This Watermelon Feta Salad with Candied Walnuts is everything you want out of a summer side dish — sweet, salty, crunchy, and packed with flavor in every single bite. Juicy watermelon and strawberries pair with crisp cucumbers, creamy feta, and a punch of red onion and fresh mint, then the whole thing gets tossed in a honey lime dressing that ties it all together. The real showstopper, though, is the refined sugar-free candied walnuts, which add the perfect crunch and are honestly good enough to eat on their own.
Friends, watermelon salads are basically my whole personality once summer rolls around, and this one might be my favorite version yet. I wanted something with a little bit of everything — sweet, tangy, salty, crunchy — without feeling heavy, and this salad checks every box. The combination of watermelon and strawberries keeps things juicy and refreshing, while the cucumbers and red onion add a nice bite. And then there’s the feta, which brings just the right amount of salty creaminess to balance out all that sweetness.
The candied walnuts are what really set this salad apart. They’re made with just three ingredients — walnuts, butter, and coconut sugar — and come together in under 10 minutes on the stovetop. A quick trip to the freezer helps them harden up so you get that satisfying crunch in every bite, no refined sugar required. As for the dressing, it’s a simple honey lime vinaigrette that’s bright and a little sweet, and it comes together in one bowl. A touch of tajin or chili lime seasoning adds a subtle kick, but that part is completely optional if you’d rather enjoy without.
What You Need to Make This Watermelon Feta Salad
- Watermelon: Look for a watermelon that feels heavy for its size — that usually means it’s nice and ripe.
- Strawberries: Chopped strawberries add another layer of sweetness alongside the watermelon. Pick strawberries that are bright red all the way through for the best flavor.
- Persian Cucumbers: Persian cucumbers add the perfect crisp bite to balance out the sweetness of the fruit. If you can’t find Persian cucumbers, an English cucumber works well too.
- Feta: Crumbled feta brings a salty, creamy contrast that makes this salad so craveable.
- Red Onion: Thinly sliced red onion adds a little sharpness and color to the salad. If raw onion is too strong for your taste, soaking the slices in cold water for 10 minutes will mellow them out.
- Fresh Mint: Fresh mint adds a burst of brightness that ties all the sweet and savory elements together.
- Olive Oil: Olive oil forms the base of the honey lime dressing and adds a smooth richness. A good quality extra-virgin olive oil will give you the best flavor.
- Honey: Honey adds natural sweetness to the dressing and helps it emulsify. Feel free to adjust the amount slightly depending on how sweet your watermelon is.
- Limes: Both the zest and juice of two limes go into the dressing for a bright, tangy kick.
- Tajin or Chili Lime Seasoning: This is completely optional, but it adds a subtle spicy-tangy layer to the dressing. Skip it if you’d prefer a more classic honey lime flavor.
- Kosher Salt: A little salt in the dressing helps balance the sweetness and bring out all of the other flavors.
- Walnuts: Chopped walnuts add a rich, buttery crunch. Toasting them briefly in the butter before the sugar is added really deepens their flavor.
- Butter: Butter helps the coconut sugar melt and coat the walnuts evenly. Unsalted is best so you can control the salt level.
- Coconut Sugar: Coconut sugar caramelizes around the walnuts for that classic candied crunch, without using refined sugar. It has a slightly deeper, more caramel-like flavor than white sugar.
How to Make This Watermelon Feta Salad
To make this watermelon salad, you’ll start by making the candied walnuts. Warm a nonstick skillet over medium heat and add the butter. Once it’s melted, add the walnuts and coconut sugar and stir to coat everything well.
Continue cooking until the sugar has fully dissolved, then remove the pan from the heat and transfer the walnuts to a tray. Pop the tray in the freezer for 20 minutes to let them harden, then break the clusters apart once they’re set. While the walnuts are in the freezer, prepare the salad. In a very large bowl, combine the cubed watermelon, chopped strawberries, cucumbers, feta, red onion, and mint.
Next, make the dressing. In a small bowl, whisk together the olive oil, honey, lime zest and juice, tajin (if using), and kosher salt until fully combined. Pour the dressing over the salad and toss gently to coat. Add in the candied walnuts right before serving so they stay crunchy, then enjoy immediately.
Frequently Asked Questions
Yes! This salad is great for entertaining because most of it can be prepped in advance. You can chop the fruit and vegetables, make the dressing, and prepare the candied walnuts a day ahead — just store each component separately in the fridge. Toss everything together right before serving so the salad stays fresh and the walnuts stay crunchy.
Absolutely — pecans work great in place of walnuts if that’s what you have on hand or prefer.
Yes, this recipe is naturally gluten-free. Just be sure to double-check the label on your tajin or chili lime seasoning, since some blends can contain additives that aren’t gluten-free.
This salad is best enjoyed the day it’s made, since the watermelon and strawberries release liquid over time. If you do have leftovers, store them in an airtight container in the fridge for up to a day, keeping in mind the texture will soften.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
Ingredients
- 6 Cups Watermelon, cubed
- 1 ½ Cups Strawberries, chopped
- 3 Persian Cucumbers, chopped
- ½ Cup Feta, crumbled (@athenos)
- ½ Red Onion, thinly sliced
- ½ Cup Fresh Mint, chopped
For the Honey Lime Dressing:
- ⅓ Cup Olive Oil
- 2 Tablespoons Honey
- 2 Limes, zested and juiced
- 2 Teaspoons Tajin or Chili Lime Seasoning, optional!
- 1 Teaspoon Kosher Salt
For the Candied Walnuts:
- 1 Cup Chopped Walnuts
- 1 Tablespoon Unsalted Butter
- ¼ Cup Coconut Sugar
Instructions
- To make this watermelon feta salad, start by making the candied walnuts. Warm a nonstick skillet over medium heat and add the butter. Once it's melted, add the walnuts and coconut sugar and stir to coat everything well.
- Continue cooking until the sugar has fully dissolved, then remove the pan from the heat and transfer the walnuts to a tray. Pop the tray in the freezer for 20 minutes to let them harden, then break the clusters apart once they're set.
- While the walnuts are in the freezer, prepare the salad. In a very large bowl, combine the cubed watermelon, chopped strawberries, cucumbers, feta, red onion, and mint.
- Next, make the dressing. In a small bowl, whisk together the olive oil, honey, lime zest and juice, tajin (if using), and kosher salt until fully combined.
- Pour the dressing over the salad and toss gently to coat. Add in the candied walnuts right before serving so they stay crunchy, then enjoy immediately.
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