Having grown up in the Mediterranean means having a few cooling staples like this cucumber, watermelon, and feta salad in your back pocket. Summers get so hot that refreshing, no-cook dishes like this are a staple on every table.
Versions of this salad show up all across the Mediterranean, from Italy to Greece and beyond. The ingredients may vary slightly, but the combination of juicy watermelon, crisp cucumbers, briny feta cheese, and fresh herbs is a classic in many Mediterranean kitchens.
Every year, as soon as watermelons showed up at the market, my mom would start making it on repeat. With the sweet juiciness of watermelon, the crunch of cold cucumbers, and the creamy-salty bite of feta, it’s the kind of dish that doesn’t need much fuss to shine.
This is what summer tastes like where I’m from: easy, filling, and somehow always the first thing to disappear from the table.
Watermelon Feta Mint Salad Ingredients
This summer watermelon salad with feta and cucumber starts with an easy honey-lime dressing and a short list of ingredients. You can find the complete list in the recipe card below, but here are a few helpful notes to consider when shopping for this refreshing salad.
For the Salad Dressing:
I use my honey-lime dressing in this watermelon mint feta salad because the sweet, floral brightness of lime and honey pairs beautifully with the natural sweetness of the watermelon.
Olive Oil: Choose a light and balanced extra virgin olive oil that isn’t overly peppery or grassy. You want something that supports the salad without overpowering the other ingredients. My current favorite single-source olive oil brand is Garcia de la Cruz (affiliate link.)
Lime Juice: Freshly squeezed lime juice is best, but bottled works in a pinch. If you don’t have lime, freshly squeezed lemon juice is an acceptable substitute. It will taste slightly different but still refreshing. You can also add a little lime zest (about ¼ teaspoon) to enhance the citrus notes. Just be sure to zest the lime before juicing it.
Honey: A floral local honey works especially well here, but maple syrup or agave are good alternatives if that’s what you have. Just know they’ll shift the flavor slightly.
For the Salad:
Watermelon: You’ll need 8 cups of watermelon cut into small 1-inch cubes. Seedless watermelon is the easiest option, but if you’re using regular watermelon, try cutting along the natural lines of the seeds to remove them more easily.
Cucumbers: Persian cucumbers offer great crunch, but regular English cucumbers also work well. I usually peel mine, especially if the skin tastes bitter, which can happen if the fruit has been sitting for a while. Removing the seeds is optional.
Fresh Herbs: The classic combo is watermelon, feta, and mint, but I like to add a little torn fresh basil for even more freshness. I don’t recommend using dried herbs here, as their flavors tend to overpower the dish.
Feta Cheese: I recommend buying a block of feta and crumbling it yourself. It’s creamier, fresher, and gives you more control over the size and texture of the crumbles. If you’re looking for alternatives, mild cheeses like goat cheese or queso fresco would also work well.
How to Make Watermelon Cucumber Salad (Easy Step-by-Step Instructions)
This watermelon and cucumber salad recipe comes together in just 15 minutes from start to finish. Here’s how I make it, step by step:
Step 1- Make the Dressing: In a mason jar or small bowl, combine the olive oil, fresh lime juice, salt, and honey. Shake or whisk well until the mixture is fully emulsified and appears creamy and cohesive, with no oil separation. If you’d like to save even more time, you can make the dressing in advance and store it in an airtight jar in the fridge for up to 2 days.
Step 2 – Assemble the Salad: Grab a large bowl (one that gives you plenty of room to toss later without squishing anything) and add the diced watermelon, sliced cucumber, and fresh mint and basil. I recommend tearing the herbs by hand instead of chopping them with a knife. This helps preserve the delicate texture of the basil and prevents it from bruising or darkening.
Step 3 – Add the Dressing: Right before serving, drizzle the dressing over the salad. Gently toss with a large spoon (or two spoons, for an even gentler touch), taking care not to mash/bruise the watermelon cubes.
Step 4 – Finish with Feta: Top the salad with crumbled feta cheese just before serving. If you’d like, finish with a pinch of flaky sea salt to bring out the natural sweetness of the watermelon.
Watermelon Cucumber Salad Variations & Easy Add-Ins
Looking to truly make this watermelon cucumber mint salad recipe your own? Below are a few easy ways to switch things up using ingredients you may already have at home. These are optional, but they’re great if you want to build on the base recipe.
Change up the dressing: When I want a different twist, I swap the honey-lime dressing with my Lemon Balsamic Dressing. Watermelon cucumber salad with balsamic vinaigrette is just as bright and tangy. You can also finish the salad with a drizzle of balsamic reduction right before serving for a deeper, more concentrated flavor.
Make it heartier: If you’re making this watermelon feta salad as part of your meal prep, stir in a cup (or two) of cooked quinoa, bulgur, or wild rice to make it more filling. For a more traditional green salad base, add a handful of salad greens or baby spinach.
Add Summer tomatoes: Juicy sliced summer tomatoes (I like heirlooms for salads like these) add another layer of flavor and make the salad even more seasonal and vibrant.
Add Onion: A little onion can bring a nice savory bite. You can use thinly sliced red onions, Pickled Red Onions, or Roasted Red Onions. For a milder option, chopped scallions work well too.
Make it vegan: To make this a vegan-friendly salad, simply omit the cheese or use a store-bought or homemade vegan feta. And don’t forget to swap the honey in the dressing for maple syrup or agave.
Foolproof Tips for the Best Watermelon Cucumber Salad
Making this watermelon feta cucumber salad is simple, but here are a few tips to help you get the best results on your first try:
Be gentle when mixing: Use a light hand when tossing the salad to keep the delicate ingredients from breaking apart. A large spoon or your hands work best for gently combining everything.
Choose a good watermelon: Look for a ripe watermelon that feels heavy for its size and has a large yellow field spot. That spot means it had time to ripen on the vine, which usually means better taste and juiciness.
Cut your watermelon and cucumber evenly. Dice the watermelon into bite-sized pieces, or use a melon baller for a more decorative look. For the cucumber, peeling is optional, but I recommend slicing it thinly or cutting it into evenly sized cubes so you get both watermelon and cucumber in every bite.
Do not skip the salt: It may sound unusual, but adding a bit of salt to sweet watermelon makes a big difference. It brings out the natural sweetness and enhances the flavors of both the watermelon and cucumber.
Serve it chilled: This watermelon salad tastes best when it is nice and cold. I like to refrigerate the watermelon, cucumber, and feta before prepping so that everything is cool and refreshing when it is time to serve.
Assemble at the last minute: For the best texture, combine the watermelon, cucumber, herbs, and dressing just before serving. This keeps the watermelon and cucumber from getting soggy.
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: To save valuable time when you’re ready to serve, you can prep the components ahead: Cut the watermelon, slice the cucumbers, crumble the feta, and make the dressing. Store each component in a separate container with a tight-fitting lid. Assemble your feta watermelon cucumber salad right before serving to ensure the best texture and prevent sogginess.
Storage: Leftover 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 Cucumber 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: This salad is always a hit at summer BBQs, picnics, and potlucks. Pair it with other crowd-pleasers like my No Mayo Coleslaw or Greek Yogurt Coleslaw, or Caper Potato Salad.
Quick Answers to Common Questions (FAQs)
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.
Look for one with a creamy yellow field spot, a dull rind (not shiny), and that feels heavy for its size. When you give it a gentle tap, it should sound deep and hollow.
Fresh mint adds a lot to this recipe, but if you do not have any on hand, you can simply leave it out. The salad will still be delicious, just a little less aromatic.
Other Savory Fruit Salads You Might Also Like:
If you love sweet and savory salads, you are in the right place. Here are a few other fruit-forward recipes you might want to try:
- If you are a fan of watermelon salads, my Watermelon and Avocado Salad might be another great recipe to try.
- When blueberries are in season, I make my Spinach Blueberry Salad topped with crunchy pecans and drizzled with a quick lemon vinaigrette for a filling lunch.
- Most apple salads are loaded with mayo, but my Apple Salad is lightened up with a simple yogurt-based dressing.
- As soon as spring strawberries are available, I start making this Strawberry Salad with my lightened-up poppy seed dressing. It is one of my favorite ways to enjoy the season.
- And if you are like me and love adding avocados to everything, do not miss my Mango and Avocado Salad or Peach and Avocado Salad for a refreshing summer twist.
Watermelon Cucumber Salad Recipe
Ingredients
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 , ~ 5 to 6 lbs – cut into 1-inch cubes (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 feta cheese, crumbled (or goat cheese)
- Pinch sea salt, optional
Instructions
- 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. Alternatively, you can sprinkle it with a pinch of sea salt. Serve cold.
Notes
- Yields: This recipe yields about 8 cups of cucumber watermelon salad ideal for serving 4 adults. The nutritional information below is per serving.
- 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: Leftover 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. Drain, sprinkle salad with fresh herbs, and toss with a touch more of the honey lime dressing to bring it back to life before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unusual combination of flavors but it looks beautiful and very healthly.
Thank you Pogoda.
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