Easy to make, this cucumber watermelon feta salad is inspired by my Watermelon Avocado Salad. Similarly, it can be served as a light meal by itself or as a visually impressive colorful side dish.
If you are looking for more cucumber recipes, be sure to also check out our Greek Yogurt Cucumber Salad, Cucumber Mozzarella Salad, and Watermelon Cucumber Smoothie.
This summer watermelon salad with feta and cucumber starts off with an easy honey-lime dressing and a short list of ingredients. Here’s a look at what we need:
- Olive oil: We recommend using a brand of extra virgin olive oil that you like.
- Lime juice: Freshly squeezed lime juice works best for this watermelon salad dressing, but you can use bottled juice in a pinch. The flavors would be slightly different, but freshly squeezed lemon juice can also be used when making the dressing.
- Kosher salt
- A small watermelon: Seedless watermelon is preferable for this watermelon cucumber mint salad. However, if a regular watermelon is all that is available, pick out the watermelon seeds as you go.
- Cucumbers: Persian cucumbers have a great crunch, but regular cucumbers or English cucumbers can be substituted. It is optional, but you can remove the seeds if you like.
- Herbs: A handful of fresh mint leaves is all you need. However, fresh basil would be a great substitute.
- Feta cheese: Crumble a whole block of feta cheese rather than buying pre-crumbled feta.
Substitutions & Optional Add-Ins
Looking to truly make this cucumber watermelon salad recipe your own? Swap out one ingredient for another or simply omit it altogether.
- Dressing: Whenever I want to switch it up, I use Lemon Balsamic Dressing in place of the honey-lime dressing. Watermelon cucumber salad with balsamic vinaigrette is just as delicious and tangy. Alternatively, you can also use balsamic reduction as a drizzle at the end right before serving.
- Cheese: Prefer a watermelon salad without feta cheese? Omit the feta completely for a light, refreshing salad full of fresh summer produce. Or substitute it for goat cheese or even queso fresco.
- Without mint: If you prefer your watermelon salad with mint, you can double up on the basil and omit the mint entirely.
- Onion: Add a savory bite with sliced fresh red onions, Pickled Red Onions, or Roasted Red Onions. Or, you can add in a handful of chopped scallions.
- Vegan: Make it vegan by omitting the cheese, or try your hand at vegan feta. Also, make sure to swap out the honey for maple syrup instead.
How to Make Watermelon Salad with Cucumber?
This watermelon and cucumber salad recipe comes together in 15 minutes, start-to-finish! Here’s how to do it in just a few easy steps:
- Make the dressing: In a mason jar or small bowl, add olive oil, fresh lime juice, salt, and honey. Shake or whisk vigorously until emulsified.
- Assemble the salad: In a large bowl, add diced watermelon, cucumber, mint, and basil.
- Drizzle with the dressing: Just before serving, pour the dressing over the salad and toss gently.
- Finish with feta: Finish with salty feta cheese, mix once more, and serve in your favorite serving bowl. A final sprinkle of sea salt is optional but a great addition!
How to Make Ahead and Store?
If you are planning to make this watermelon cucumber feta salad recipe ahead of time, here are my best tips:
- Make Ahead: Cut the watermelon, slice the cucumbers, crumble the feta, and make the dressing. Store each component in separate containers with a tight-fitting lid. Assemble the watermelon salad right before serving.
- Storage: Leftover watermelon cucumber salad will keep in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and mix with a touch more dressing to bring it back to life before serving.
What to Serve with Watermelon Salad?
There are so many options when it comes to serving this watermelon salad with feta and mint. While I usually make it for lunch and serve it by itself, you can easily pair it with meats and vegetables for your summer meals. Some of my favorite ways to serve include:
- Grilled Protein: Enjoy it as a light lunch or dinner, and serve it as a side dish to hearty grilled meat and seafood like Grilled Pork Chops, Shrimp Kebobs, Grilled Shrimp, Grilled Mahi Mahi, Shish Tawook, or Greek Yogurt Chicken.
- Vegetarian Dinners: Keep the entire meal plant-forward and serve it as a wonderful addition to vegetarian main meals like Vegetarian Stuffed Eggplant, Baked Eggplant Ziti or Lemon Ricotta Pasta.
- Picnic & Potluck Dishes: Make it a show-stopping accompaniment at BBQs and potlucks, alongside my No Mayo Coleslaw or Greek Yogurt Coleslaw, Caper Potato Salad, or Peach Salsa.
