Why this combo feels like a secret escape

I used to think watermelon was reserved for sticky hands and messy bites on humid afternoons. Then I met avocado, creamy and cool, almost like a quiet rebellion. They’re opposite in so many ways – one’s sweet and jiggly, the other’s rich and mellow. But together, they surprise the heck out of me. This isn’t a salad I planned. It just happened when I plopped a ripe avocado on top of a slice of juicy watermelon, and the smell of fresh basil hit the air. It’s like tasting the quiet in a chaotic season. No heavy vinaigrettes. Just the natural sweetness, the mild earthiness, the subtle hint of salt from the feta. It ticks all the boxes for what I want right now—something light, fresh, and a little weird. Honestly, I’m not sure I’ll go back to plain watermelon after this.

Watermelon and Avocado Salad with Feta and Basil

This dish consists of juicy, ripe watermelon slices topped with creamy avocado, crumbled feta cheese, and fresh basil leaves. The salad is assembled with minimal processing, highlighting the natural sweetness and mild earthiness of the ingredients, resulting in a light and colorful final presentation with contrasting textures of crisp fruit and smooth avocado.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method

Ingredients

4 cups watermelon, diced preferably seedless
2 avocados ripe avocados halved and pitted
1/2 cup feta cheese, crumbled preferably feta or a similar salty cheese
1/4 cup fresh basil leaves chopped or torn
to taste salt and pepper for seasoning

Equipment

Sharp Knife
Cutting board
Spoon
Serving plate

Method

Slice the ripe avocados in half lengthwise, remove the pits, and use a spoon to scoop out the flesh into a bowl. Mash gently with a fork until creamy but still slightly chunky.
1/2 cup feta cheese, crumbled
Arrange the diced watermelon evenly on a large serving plate or platter, forming a base layer. Ensure the pieces are arranged without overlapping excessively.
4 cups watermelon, diced
Use a spoon to dollop spoonfuls of mashed avocado over the watermelon slices randomly, creating a layered contrast of colors and textures.
1/2 cup feta cheese, crumbled
Sprinkle the crumbled feta cheese evenly over the salad, distributing it to add a salty, creamy element. Follow with the chopped basil leaves for freshness.
1/4 cup fresh basil leaves, 1/2 cup feta cheese, crumbled
Finish by seasoning the salad with a light pinch of salt and freshly ground black pepper to taste. Serve immediately to enjoy the fresh flavors and vibrant textures.
to taste salt and pepper

Sometimes the best ideas show up uninvited, all messy and bright. No rules, just sort of playing around, luck and a little curiosity. That’s how I ended up with this little bowl of summer nonsequiturs. Hope it makes you pause, too.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.