Watermelon Cucumber Salad with Feta and Mint
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Throw together this easy watermelon cucumber salad with feta and mint for a refreshing medley that’s sweet, salty, creamy, and crunchy all at once. It’s a dream summer side that perfectly complements any grilled protein, is perfectly dressed with just a spritz of lime, and is extra delicious with garden veggies or herbs.
For my kids, summer ideally means all the watermelon, all the time. It’s the rare item that I completely refuse to buy out of season, just because nothing compares to the sweet, refreshing, juicy melon at the peak of summer.
While it’s perfectly acceptable—desirable!—to gobble up all the watermelon in plain generous slices, juice dripping haphazardly down chins and arms, it’s also lovely incorporated into a fancy salad, side dish, or appetizer for more elegant summer meals.
Why You’ll Love This Watermelon Cucumber Salad
- Feels a little fancy but is seriously breezy to assemble
- The mix of flavors and textures packed into every bite
- Wonderful and creative way to use garden or farmers market produce
- Easy to deconstruct—choosy kids can probably enjoy at least one component
What Others Say:
“This is exactly the recipe I needed this week for all the watermelon and cucumber we are getting from our CSA. A surprisingly delicious combination, especially with the fresh mint and basil from the garden.” -Carrie
Ingredient Notes
How To Choose a Great Watermelon
It can be so disappointing to bring home a watermelon and find it underripe or lacking flavor. Stave off that sadness and choose a great watermelon every time. It should have a strong stripe pattern, alternating dark greens and creamy yellows. A matte finish on the skin is ideal—sheen can be a tell-tale sign that it’s not quite ripe. Other good signs are dry spots and web-like veins on the skin, a yellow-orange field spot, rather than white, and heft. A watermelon that is relatively heavy for its size likely has a higher water content and will taste extra-sweet.
How To Make a Watermelon Cucumber Salad
When I say this salad takes mere minutes to throw together, it’s no exaggeration.
The most time-consuming step is cutting the watermelon, which admittedly can be intimidating at first. I found this visual guide helpful when I first got in the habit of cutting my own.
Chop the cucumber, as well, and prepare the feta as you like—cubed, crumbled, etc. Wash the mint and basil, then tear or chop into small slivers.
Toss everything together and top with sprinkles of lime juice, kosher or flaked sea salt, and black pepper. If you would like more of a dressing, a drizzle of olive oil and balsamic vinegar will do the trick without fuss.
Tips on Storage and Working Ahead
This salad, easy and delicious as it is, is not a great option for making ahead of time. It can keep for 2-3 hours in the fridge if needed, but the more time that goes by, the more watery it will get, and you’ll lose the contrast of textures that is so essential to its appeal.
If you’re committed to making it and need to work ahead even a touch, I recommend that you cut the watermelon, cucumbers, and feta, and store each of these separately in the fridge. This method works pretty well up to a day in advance of showtime. Combine and add herbs, salt, pepper, and lime just prior to serving.
Variations and Pairings
To put your own spin on this watermelon salad, toss in another seasonal fruit such pitted cherries, sliced peaches, nectarines, or blackberries. Swap the feta for Cotija to give it a modest Mexican edge, or add diced red onion or jalapeño for an unexpected kick. If you’d rather go the other direction and make it more sweet, drizzle in honey or agave nectar along with olive oil as your finishing touch.
To make this salad part of a true summer feast, pair with steak kabobs, grilled lemon pepper chicken, or burgers on the best homemade buns. Opt for a simple roasted corn salad or tortellini pasta combo for a complementary second side dish.
More Fresh Summer Salads
- Peach Arugula Salad with Prosciutto and Blueberries
- White Bean Tomato Cucumber Salad
- Marinated Mozzarella with Tomato and Avocado
- Watermelon Tomatillo Salad
- Watermelon Raspberry Mint Wedges
Watermelon Cucumber Salad with Feta and Mint
Ingredients
- 1 mini or 1/2 large watermelon about 4 cups
- 2 baby or Persian cucumbers sliced, see note
- 3-4 ounces feta cheese
- 1-2 Tablespoons each fresh mint and fresh basil
- 1 lime
- kosher or flaked sea salt and black pepper
- olive oil and balsamic vinegar optional
Instructions
- Cut the rind off of the watermelon, slice, and cut into cubes about 1” square. Slice the cucumbers, and cube or crumble the feta.1 mini or 1/2 large watermelon, 2 baby or Persian cucumbers, 3-4 ounces feta cheese
- Cut the basil and mint into small slivers.1-2 Tablespoons each fresh mint and fresh basil
- Combine everything in a large bowl, then spritz with lime juice and sprinkle with salt and pepper. Add olive oil and balsamic vinegar, if desired. Stir very gently to combine. Add more lime, salt, and/or pepper to taste.1 lime, kosher or flaked sea salt and black pepper, olive oil and balsamic vinegar
- Garnish with a few extra sprigs of herbs and lime wedges, if desired. Serve and enjoy!
Notes
- Cucumber: I prefer English or Persian cucumbers, which have a thin skin and tiny, innocuous seeds. With other varieties you may want to peel all or part of the skin and/or scoop out some of seeds.
- Lime juice: Substitute lemon juice or white wine or champagne vinegar if needed.
- Caution for Making Ahead: This salad can keep 2-3 hours in the fridge if needed, but the more time that goes by, the more watery it will get, and you’ll lose the contrast of textures that is so essential to its appeal.
- If You’re Determined: If you’re committed to making it and need to work ahead even a touch, cut the watermelon, cucumbers, and feta, and store each of these separately in the fridge. This method works pretty well up to a day in advance of showtime. Combine and add herbs, salt, pepper, and lime just prior to serving.
- Variations: Add another seasonal fruit such pitted cherries, sliced peaches, nectarines, or blackberries. Swap the feta for Cotija to give it a modest Mexican edge, or add diced red onion or jalapeño for an unexpected kick. To make it more sweet, drizzle in honey or agave nectar along with olive oil as your finishing touch.
Nutrition Estimate
This post was originally published on July 3, 2022 and has been updated with more streamlined post text, serving suggestions, and to feature a reader review. The recipe is unchanged.
This is exactly the recipe I needed this week for all the watermelon and cucumber we are getting from our CSA.
A surprisingly delicious combination, especially with the fresh mint and basil from the garden
Woohoo, I’m so, so happy to hear that, Carrie! Make me smile to imagine all that CSA produce going to the most excellent use.