- With cooked grains: Turn it into a filling lunch by adding a cup (or two) of cooked bulgur, quinoa, or even wild rice.
Making this watermelon feta cucumber salad is easy, but I’d love to share a few helpful tips to help you as you make it in your own kitchen:
- Choose a good watermelon: Look for a ripe watermelon that is heavy for its size with a large yellow spot on one side (this is the field spot that indicates ripeness).
- Properly cut watermelon and cucumber: Dice watermelon into bite-sized pieces, or use a melon baller if you want to make it look pretty. For the cucumber, peeling is optional, but I recommend cutting it into thin slices or equal size cubes.
- Do not skip on salt: Although adding salt to sweet watermelon may sound strange, do not skip this step. The salt brings out the natural sweetness and freshness of the watermelon and cucumber.
- Serve it chilled: This salad is best eaten cold. I like to keep the watermelon, cucumber, and feta in the refrigerator before and after prepping. This way, all components of this recipe are cold (and super refreshing) just before serving.
- Assemble at the last minute: Combine watermelon, cucumber, and mint with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
- Be gentle when mixing: Use gentle hands when mixing to keep the shape and structure of the delicate ingredients.
Watermelon salad can be whatever you like it to be, but this version is a simple mix of watermelon, cucumber, mint leaves, basil leaves and feta cheese, all mixed gently in a lemon or lime dressing.
Yes, watermelon and cucumber are exceptionally delicious when paired together. The juicy watermelon is the perfect balance to the crisp cucumber.
Watermelon salad consists of watermelon, cucumber, fresh mint, fresh basil, and feta cheese tossed in a lime or balsamic vinegar-based dressing.
Dice the watermelon into small, 1-inch pieces or cubes. For a special presentation, you can also use a melon baller.
Other Savory Fruit Salads You Might Also Like:
- Blueberry Salad
- Apple Salad
- Strawberry Salad with Poppyseed Dressing
- Mango and Avocado Salad
- Peach and Avocado Salad
If you try this Watermelon Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to give it a star rating and leave a short comment about your experience. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Watermelon Cucumber Salad Recipe
For the Honey Lime Dressing:
- 4 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice from 1 lime
- ¼ teaspoon kosher salt
- 1 tablespoon honey
For The Salad:
- 8 cups fresh watermelon cut into 1-inch cubes ~ 5 to 6 lbs – preferably seedless
- 2 Persian cucumbers peeled and sliced ¼ inch thick, or English cucumbers
- 3 tablespoons fresh mint roughly torn
- 2 tablespoons fresh basil roughly torn
- ½ cup crumbled feta cheese or goat cheese
- Mix olive oil, fresh lime juice, salt, and honey in a mason jar and shake vigorously. Set aside.
- Place watermelon cubes, sliced cucumber, fresh mint, and basil in a large salad bowl.
- Right before serving, drizzle the dressing over the salad. Give it a gentle toss being careful not to bruise or break the watermelon chunks.
- Sprinkle the feta cheese on top, taste for seasoning, and add more if necessary. Serve.
- Yield: This recipe yields about 6-8 cups of cucumber watermelon salad.
- You can use a melon baller to scoop out the watermelon for a special presentation.
- Serve it chilled. This salad is best when served cold. I like to keep each ingredient in the refrigerator before and after prepping. This way, all the salad is perfectly chill (and super refreshing) before serving.
- Assemble at the last minute: Toss all the ingredients with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
- Be gentle while tossing: Use gentle hands to keep the delicate ingredients’ shape and structure.
- Make Ahead: Prepare all the ingredients and store them in separate containers. You can also make the dressing 3 days in advance and keep it in a mason jar in the fridge. Toss it all together just before serving.
- Storage: Leftovers of this salad will keep fresh in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and toss with a touch more the honey lime dressing to bring it back to life before serving.
- Balsamic glaze: A light drizzle of balsamic glaze is optional but highly recommended if you have some in your fridge.
- Short on time? The most time-consuming part of this recipe is the cutting of the watermelon. If you want to make it even quicker, you can buy pre-cut watermelon when you are at the store.
Unusual combination of flavors but it looks beautiful and very healthly.
Thank you Pogoda.
Beeta @ Mon Petit Four
This salad looks so fresh! I love that you scooped out the watermelon into balls – they make the salad look so beautiful and elegant.
I know, right? Such a small detail, but I think they look so much cuter this way.
Looks so wonderful! And those flavours sound so refreshing, perfect for summer lunches 🙂
Aww thank you my dear friend. XOXO