Crisp Watermelon Cucumber Feta Salad

I grew up thinking fruit salads had to be sweet – you know, the kind with grapes, strawberries, and maybe some canned peaches thrown in. That’s how my mom always made them. When my neighbor first served me a watermelon salad with cucumber and feta, I was skeptical.

Turns out, mixing sweet watermelon with cool cucumber and salty feta creates something totally different from those sugary fruit salads of my childhood. It’s refreshing, light, and has just the right balance of flavors. Plus, it takes less than 10 minutes to throw together, which makes it perfect for those hot summer days when you don’t want to think too hard about what to make.

What Kind of Watermelon Should I Use?

For this refreshing salad, you’ll want to pick a watermelon that’s perfectly ripe and sweet. The best way to tell if a watermelon is ready is to look for one that feels heavy for its size and has a yellow spot where it sat on the ground – this is called the field spot. When you tap the watermelon, it should make a hollow sound, not a dull thud. Personal-sized watermelons work great for this recipe since you won’t end up with too many leftovers, but you can certainly use a regular-sized one too. Just make sure to cut your watermelon into evenly-sized cubes (about 1-inch pieces work well) so each bite has the perfect balance of flavors.

Options for Substitutions

This refreshing salad is pretty flexible and you can try these simple swaps:

• Mint: Fresh basil makes a great alternative to mint, or you could try a mix of both. If you only have dried mint, use about 1 teaspoon instead of 1 tablespoon of fresh.
• Lime juice: Lemon juice works just as well here, or you could use white wine vinegar for a different kind of tang. Use the same amount as you would lime juice.
• Feta cheese: Try crumbled goat cheese or even fresh mozzarella pearls if you’re not a fan of feta. For a dairy-free version, you could skip the cheese or add some diced avocado for creaminess.
• Cucumber: Any type of cucumber works well – English, Persian, or regular garden cucumbers. Just remove the seeds if they’re too large. You could also swap in jicama for a different kind of crunch.
• Olive oil: Light-tasting oils like grapeseed or avocado oil can replace olive oil. Just avoid oils with strong flavors that might overpower the fresh ingredients.

Watch Out for These Mistakes While Making

The biggest challenge when making watermelon cucumber salad is dealing with excess moisture, which can leave you with a watery pool at the bottom of your bowl – combat this by cutting your watermelon and cucumber into larger chunks rather than tiny pieces, and serving the salad immediately after assembly.

Another common mistake is adding the feta too early, causing it to break down and become mushy; instead, toss the watermelon and cucumber with the dressing first, then gently fold in the feta just before serving to maintain its texture and distinct salty punch.

Temperature control is crucial – warm watermelon releases more liquid and can become mushy, so make sure to chill your ingredients well before combining them, and if you’re taking this to a picnic or outdoor gathering, consider keeping it in a cooler until serving time.

For the best flavor balance, taste and adjust the salt carefully since feta cheese already adds considerable saltiness to the dish, and remember that fresh mint leaves can turn dark if chopped too far in advance, so save them for the final touch.

What to Serve With Watermelon Feta Salad?

This refreshing salad pairs perfectly with grilled meats, especially chicken or lamb seasoned with Mediterranean herbs. Since it’s such a light and cool dish, it’s great alongside anything hot off the grill – try it with burgers, kebabs, or even grilled fish. For a complete summer meal, serve it with some warm pita bread and hummus on the side. If you’re hosting a BBQ, this salad fits right in next to classic cookout sides like corn on the cob or grilled vegetables.

Storage Instructions

Keep Fresh: This refreshing salad is best enjoyed right after it’s made, but if you need to store it, keep the ingredients separate. Put the watermelon and cucumber in one container, the feta in another, and the dressing in a small jar. This way, everything stays crisp and fresh in the fridge for up to 2 days.

Prep Ahead: Want to get ahead? You can cube the watermelon and cucumber up to 24 hours in advance. Store them separately in airtight containers in the fridge. Mix up the dressing and keep it in a jar – just give it a good shake before using. When you’re ready to eat, toss everything together and add the feta last.

Serve: For the best taste and texture, let the salad sit at room temperature for about 10 minutes before serving if it’s been in the fridge. This helps the flavors come alive and takes the chill off the watermelon. Just remember, once it’s all mixed together, it’s best to enjoy it within a few hours.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 10-15 g
• Fat: 20-25 g
• Carbohydrates: 30-35 g

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh mint, chopped (more for garnish if desired)
• 1 tbsp fresh lime juice
• 1/4 tsp fine sea salt
• Pinch of black pepper
• 3 cups watermelon, cubed
• 1 cup cucumber, quartered
• 1/3 cup feta cheese, crumbled (additional for garnish optional)

Step 1: Prepare the Dressing

• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh lime juice
• 1/4 tsp fine sea salt
• pinch of black pepper

In a large mixing bowl, whisk together the extra-virgin olive oil, chopped fresh mint, lime juice, fine sea salt, and a pinch of black pepper until the oil and lime juice are fully emulsified.

This creates a vibrant base dressing for the salad.

Step 2: Toss the Salad

• 3 cups watermelon, cubed
• 1 cup cucumber, quartered
• 1/3 cup feta cheese, crumbled

Add the cubed watermelon, quartered cucumber, and crumbled feta cheese to the bowl with the dressing.

Using a spatula or large spoon, gently toss everything together so the fruit and cheese are evenly coated without crushing the watermelon.

I find gentle tossing keeps the fruit intact and the salad looking beautiful.

Step 3: Garnish and Serve

• fresh mint, chopped (for garnish, optional)
• feta cheese, crumbled (for garnish, optional)

Transfer the salad to a serving dish.

Garnish with extra chopped mint and a bit more crumbled feta if desired.

Serve immediately for the freshest flavor.