ahead instructions

This watermelon feta salad is best freshly made, so we have a few tips for making it ahead:

  • Cut the watermelon and store it separately. Cut watermelon releases a lot of liquid. So the best way to make this salad in advance is to cut the watermelon into cubes and store it separately. Then make up the salad right before serving.
  • Leftovers store up to 2 days. However, this salad is sub-optimal as leftovers because it releases so much juice. It does work, but it’s better for laid back lunches than impressing dinner guests.
Watermelon feta salad

Variations on watermelon feta salad

There are lots of variations on watermelon feta salad, swapping in different cheeses, herbs, and dressings. Here are a few options:

  • Mint and lime: This Watermelon Mint Salad is a favorite variation! Add lime juice and mint, and skip the feta entirely.
  • Cucumber: Add cucumber for Watermelon Cucumber Salad. The cooling veggie pairs well with melon.
  • Onion: Add red onion slivers or minced shallot for a hint of savory spice
  • Baby arugula: Add baby arugula for a fluffy texture

More watermelon recipes

Watermelon feta salad is one of our top ideas for using this summery melon! But there are many more great ways to use this summer fruit. Here are some top watermelon recipes to try next:

This recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, go to Watermelon Salad with Mint.

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Watermelon feta salad

Watermelon Feta Salad

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6 servings
Print Recipe

Description

Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for the season.

Ingredients

  • 8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon)
  • 1 tablespoon olive oil
  • 2 ounces feta cheese, crumbled
  • 4 basil or 6 mint leaves, minced
  • Lemon zest (optional)
  • 1 pinch kosher salt, for garnish
  • Fresh ground black pepper (optional)

Instructions

  1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.
  2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.
  • Category: Salad
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Watermelon feta salad, watermelon feta mint salad

A Couple Cooks - Recipes worth repeating.

Simple Cucumber Feta Salad

There’s nothing better than the tangy, salty kick of this cucumber feta salad! It’s perfect for lunches, picnics, summer barbecues…

A Couple Cooks – Recipes worth repeating.

There’s nothing better than the tangy, salty kick of this cucumber feta salad! It’s perfect for lunches, picnics, summer barbecues and more.

Cucumber Feta Salad

There’s nothing better than the cooling crunch of cucumber salad: and this one takes it up a notch with the punch of salty cheese. Try this Cucumber Feta Salad! It’s simple and no-frills with a punch of tangy vinegar and a salty burst of feta in every bite. Thinly sliced shallots add a note of savory onions, and it’s seasoned liberally with salt and pepper. It’s the best crunchy pairing for just about any meal: it’s great for lunches, picnics, summer barbecues and more!

Ingredients in cucumber feta salad

There are loads of ways to make a cucumber salad. In fact, most often we make this Cucumber Salad with Vinegar, where thin slices of cucumber and onion are marinated in a vinegar dressing for an hour before serving. This cucumber feta salad is even easier: simply mix the cucumbers with olive oil, vinegar, feta and a few herbs and you can eat immediately. Here’s what you’ll need:

  • English cucumbers
  • Olive oil
  • Red wine vinegar
  • Feta cheese
  • Fresh herbs: chives, dill or other
  • Salt and pepper
Cucumber Feta Salad

Why to use English cucumber here

The best type of cucumber to use in this cucumber feta salad? English cucumber, aka Persian cucumber. It’s got a much better flavor and texture that works well in this salad. Here’s why we prefer it here:

  • English cucumbers are long and straight, with a thin skin with ridges. The seeds are very small and the flavor is sweeter than a standard cucumber. The flesh has a bright green color, which looks lovely in salads! The best part: because of the thin skin and small seeds, it doesn’t need to be peeled or seeded before eating. You can find English cucumbers next to the standard cucumber in the produce section: it’s sold with a plastic covering to protect the delicate skin.
  • Standard slicing cucumbers are shorter, with thick, dark green skin and very large seeds. The thick skin and seeds can be bitter, so they’re often removed when cooking. You can use it here, but you’ll need to peel and seed it first. But we highly recommend seeking out the English variety.
Cucumber Feta Salad

Herbs to add

This cucumber feta salad is best with a handful of fresh herbs. There are a few great options that work best here:

  • Fresh chives work well
  • Fresh dill pairs well with cucumbers
  • Fresh basil adds a peppery kick
  • Fresh oregano also works

What to avoid? Woody, strong herbs like rosemary, sage, and even thyme don’t pair well with cucumber: they have a darker, moodier flavor than you’d want in this fresh salad.

More cucumber salad recipes

There are so many ways to build a cucumber salad! We hope you love this one. If you’re looking for more ways to use cucumber, here are a few more ideas:

This cucumber feta salad recipe is…

Vegetarian and gluten-free.

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Cucumber Feta Salad

Simple Cucumber Feta Salad

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
Print Recipe

Description

There’s nothing better than the tangy, salty kick of this cucumber feta salad! It’s perfect for lunches, picnics, summer barbecues and more.

Ingredients

  • 2 English cucumbers
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • 6 ounces feta cheese
  • 2 tablespoons chopped fresh herbs (like chives or dill)
  • Fresh ground black pepper

Instructions

  1. Thinly slice the cucumbers into half circles. In a large bowl, combine the cucumbers with the olive oil, red wine vinegar, kosher salt, feta cheese, chopped herbs, and several grinds of black pepper. 
  2. Eat immediately or allow to stand for 15 minutes for the flavors to meld. Stores up to 3 days refrigerated; it accumulates liquid during storage so serve with a slotted spoon. 
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Cucumber feta salad

A Couple Cooks - Recipes worth repeating.

