I’ll never forget the first time I whipped up a **Watermelon Salad with CucumberAssignment: I’d love to see the Watermelon Salad with Cucumber and Feta for a summer barbecue. It was one of those scorching days when nobody wanted heavy food, and I was desperate to impress my in-laws (talk about pressure!). I tossed together juicy watermelon, crisp cucumber, and tangy feta, and it was like a flavor explosion—sweet, refreshing, and just a little salty. My family couldn’t stop raving about it, and now it’s my go-to dish for every warm-weather gathering.
This Watermelon Salad with Cucumber and Feta is so easy to make, you’ll wonder why you haven’t been doing it forever. It’s light, it’s vibrant, and it screams summer. Plus, it’s versatile enough to tweak for picky eaters or fancy dinner parties.
But here’s the thing: you’ve gotta get the balance right. Too much feta, and it’s a salt bomb; too little, and it’s just fruit salad. I’ve learned that the hard way over a few tries (and one very salty batch my kids still tease me about).
Why You’ll Love This Recipe
I’ve found that Watermelon Salad with Cucumber and Feta is a crowd-pleaser every single time. It’s got this perfect mix of sweet watermelon, cool cucumber, and creamy feta that just works—whether you’re serving it at a picnic or a fancy brunch.
And let’s be real: it’s so quick to throw together, you’ll feel like a kitchen rockstar without breaking a sweat. In my kitchen, this salad’s a lifesaver when I need something fresh but don’t have hours to fuss.
Ingredients List
I’m all about keeping things simple, so here’s what you need for Watermelon Salad with Cucumber and Feta. I usually grab the freshest produce I can find—it makes a huge difference. Pro tip: seedless watermelon saves you a ton of hassle.
- Watermelon: 4 cups (600g), seedless, cut into 1-inch cubes for easy bites
- Cucumber: 2 cups (300g), English cucumber, peeled and sliced into half-moons for crunch
- Feta Cheese: 3/4 cup (100g), crumbled, preferably sheep’s milk for that tangy kick
- Fresh Mint: 1/4 cup (10g), chopped finely to add a refreshing zing
- Red Onion: 1/4 cup (40g), thinly sliced for a subtle bite (I soak mine in water first to mellow it out)
- Lime Juice: 3 tablespoons (45ml), freshly squeezed for brightness
- Olive Oil: 2 tablespoons (30ml), extra-virgin for a smooth finish
- Honey: 1 teaspoon (5ml), to balance the acidity (optional, but I love it)
- Salt: 1/4 teaspoon, to enhance all the flavors
- Black Pepper: 1/8 teaspoon, freshly ground for a hint of spice
Variations
I’ve played around with Watermelon Salad with Cucumber and Feta a bunch, and there’s no wrong way to make it your own. Here are some tweaks I’ve tried (and loved) over the years.
- Spicy Kick: Toss in 1/4 teaspoon chili flakes or a few thin slices of jalapeño for a fiery twist. My husband went nuts for this one!
- Herb Swap: Use basil instead of mint for a slightly sweeter, more aromatic vibe. I tried this at a friend’s potluck, and it was a hit.
- Cheese Switch: Swap feta for crumbled goat cheese if you want something creamier. It’s a bit milder, which my kids prefer.
- Fruity Add-In: Add 1 cup diced mango or strawberries for extra sweetness. I did this for a kids’ party, and they devoured it.
- Nutty Crunch: Sprinkle 2 tablespoons toasted pine nuts or slivered almonds on top. It adds such a nice texture.
- Grilled Version: Grill the watermelon cubes for 1 minute per side before cubing. I tried this once, and it was smoky and amazing.
- Protein Boost: Toss in 1 cup chickpeas or grilled shrimp for a heartier salad. Perfect for when I’m feeding a bigger crowd.
Servings and Timing
In my experience, this Watermelon Salad with Cucumber and Feta serves about 4-6 people as a side dish. It’s perfect for a small gathering or a family dinner.
- Prep Time: 15 minutes
- Total Time: 15 minutes (no cooking required!)
