Watermelon Cucumber Feta Salad

Name: Watermelon Cucumber Feta Salad
Prep time: 12 min
Total time: 12 min
Ingredients: 1/2 watermelon ((peeled, cut into cubes)); 1 English or hot house cucumber ((cubed)); 15 fresh basil leaves ((chopped)); 15 fresh mint leaves ((chopped)); 1/2 cup crumbled feta cheese; 2 tablespoons lime juice; 2 tablespoons honey; 1 to 2 tablespoons extra virgin olive oil; pinch of kosher salt

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Nothing says summer like a bowl of watermelon, cucumber feta salad. Each bite is fresh, sweet, crunchy, and salty all at once.

You can put it together fast. This salad is perfect for hot days when you want to eat something light but full of flavor.

Sharing it with your family or friends just makes those sunny moments even better.

With every forkful, you get juicy watermelon, crisp cucumber, and yummy feta cheese.

A little fresh mint and basil go a long way. Drizzle everything with honey-lime dressing, and it bursts with bright taste!

Why You’ll Love This Salad?

Makes sunny days feel even cooler and brighter.
Sweet, salty, and fresh flavors in every cool bite.
Easy to make for parties, picnics, or fast dinners.
Uses fresh, healthy, and colorful summer ingredients.
Fun to toss together, and kids often like to help.

Ingredients You’ll Need

For the Salad

Watermelon: Sweet and juicy fruit, brings a cool and hydrating texture. I love a ripe melon for the best taste every time, just like at the market!
English cucumber: Crunchy, mild, and never bitter. Adds a refreshing snap. Leave the skin for extra color and fiber, unless you prefer peeling.
Fresh mint leaves: Cool and vibrant, mint brings a special scent and taste to every bite. Tear gently for a burst of green flavor.
Fresh basil leaves: Basil lifts the taste to a totally new level. Chop or tear to keep the flavor fresh and fragrant.
Feta cheese: Creamy, salty, and crumbly. Choose feta packed in brine for milder, creamier pieces that melt in your mouth.

For the Dressing

Honey: Sweet and sticky, honey balances out the salty feta and cool fruit. Use your favorite honey for the best flavor kick.
Lime juice: Tangy and bright, lime juice wakes up every part of the salad. Lemon juice can work if that’s what you have on hand.
Extra virgin olive oil: Brings all the flavors together. Good olive oil makes the salad taste rich without weighing it down, and adds a lovely shine.
Kosher salt: A little pinch is all you need! Salt helps bring out even more juice and flavor from your melon and cucumber.

Equipment You’ll Need

Cutting board: Sturdy, roomy cutting board keeps your fruit and veggies safe while you chop and dice everything into perfect bites.
Chef’s knife: A sharp, comfy knife slices melon and cucumbers easily. A steady hand makes chopping safe, fun, and easy.
Mixing bowl: Use a big bowl for tossing the salad together. It’s simple to mix everything and nothing spills out.
Small bowl: Great for mixing your honey-lime dressing. You want to whisk without making a mess on the counter.
Whisk or fork: Helps blend the dressing smoothly, so honey, lime, and oil work together. Easy to find in any kitchen, and cleans up fast.
Salad spoon or tongs: Gentle tossing keeps your melon and cucumber cubes whole. It’s helpful for serving, too.

How to Make Watermelon Cucumber Feta Salad?

This easy summer salad comes together in under 12 minutes. Chop, mix, toss, and enjoy the cool, crisp dish!

Step 1: Prep the Produce

Cut watermelon into cubes, slice cucumber with skin on, and tear mint and basil leaves. Use a cold melon for best results and chill.

Step 2: Make the Dressing

Whisk honey, lime juice, olive oil, and salt in a small bowl. Whisk until totally smooth and shiny, ready for pouring over salad.

Step 3: Toss It Together

In a big bowl, mix watermelon cubes, cucumber pieces, mint, and basil. Gently pour dressing on top, tossing carefully to coat all pieces well.

Step 4: Add the Feta

Crumble feta cheese over the salad. Try not to stir too much after adding feta so the pieces stay nice and chunky for every bite.

Step 5: Serve and Enjoy

Serve salad cold. You can garnish with extra mint or basil for a burst of color and make your plate look even prettier for guests.

Tips for the Best Salad

Use very cold watermelon to keep the salad crisp and extra refreshing on hot days. It helps the flavors pop and feel cooling.
Don’t overdress the salad because the melon and cucumber leak juice. Too much dressing can make it soggy, so pour enough to coat lightly.
Toss salad gently so the watermelon chunks don’t squish or break apart. Using your hands works well when you need a gentle touch.
Add the cheese last to avoid mashed pieces. Sprinkle feta as a final step before serving for creamy texture and neatness.
Eat it fresh for the best taste and crunch. Watermelon salad tastes best right after assembling, and leftovers get watery.

Variations and Substitutions

Add sliced red onions or shallots for a sharp, zesty kick. They add color and bring another savory pop to the sweet salad mix.
Switch herbs if needed; parsley or tarragon give new flavors. If you’re out of mint, use extra basil for tasty freshness.
Spice it up with jalapeño or hot pepper flakes. A few thin jalapeño slices offer crunch and heat for those who like spicy food.
Include creamy avocado cubes for added smoothness. Avocado makes the dish richer while still keeping the salad cool and light.
Try lemon juice instead of lime for dressing. Lemon creates a different tangy flavor, and both citrus fruits help keep the salad bright.

Make-Ahead and Storage Tips

Make the dressing ahead and keep it cold in a jar in the fridge for up to three days. Shake well before using each time for the best blend.
Don’t mix until ready to eat, as the watermelon and cucumber can release water and get soggy. Prepare vegetables and cheese, then assemble fresh.
Store leftovers tightly in a closed container for one night. Drain any extra juice before eating again; taste may be milder after storing.
If you must save salad, keep the dressing and cheese separate for best texture. Add them right before serving for crispness and creamy flavor.
Avoid freezing the salad since the texture and flavor of watermelon and cucumber won’t recover well after thawing.

Serving Ideas

Picnic treat: Pack the salad in a cold container for outdoor meals. It’s easy to carry, and everyone will enjoy a sweet, salty snack.
Pair with grilled dishes: Serve beside grilled fish, pork, chicken, or burgers. The cold salad balances spicy or smoky grilled food on a hot day.
Add to summer parties: Place in the center of your table with lemonade or sangria pitchers. Bright colors make every meal festive and welcoming.
Serve as a starter: Dish up small bowls of salad before a main meal. It opens the palate and gets everyone ready for more delicious bites.
Mix into mezze platters: Enjoy with Mediterranean dips, bread, and olives. The combination of flavors brings the best of summer celebrations.

Frequently Asked Questions (FAQs)

Yes, you can mix cucumber and watermelon! Both are cool, crisp, and juicy. Together they make a refreshing and tasty combination, especially in summer salads like this one.

Choose a melon with a creamy yellow spot and a hollow sound. The sweetness is higher. Heavy and firm melons have more juice and sweetness.

Yes, skip the olive oil if you like. The salad still tastes sweet, juicy, and cool, thanks to the melon, lime juice, and cucumber.

Accodings to WebMD, feta cheese is lower in calories than many cheeses and provides calcium and protein. It’s a good choice in moderation, but it does contain some sodium.

Watermelon Cucumber Feta Salad

Sweet watermelon, crisp cucumber, and salty feta are tossed with fresh herbs and a honey-lime dressing. It’s the perfect quick salad for summer.

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Prep Time 12

Total Time 12

Course Salad

Servings 8

Calories 145 kcal