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Watermelon Salad with Cucumber and Feta

Watermelon Salad with Cucumber and Feta

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Why You’ll Love This Recipe

Watermelon Salad with Cucumber and Feta is a refreshing summer dish that combines the sweet juiciness of watermelon with the crispness of cucumber and the salty tang of feta cheese. Finished with a hint of mint and a light vinaigrette, this salad is perfect for picnics, barbecues, or a light lunch. Its vibrant colors and bold contrast of flavors make it a standout addition to any meal.

ingredients

Watermelon Salad with Cucumber and Feta this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

seedless watermelon
English cucumber
feta cheese
fresh mint leaves
red onion
extra virgin olive oil
lime juice
salt
black pepper

directions

Cut the watermelon into bite-sized cubes and place in a large mixing bowl.

Slice the cucumber into thin half-moons and add to the bowl.

Crumble the feta cheese and sprinkle over the watermelon and cucumber.

Thinly slice the red onion and add to the salad along with chopped fresh mint.

In a small bowl, whisk together olive oil, lime juice, salt, and pepper to create the dressing.

Pour the dressing over the salad and gently toss to combine.

Serve immediately, or chill in the fridge for 10–15 minutes before serving for extra refreshment.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Chilling time (optional): 10–15 minutes
Total time: 15–30 minutes

Variations

Add arugula or baby spinach for a leafy base.

Use balsamic glaze instead of lime juice for a tangy twist.

Include avocado chunks for creaminess.

Substitute goat cheese or ricotta salata for feta.

Top with roasted sunflower seeds or pistachios for added crunch.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Do not freeze, as the texture of watermelon and cucumber will be compromised.
Best enjoyed fresh—re-toss gently before serving if chilled.

Watermelon Salad with Cucumber and Feta

FAQs

Can I make this salad ahead of time?
Yes, but add the dressing and mint just before serving to maintain freshness.

What type of cucumber works best?
English cucumber is ideal due to its thin skin and minimal seeds.

Can I use pre-cut watermelon?
Yes, just ensure it’s fresh and not overly watery.

Is this salad kid-friendly?
Yes, kids often enjoy the sweet and salty combination.

Can I add protein to make it a full meal?
Absolutely—grilled chicken or shrimp pairs well.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free.

Can I skip the onion?
Of course, it’s optional and can be omitted or replaced with shallots.

Does it work as a side or main dish?
Both! It’s perfect as a light main or a vibrant side.

Can I use lemon instead of lime?
Yes, lemon juice provides a similar brightness.

What can I serve this salad with?
Grilled meats, seafood, or a crusty baguette work wonderfully.

Conclusion

Watermelon Salad with Cucumber and Feta is a vibrant, flavorful dish that captures the essence of summer. Its simple ingredients and quick preparation make it a go-to option for any warm-weather gathering or refreshing meal. Once you try it, you’ll see just how well sweet, salty, and tangy flavors can come together in one delicious bowl.

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Watermelon Salad with Cucumber and Feta

Watermelon Salad with Cucumber and Feta

  • Author: Mollyyeh
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 servings
  • Category: Salad
  • Method: No‑cook, Toss
  • Cuisine: Mediterranean, Summer
  • Diet: Vegetarian
Print Recipe

Description

A refreshing summer salad combining juicy watermelon, crisp cucumber, salty feta, and fresh mint, drizzled with a tangy lime‑honey dressing.

Ingredients

  • 4 cups seedless watermelon, cubed
  • 1 large cucumber, thinly sliced or cubed
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh mint leaves, roughly chopped
  • 2 tablespoons extra‑virgin olive oil
  • 1 tablespoon fresh lime juice (about half a lime)
  • 1 teaspoon honey or agave nectar
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 red onion, thinly sliced
  • Optional: 1 tablespoon toasted pine nuts or pepitas for crunch

Instructions

  1. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to create the dressing.
  2. In a large bowl, combine watermelon cubes, cucumber, and red onion (if using).
  3. Pour the dressing over the salad and toss gently to coat all ingredients.
  4. Sprinkle crumbled feta, chopped mint, and toasted pine nuts or pepitas (if using) on top.
  5. Serve immediately for maximum freshness, or chill in the refrigerator for 15–20 minutes to let flavors meld.
  6. Give it a final light toss before serving and adjust seasoning if needed.

Notes

  • Cut watermelon and cucumber into similar‑size pieces for even bites.
  • For extra zing, add a squeeze of fresh lemon juice or a pinch of chili flakes.
  • Can be made 1 hour ahead and refrigerated; add mint and feta just before serving to keep them fresh.
  • To make it vegan, swap feta for vegan cheese or omit it entirely.
  • Tomatoes (e.g., cherry) also work well in this salad.