Every summer growing up, my grandmother would slice open the juiciest watermelons from her backyard garden. She believed in keeping dishes simple but bursting with flavor, especially when the heat called for light, refreshing meals. This Watermelon Salad with Cucumber and Feta is a tribute to those sun-soaked afternoons—an easy yet elegant combination of sweet, salty, and crisp.
Whether you’re hosting a backyard barbecue or need a cooling dish for a hot day, this salad delivers bold flavor and breezy ease. It’s become a staple in American summer cuisine, and I promise, once you try it, it will become a go-to in your kitchen too.
Quick Recipe Overview
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Prep Time: 15 minutes
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Cook Time: 0 minutes
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Total Time: 15 minutes
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Servings: 4
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Cuisine: American
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Course: Salad
Ingredients
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4 cups of seedless watermelon, cubed
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1 large cucumber, peeled and sliced
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1/2 cup crumbled feta cheese
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1/4 cup red onion, thinly sliced
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2 tablespoons fresh mint leaves, chopped
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Juice of 1 lime
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1 tablespoon extra virgin olive oil
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Salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the Watermelon
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Start by cutting the watermelon into small, bite-sized cubes. For best texture, use chilled watermelon and drain any excess juice.
Step 2: Slice the Cucumber
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Peel and slice the cucumber into thin half-moons. If you’re using an English cucumber, peeling is optional.
Step 3: Combine the Fresh Ingredients
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In a large salad bowl, mix together the watermelon cubes, sliced cucumber, and thinly sliced red onion.
Step 4: Add Mint and Feta
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Sprinkle the chopped mint over the mixture. Gently fold in the crumbled feta to avoid breaking it up too much.
Step 5: Dress the Salad
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Drizzle the salad with lime juice and olive oil. Add salt and pepper to taste. Mix gently to combine.
Step 6: Serve Chilled
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For the best experience, refrigerate the salad for 10–15 minutes before serving. This helps the flavors meld beautifully.
Why This Salad Works So Well
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Sweet Meets SaltyAt the heart of this dish is the irresistible flavor contrast—juicy, sweet watermelon paired with the briny tang of feta cheese. It’s this dynamic that makes your taste buds dance and keeps you going back for more.
Cooling and Crisp TextureCucumber brings a crunchy, cooling component to the mix, making every bite hydrating and satisfying. It complements the watermelon without overpowering it.
Creamy Feta, The Flavor AnchorFeta adds not only a salty bite but also a creamy richness that balances the lightness of the other ingredients. The umami depth of this cheese elevates the salad from simple to gourmet.
Fresh Herbs for Aromatic BalanceFresh mint adds a subtle herbal brightness that cuts through the sweetness and saltiness, tying everything together with a clean, refreshing finish.
A Zesty, Light DressingLime juice and a hint of olive oil provide acidity and richness, brightening the entire dish without weighing it down. It’s a no-fuss dressing that lets the ingredients shine.
Colorful & Crowd-PleasingThe vibrant reds, greens, and whites make this salad not only taste amazing but also look stunning on the table. It’s as much a feast for the eyes as it is for the palate—perfect for summer gatherings and potlucks.
Quick and Easy to PrepareIn just 15 minutes, with zero cooking required, you have a dish that’s sophisticated enough for entertaining yet simple enough for a weekday lunch. That’s the magic of a no-cook summer recipe done right.
Serving Suggestions
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Serve with grilled chicken or shrimp for a light dinner.
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Use it as a side for your next summer BBQ.
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Pair it with a chilled white wine like Sauvignon Blanc.
Variations to Try
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Add Avocado: For creaminess and healthy fats.
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Toss in Arugula or Spinach: To make it a fuller salad.
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Drizzle with Balsamic Glaze: For an extra tangy finish.
Tips for Best Results
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1. Chill Everything First-
Cold watermelon and cucumber make this salad extra refreshing.
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Pop your ingredients in the fridge for at least an hour before prepping.
2. Uniform Cutting Matters-
Cut the watermelon and cucumber into similar bite-sized pieces.
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This ensures each forkful offers a balanced taste of sweet, salty, and crisp.
3. Don’t Over-Salt-
Feta is naturally salty, so start with a pinch of salt and taste before adding more.
4. Lime Juice Over Lemon-
Lime juice enhances the fruity notes of watermelon better than lemon.
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Freshly squeezed juice makes a noticeable difference—skip the bottled stuff!
5. Use Fresh Mint, Not Dried-
Dried mint lacks the vibrant, cooling aroma needed for this salad.
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For best results, chiffonade the mint just before serving to prevent browning.
6. Dress Lightly-
A light drizzle of olive oil and lime is all you need. Too much dressing will water down the flavors and textures.
7. Serve Immediately After Mixing-
This salad is at its best within the first hour of preparation.
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If preparing for a gathering, keep components separate and combine right before serving.
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Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 18 g |
| Protein | 5 g |
| Fat | 9 g |
| Fiber | 1.5 g |
| Sugar | 12 g |
External Links (for additional reference)
Storage Tips
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This salad is best enjoyed fresh, but if you have leftovers:
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Use an airtight container: This helps preserve the crispness of the cucumber and the juiciness of the watermelon.
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Refrigerate immediately: Store the salad in the refrigerator and consume within 24 hours for the best texture and flavor.
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Keep mint and feta separate: If you plan to store the salad, reserve the mint and feta and mix them in just before serving to avoid sogginess and preserve their brightness.
Avoid Freezing-
Freezing is not recommended: Watermelon becomes mushy and grainy once thawed, which compromises the texture and overall appeal of the salad.
Make-Ahead Tip-
You can prep the watermelon, cucumber, and red onion a few hours in advance and store them separately. Combine and dress the salad right before serving for ultimate freshness.
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Frequently Asked Questions
Can I make this salad in advance?
Yes, but add the mint and feta just before serving for best freshness.
What type of cucumber works best?
English cucumbers are ideal as they’re less watery and don’t need peeling.
Can I use another cheese?
Yes—crumbled goat cheese or ricotta salata are good alternatives.
Share Your Twist!
Have you tried this recipe? Maybe added your own secret ingredient? I’d love to hear your version! Comment below or tag me on Instagram with #SarahsWatermelonSalad.
Print
Watermelon Salad with Cucumber and Feta
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A bright and refreshing summer salad blending juicy watermelon, crisp cucumber, briny feta, and fresh mint, perfect for hot days and backyard gatherings.
Ingredients
- 4 cups of seedless watermelon, cubed
- 1 large cucumber, peeled and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh mint leaves, chopped
- Juice of 1 lime
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the watermelon into bite-sized cubes and drain excess juice.
- Peel and slice the cucumber into thin half-moons.
- In a large bowl, mix watermelon, cucumber, and red onion.
- Add chopped mint and gently fold in the crumbled feta.
- Drizzle with lime juice and olive oil, season with salt and pepper, and mix gently.
- Chill in the refrigerator for 10–15 minutes before serving.
Notes
Use cold ingredients and avoid overdressing to maintain crispness. Best enjoyed fresh on the day of preparation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 15mg
Keywords: watermelon, salad, summer, cucumber, feta, mint