I make this Watermelon Strawberry Salad when I want something fresh, juicy, and impossible to ignore. Sweet strawberries, crisp watermelon, creamy feta, and lime honey dressing come together in the summer salad everyone asks about.

Jump to Recipe

I’m obsessed with this Watermelon Strawberry Salad because it tastes like summer without trying too hard. I love the juicy snap of seedless watermelon with sweet fresh strawberries, especially when every bite is cold, bright, and a little messy in the best way.

And yes, I could eat it straight from the bowl standing at the counter. It’s light but not boring, sweet but not candy-sweet, and the lime honey dressing gives it that sharp, glossy kick I keep coming back for.

But what I adore most? It feels effortless, colorful, and refreshing.

Exactly what I want on a hot day.

Ingredients

Print Recipe (No Advertisments)

Watermelon keeps it juicy, sweet, and super refreshing on hot days.
Strawberries add bright sweetness and make every bite feel extra summery.
Feta brings salty, creamy little bites that balance all that fruit.
Fresh mint makes it taste cool and clean, not too heavy.
Red onion adds a sharp crunch, but doesn’t take over.
Lime juice wakes everything up with a fresh, tangy pop.
Honey smooths out the tart flavors and adds gentle sweetness.
Olive oil gives the salad a silky finish without feeling greasy.
Sea salt makes the fruit taste sweeter.
Basically, it does magic.
Black pepper adds a tiny kick, so it’s not just sweet.
Plus, it’s colorful, fresh, and feels fancy without trying hard.

Ingredient Quantities

4 cups seedless watermelon, cut into 1 inch cubes (about 1 small watermelon)

2 cups fresh strawberries, hulled and quartered

1 cup crumbled feta cheese (about 4 ounces)

1/4 cup fresh mint leaves, roughly chopped

1/4 cup thinly sliced red onion

2 tablespoons fresh lime juice (about 1 to 2 limes)

2 tablespoons honey

2 tablespoons extra virgin olive oil

1/4 teaspoon fine sea salt

1/8 teaspoon freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Place 4 cups seedless watermelon cut into 1 inch cubes and 2 cups hulled and quartered strawberries in a large bowl.

2. Add 1/4 cup thinly sliced red onion and 1/4 cup roughly chopped fresh mint to the bowl.

3. In a small bowl or jar whisk together 2 tablespoons fresh lime juice, 2 tablespoons honey, 2 tablespoons extra virgin olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper until well combined.

4. Pour the Lime Honey Dressing over the fruit and onion.

5. Gently toss the salad to coat the watermelon and strawberries evenly with the dressing, taking care not to mash the fruit.

6. Sprinkle 1 cup crumbled feta cheese over the tossed salad and fold gently to distribute.

7. Taste and adjust seasoning with a little more salt or lime juice if needed.

8. Chill the salad in the refrigerator for 15 to 30 minutes to let flavors meld.

9. Give the salad a final gentle toss, transfer to a serving bowl, and serve cold.

Equipment Needed

1. Large mixing bowl
2. Small bowl or jar for dressing
3. Whisk or fork
4. Measuring cups and spoons
5. Chef knife
6. Cutting board
7. Large spoon or salad tongs for tossing
8. Serving bowl

FAQ

Q: Can I make The Yummy Bowl ahead of time?

A: Yes, assemble without dressing and onions up to 4 hours ahead, then toss with dressing and red onion just before serving for best texture.

Q: How do I keep the fruit from getting soggy?

A: Cut watermelon into uniform 1 inch cubes, drain briefly on a paper towel if very juicy, and add dressing only at the last minute.

Q: Can I substitute the feta or honey?

A: Use a crumbly aged goat cheese or cotija for feta, and maple syrup or agave in equal amounts for honey if vegan.

Q: How should I store leftovers?

A: Refrigerate in an airtight container up to 2 days. Expect softer texture and slightly diluted flavors; refresh with extra mint and lime if needed.

Q: Can I scale the recipe for a crowd?

A: Yes, multiply ingredients proportionally. Keep dressing measured per 6 to 8 cups of fruit and adjust salt to taste.

Q: What are good serving suggestions?

A: Serve chilled as a light salad, alongside grilled chicken or fish, or atop mixed greens for a summer lunch.

The Yummy Bowl Recipe Substitutions and Variations

Watermelon: use cantaloupe or honeydew melon cut into 1 inch cubes for a milder, slightly firmer base.
Strawberries: substitute raspberries or sliced peaches for a tangy or juicy stone fruit note.
Feta cheese: swap in crumbled goat cheese or queso fresco for a creamy, tangy alternative.
Fresh mint leaves: replace with fresh basil or cilantro for a different bright herbaceous accent.

Pro Tips

1. Pick fruit that is ripe but still firm. Overripe watermelon or strawberries turn mushy when tossed, so aim for bright color and a little resistance when you press them.

2. Keep moisture in check. After cutting, drain or gently pat the fruit dry if it looks wet. This helps the dressing cling and prevents the salad from getting diluted.

3. Soften the bite of red onion by soaking the slices in cold water for 5 to 10 minutes, then drain well. It mellows sharpness without losing crunch.

4. Add feta at the end and fold gently. Crumbling it over the dressed fruit and folding once or twice preserves texture and avoids breaking up the cheese into tiny bits.

5. Taste and tweak before chilling. If the salad needs brightness, add a splash more lime. If it needs sweetness, a touch more honey. Chill for a short time so flavors meld but the fruit stays lively.

The Yummy Bowl Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

156

kcal

Equipment: 1. Large mixing bowl
2. Small bowl or jar for dressing
3. Whisk or fork
4. Measuring cups and spoons
5. Chef knife
6. Cutting board
7. Large spoon or salad tongs for tossing
8. Serving bowl

Ingredients

4 cups seedless watermelon, cut into 1 inch cubes (about 1 small watermelon)
2 cups fresh strawberries, hulled and quartered
1 cup crumbled feta cheese (about 4 ounces)
1/4 cup fresh mint leaves, roughly chopped
1/4 cup thinly sliced red onion
2 tablespoons fresh lime juice (about 1 to 2 limes)
2 tablespoons honey
2 tablespoons extra virgin olive oil
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

Directions

Place 4 cups seedless watermelon cut into 1 inch cubes and 2 cups hulled and quartered strawberries in a large bowl.
Add 1/4 cup thinly sliced red onion and 1/4 cup roughly chopped fresh mint to the bowl.
In a small bowl or jar whisk together 2 tablespoons fresh lime juice, 2 tablespoons honey, 2 tablespoons extra virgin olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper until well combined.
Pour the Lime Honey Dressing over the fruit and onion.
Gently toss the salad to coat the watermelon and strawberries evenly with the dressing, taking care not to mash the fruit.
Sprinkle 1 cup crumbled feta cheese over the tossed salad and fold gently to distribute.
Taste and adjust seasoning with a little more salt or lime juice if needed.
Chill the salad in the refrigerator for 15 to 30 minutes to let flavors meld.
Give the salad a final gentle toss, transfer to a serving bowl, and serve cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.