- Servings: 4-6
Step-by-Step Instructions
Making Watermelon Salad with Cucumber and Feta is a breeze, but I’ve got a few tricks to make it shine. Here’s how I do it, step by step.
Prep the Ingredients
Start by cubing the watermelon into bite-sized pieces. I like to keep them about an inch big so they’re easy to eat. Slice the cucumber into half-moons (peel it first for a smoother texture), and thinly slice the red onion. Soak the onion in cold water for 5 minutes if you want it less sharp—trust me, it’s a game-changer.
Make the Dressing
Whisk together the lime juice, olive oil, honey, salt, and pepper in a small bowl. I always taste it to adjust the honey—sometimes I add a smidge more if the limes are super tart. This dressing is what pulls Watermelon Salad with Cucumber and Feta together.
Assemble the Salad
In a large bowl, toss the watermelon, cucumber, red onion, and mint. Pour the dressing over and gently mix—don’t overdo it, or the watermelon gets mushy. I learned that one the hard way after a too-enthusiastic stir!
Add the Feta
Sprinkle the crumbled feta on top right before serving. I don’t mix it in too much because I love those big, tangy bites of cheese. Serve your Watermelon Salad with Cucumber and Feta immediately for the freshest flavor.
Nutritional Information
I’m no dietitian, but I’ve looked into the numbers for Watermelon Salad with Cucumber and Feta because I’m curious (and sometimes watching my calories). Here’s the breakdown per serving, based on 6 servings.
- Calories: 150
- Fat: 8g
- Protein: 3g
- Carbohydrates: 17g
- Sodium: 220mg
Healthier Alternatives
When I’m trying to lighten up Watermelon Salad with Cucumber and Feta, I’ve swapped a few things with great results. Here are my go-to tweaks.
- Lower Fat: Use half the olive oil and skip the honey. It’s still tasty, just a bit tangier.
- Cheese Swap: Go for reduced-fat feta or cut the amount to 1/2 cup. I do this when I’m feeling virtuous.
- Salt Reduction: Skip the added salt and rely on the feta’s natural saltiness. Works like a charm.
Serving Suggestions
I love serving Watermelon Salad with Cucumber and Feta in all sorts of ways—it’s so versatile! Here are my favorite pairings.
- Summer BBQ: Pair it with grilled chicken or burgers for a refreshing side. It’s a hit at every cookout.
- Brunch Spread: Serve with quiche or bagels for a light, colorful addition. My friends always ask for it.
- Dinner Party: Present it in a chilled glass bowl for a fancy touch. Looks as good as it tastes!
Common Mistakes to Avoid
I’ve made my fair share of goofs with Watermelon Salad with Cucumber and Feta, so let me save you some trouble. Here’s what to watch out for.
- Overdressing: Too much dressing makes the salad soggy. I drowned it once, and it was like soup—yuck!
- Adding Feta Too Early: Mix in the feta at the last second, or it gets mushy. Learned that the hard way at a picnic.
- Using Warm Ingredients: Chill the watermelon and cucumber first. Warm salad just isn’t as refreshing.
Storing Tips
Watermelon Salad with Cucumber and Feta is best fresh, but you can store leftovers if you’re careful. Keep it in an airtight container in the fridge for up to 24 hours. Don’t add the feta until you’re ready to serve again—it gets slimy otherwise. I usually drain any extra liquid before serving leftovers.
FAQs
Can I make Watermelon Salad with Cucumber and Feta ahead of time?
You can prep the watermelon, cucumber, and onion a few hours ahead and store them separately in the fridge. I’d wait to add the dressing and feta until just before serving to keep it crisp.
What’s a good substitute for feta in Watermelon Salad with Cucumber and Feta?
Goat cheese is my favorite swap—it’s creamy and a bit milder. I’ve also tried queso fresco for a less tangy option.
Can I freeze Watermelon Salad with Cucumber and Feta?
I wouldn’t recommend it. The watermelon gets mushy when thawed, and the texture just isn’t the same. Stick to fresh!
How do I pick a good watermelon for this salad?