Easy Tortellini Salad

This tortellini salad is full of zingy flavor: a delicious pasta salad for picnics and cookouts! Leftovers last for days,…

A Couple Cooks – Recipes worth repeating.

This tortellini salad is full of zingy flavor: a delicious pasta salad for picnics and cookouts! Leftovers last for days, so it’s also an easy lunch idea.

Tortellini salad

Here’s a pasta salad recipe that’s ultra versatile for picnics, barbecues, and an easy lunch idea: this Tortellini Salad! The tang of the artichoke, chewy pillowy pasta, zippy tomatoes, and peppery basil come together into a symphony of flavor! Even better, it stores up to 4 days in the fridge, making it a perfect easy lunch. We’ve made this more times than we can count already: and it’s irresistibly delicious every time.

The pasta to buy for tortellini salad…tortelloni!

Here’s an important tip for making tortellini salad. Make it with tortelloni pasta! What’s tortelloni vs tortellini?

  • Tortelloni is a pasta shape that is larger than tortellini, and it’s got a filled center versus a hole in the middle. Because it’s larger, it’s easier to taste the filling. Tortelloni is easy to find the refrigerated section at your local grocery.
  • How to tell the difference quickly? Tortellini has a hole in the middle, tortelloni has a solid center that encloses the filling. Of course, this really makes it a tortelloni salad. But it’s the tastiest pasta for the job!
  • Don’t make this pasta salad with frozen or dried tortellini. It’s just not as good! Trust us, we’ve tried it.
Tortellini pasta salad

Ingredients for tortellini salad

Got your pasta? It’s easy to throw together this tortellini salad once you’ve got the right type. Here’s what else you’ll need:

  • Cherry tomatoes
  • Spinach
  • Artichokes
  • Fresh basil: optional, but we highly recommend it! It’s especially easy in summer if you have a basil plant
  • Parmesan cheese
  • Homemade vinaigrette (or purchased dressing)

Use homemade dressing, or shortcut with purchased

This tortellini salad is very easy to throw together: boil the pasta, chop the veggies, then make the dressing! We created a homemade vinaigrette dressing for this salad that makes it beautifully fresh and delicious. Here’s what to note about it:

  • The homemade dressing is best flavor-wise. All you need is oil, vinegar, and a few spices. Dried dill makes for an intriguing flavor without overpowering.
  • In a rush, use ¾ cup purchased Italian or vinaigrette dressing. It makes it even easier to throw together.
Tortellini salad

Stores as leftovers for up to 4 days!

This tortellini salad works great as a pasta salad for summer picnics and barbecues, but we also designed it to work for lunches! This one is a fantastic make-ahead pasta salad that lasts for up to 4 days in the refrigerator. We had to work a bit to engineer that flavor to perfection. Here are a few notes for leftover storage:

  • Using neutral oil plus olive oil makes store well! Olive oil tends to clump up when it’s cold. How to make olive oil not solidify in dressings in the refrigerator? Add a neutral oil! Using equal parts organic vegetable oil or grapeseed oil makes a vinaigrette that doesn’t solidify. But if you prefer to use all olive oil, feel free! Just beware the salad dressing may clump up (just bring it to room temp before eating).
  • You may need to add a few pinches of salt. Some foods become more bland when refrigerated, which is the case with this pasta salad. Taste and add a few pinches salt before serving, if necessary.
Tortellini salad

More pasta salad recipes

There are lots of great pasta salad recipes for summer or lunches! Once you’ve tried this tortellini salad, here are a few more summer salads to try:

This tortellini salad recipe is…

Vegetarian. For gluten-free, use gluten-free tortellini. For vegan, use vegan tortellini and skip the Parmesan cheese (add a bit more salt as needed).

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Tortellini salad

Easy Tortellini Salad

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8 side dish servings
  • Diet: Vegetarian
Print Recipe

Description

This tortellini salad is full of zingy flavor: delicious for picnics and cookouts! Leftovers last for days, so it’s ideal as an easy lunch.

Ingredients

  • 18 ounces refrigerated cheese tortelloni*
  • 2 ½ ounces (2 cups) baby spinach or chopped spinach
  • 1 handful fresh basil leaves, roughly chopped (optional but recommended)
  • 14 ounce can (8.5 ounce dry weight) quartered artichokes, roughly chopped
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup white wine vinegar***
  • 1 tablespoon granulated sugar
  • ½ teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt, plus more to taste
  • Fresh ground black pepper
  • ¼ cup olive oil
  • ¼ cup neutral oil (like organic vegetable or grapeseed**)
  • ¾ cup shredded Parmesan cheese

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes). Drain the pasta and run it cool water over it until it’s warm. 
  2. Meanwhile while the pasta cooks, chop the spinach, basil and artichoke hearts, and slice the tomatoes. In a large bowl, whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and fresh ground black pepper. Then whisk in the olive oil and neutral oil. 
  3. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the Parmesan cheese and stir to combine. Taste and add salt or more cheese to taste. Serve at room temperature or cold. Stores up to 4 days refrigerated (leftovers taste great and work well for lunches!).

Notes

*Tortelloni is large tortellini that you can find in the refrigerated section. It’s best for this salad because standard tortellini is too small. 

**Using neutral oil in this pasta salad helps leftovers keep in the fridge: if you use only olive oil, it clumps up after about 1 day of storage. If you’re not planning to have leftovers, you can use 100% olive oil if you prefer. 

***In a rush? Substitute ¾ cup Italian dressing or your purchased vinaigrette dressing of choice for the homemade dressing. 

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Tortellini salad

A Couple Cooks - Recipes worth repeating.