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Watermelon Feta Salad with Blueberries

Watermelon Feta Salad with Blueberries: 10-min summer salad recipe with Asian-style vinnaigrette. Perfect watermelon feta salad for a hot summer day!
Course Salad
Cuisine Asian
Keyword fruit salad, summer salad, Watermelon Feta Salad, watermelon salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 289kcal


For the salad:

  • 2 handfuls arugula
  • 10 watermelon balls, the size of cherry tomatoes or the same amount of watermelon chunks
  • 6 radishes
  • 80 g or 2.8 oz feta cheese
  • 1 handful blueberries
  • 6 leaves fresh basil

For the dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • a pinch chili flakes
  • salt and freshly ground black pepper to taste
  • 1 teaspoon sesame seeds, to garnish


  • Arrange rinsed arugula on a plate or two plates if serving individually. Place the watermelon balls/cubes on top. Thinly slice radishes and add them to the salad.
  • Crumble the feta cheese with your fingers and sprinkle it on the salad. If your feta cheese is too soft, put it under very cold running water for about 10 seconds. This will firm it up. Sprinkle the salad with blueberries.
  • Prepare the dressing: mix olive oil, lime juice, soy sauce, sesame oil, ginger, and chilli flakes in a jar, close it and shake it well. Season with salt and pepper to taste. You can adjust the amount of chili flakes according to your taste. Pour the dressing just before serving. Sprinkle the salad with sesame seeds. Serve and enjoy!



The salad is best eaten fresh. If you need to make it ahead, prepare the dressing and store the rest of the ingredients separately.


Calories: 289kcal | Carbohydrates: 9g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 960mg | Potassium: 174mg | Fiber: 1g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 10.6mg | Calcium: 239mg | Iron: 1mg