Look for one that’s heavy for its size with a creamy yellow spot where it sat on the ground. I always give it a tap—if it sounds hollow, it’s probably a winner.
More Relevant Recipes
If you loved this Watermelon Salad with Cucumber and Feta, check out these other fresh and flavorful recipes from Recipes by Sylvia on Pinterest:
- Peach Feta Salad: A sweet and savory combo with juicy peaches and creamy feta, perfect for summer.
- Mediterranean Pasta Salad: Packed with olives, tomatoes, and feta for a hearty, crowd-pleasing dish.
- Homemade Caesar Salad Dressing: A creamy, tangy dressing that elevates any salad to gourmet status.
Conclusion
I keep coming back to Watermelon Salad with Cucumber and Feta because it’s just so darn refreshing and easy. Whether it’s a quick weeknight side or the star of a summer party, it never fails to impress (and make me look like I’ve got my act together!). Give it a try—you’ll be hooked, I promise. And don’t forget to follow Recipes by Sylvia on Pinterest for more delicious ideas!
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5-Minute Watermelon Salad with Cucumber and Feta – Crisp, Cool & Refreshing!
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
I can’t get enough of this Watermelon Salad with Cucumber and Feta—it’s like summer in a bowl! The sweet, juicy watermelon pairs perfectly with crisp cucumber and tangy feta, all tied together with a zesty lime dressing. I first made this for a backyard barbecue (trying to impress my in-laws, no less!), and it was such a hit that it’s now my go-to for potlucks, picnics, or just a quick side dish. It’s refreshing, super easy to whip up, and looks as good as it tastes. Trust me, you’ll be making this all season long!
Ingredients
Here’s what I grab for my Watermelon Salad with Cucumber and Feta. I always go for the freshest stuff I can find—it really makes the flavors pop. (Pro tip: seedless watermelon is a lifesaver!)
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4 cups (600g) seedless watermelon, cut into 1-inch cubes
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2 cups (300g) English cucumber, peeled and sliced into half-moons
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3/4 cup (100g) crumbled feta cheese, preferably sheep’s milk
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1/4 cup (10g) fresh mint, finely chopped
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1/4 cup (40g) red onion, thinly sliced
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3 tablespoons (45ml) fresh lime juice
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2 tablespoons (30ml) extra-virgin olive oil
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1 teaspoon (5ml) honey (optional, but I love the balance)
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
Instructions
Making this Watermelon Salad with Cucumber and Feta is a total breeze, but I’ve got a few tricks to make it extra special. Here’s how I do it, like I’m chatting with a friend in my kitchen.
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Prep the Ingredients: Cube the watermelon into 1-inch pieces—big enough to bite but not too chunky. Slice the cucumber into half-moons (peel it first for that smooth vibe). Thinly slice the red onion and soak it in cold water for 5 minutes to tame the bite. Chop the mint finely.
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Make the Dressing: In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. I always give it a taste—sometimes I add a smidge more honey if the limes are super tart. This dressing is what makes the Watermelon Salad with Cucumber and Feta sing!
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Assemble the Salad: Toss the watermelon, cucumber, red onion, and mint in a large bowl. Drizzle the dressing over and gently mix. (Don’t go too wild, or the watermelon turns to mush—I’ve been there!)
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Add the Feta: Sprinkle the feta on top just before serving. I like to keep it on top for those big, tangy bites rather than mixing it in. Serve your Watermelon Salad with Cucumber and Feta right away for maximum freshness.
Notes
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I learned the hard way not to add the feta too early—it gets soggy and loses its charm. Save it for the last minute!
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If you’re prepping ahead, keep the watermelon, cucumber, and onion in separate containers in the fridge. Mix with dressing and feta just before serving.
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Want to make it fancy? Serve in a chilled glass bowl—it’s a total showstopper at dinner parties. (I did this once, and everyone thought I was a pro!)
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Check out more fresh recipes like my Peach Feta Salad or follow me on Pinterest for inspiration!
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Equipment:
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Sharp knife
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Cutting board
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Large mixing bowl
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Small whisk
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Measuring cups and spoons
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- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg