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