This vibrant Watermelon Salad with Feta and Cucumber is what summer dreams are made of—crisp, juicy watermelon mingling with cool cucumbers, creamy feta, snappy red onions, fragrant mint, and bright lime. It’s the sort of dish that looks gorgeous on the table and feels utterly refreshing in every bite. If you’re searching for that one salad guaranteed to thrill at backyard barbecues, potlucks, or a quiet dinner on the porch, this is it. The sweet and salty combo is truly addictive, and I find myself craving it as soon as the sun comes out!
Ingredients You’ll Need
The beauty of this salad is how it transforms just a handful of simple staples into something extraordinary. Each ingredient brings a little magic—juiciness, crunch, creaminess, or a pop of bright flavor. Gather these up, and you’re just ten minutes away from a bowlful of happiness!
- Seedless Watermelon (4 cups, cubed): Sweet, juicy, and refreshing—this is the heart of the salad. Choose a ripe, seedless melon for the best bite.
- Cucumber (1 cup, sliced and halved): Adds cool crunch and balances the watermelon’s sweetness perfectly.
- Feta Cheese (1/2 cup, crumbled): Creamy, salty, and tangy, feta lifts every mouthful with its bold flavor.
- Red Onion (1/4 cup, thinly sliced): For a subtle, savory zing—soaking slices briefly in cold water tames the sharpness if you prefer.
- Fresh Mint (2 tablespoons, chopped): Invites a burst of garden freshness that makes the salad pop.
- Olive Oil (1 tablespoon): Adds a luscious, silky finish that ties all the flavors together.
- Fresh Lime Juice (1 tablespoon): Bright and tangy, it wakes up the whole salad.
- Salt and Pepper (to taste): Essential seasoning—start with a pinch, then adjust to elevate all the flavors.
How to Make Watermelon Salad with Feta and Cucumber
Step 1: Prep Your Ingredients
Begin by cubing the watermelon into bite-sized pieces, slicing the cucumber and onion, and chopping your mint. Taking a few moments for uniform pieces makes the final salad look and taste that much better. Plus, everything will mingle nicely in the bowl without one flavor dominating the others.
Step 2: Combine in a Large Bowl
Grab your biggest mixing bowl and add the cubed watermelon, sliced cucumber, red onion, and chopped mint. The colors alone are so cheerful, you’ll be tempted to dig in already! Give everything a gentle toss to distribute the mint and onion without bruising the watermelon.
Step 3: Dress and Toss
In a small bowl (or right over the salad), drizzle the olive oil and lime juice evenly. Gently toss everything together—this coating brings a gorgeous gloss to the fresh produce and infuses every bite with citrusy brightness and a whisper of richness from the olive oil.
Step 4: Add Feta and Season
Sprinkle the crumbled feta on top of the salad. Finish with a good pinch of salt and black pepper, tasting as you go. If you like, add a hint more mint for an extra layer of freshness. Be careful not to over-stir after adding the feta, so the luscious crumbles stay intact.
Step 5: Chill or Serve Right Away
You can serve this Watermelon Salad with Feta and Cucumber immediately for a just-tossed, super-juicy bite. Or, for even more developed flavors, cover the bowl and chill in the fridge for 15 to 20 minutes. It’s delicious either way!
How to Serve Watermelon Salad with Feta and Cucumber
Garnishes
I love to finish my Watermelon Salad with Feta and Cucumber with a flourish of extra mint, a sprinkle of flaky sea salt, or even a few curls of lime zest. If you’re a fan of bold flavors, a tiny drizzle of balsamic glaze or a pinch of chili flakes creates a delightful twist. Presentation counts—let those ingredients shine!
Side Dishes
This salad pairs beautifully with all your summer staples: think grilled chicken, shrimp skewers, or juicy burgers. It also holds its own next to Mediterranean favorites like hummus, falafel, or warm pita bread. On a hot day, I sometimes serve it alongside a simple grain dish like couscous or farro for a satisfying, lighter meal.
Creative Ways to Present
For parties, serve Watermelon Salad with Feta and Cucumber in clear cups or mason jars for an instant picnic feel. You can also hollow out a small watermelon half, use it as a serving bowl, and let your guests help themselves. Mini skewers with a cube of each ingredient layered together make for adorable (and mess-free) appetizers!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store them in an airtight container in the fridge for up to one day. After that, the watermelon starts to release more juice and can make the salad a little watery, though it’s still totally safe (and tasty) to eat for up to 48 hours. If the salad has gotten a bit too juicy, simply use a slotted spoon to serve!
Freezing
Unfortunately, Watermelon Salad with Feta and Cucumber doesn’t freeze well—the watermelon becomes mushy when thawed, and the feta’s texture can suffer. This is definitely a dish best enjoyed fresh and in the moment, just as intended.
Reheating
There’s no need (and no benefit) to reheating this salad. Instead, give it a quick toss straight from the fridge, taste for seasoning, and enjoy it chilled or at cool room temperature—the flavors really sparkle when served cold!
FAQs
Can I make Watermelon Salad with Feta and Cucumber in advance?
Yes, you can prepare the components ahead—chop the watermelon, cucumber, and onion, and store them separately. When you’re ready to serve, toss everything together with the mint, dressing, and feta for the freshest presentation and the best texture.
What type Salad
English or Persian cucumbers are my go-to—they’re crisp, nearly seedless, and have thin skins, so no need to peel. If you use regular slicing cucumbers, consider peeling if the skin is thick and scoop out any large seeds for a milder bite.
Do I have to use red onion?
Red onion brings a subtle bite and beautiful color, but you can substitute with shallots for a milder flavor or skip it entirely if you’re not a fan. Pickled red onions are also a fun way to add tanginess without the sharpness.
Is vegan feta a good substitute?
Absolutely! There are some fantastic plant-based feta options available now that bring creamy, tangy flavors. Crumbled cashew cheese or marinated tofu cubes also make delicious dairy-free alternatives in Watermelon Salad with Feta and Cucumber.
How do I choose a ripe watermelon?
Look for a melon with a creamy yellow “field spot” (where it rested on the ground), a deep hollow sound when tapped, and a heavy feel for its size. Seedless varieties make prep a breeze, but any ripe, sweet watermelon will work beautifully.
Final Thoughts
This Watermelon Salad with Feta and Cucumber truly captures the joy of summer in a bowl—every bite is a cheerful, refreshing burst of flavor! Give it a try at your next gathering or weekday meal, and don’t be surprised when it disappears in record time. I hope this becomes one of your go-to favorites, too.
Print
Watermelon Salad with Feta and Cucumber Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A refreshing and light summer salad that combines the sweetness of watermelon with the saltiness of feta cheese and the crunch of cucumbers. This Watermelon Salad with Feta and Cucumber is a perfect side dish for any warm-weather meal.
Ingredients
Watermelon Salad:
- 4 cups seedless watermelon, cubed
- 1 cup cucumber, sliced and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh mint
Dressing:
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the watermelon, cucumber, red onion, and mint. Drizzle with olive oil and lime juice.
- Gently toss to coat all ingredients.
- Sprinkle crumbled feta over the top and season with salt and pepper to taste.
- Serve immediately or chill for 15–20 minutes before serving.
Notes
- For extra flavor, add a drizzle of balsamic glaze or a pinch of chili flakes.
- Best enjoyed the day it’s made for peak freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 8g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
