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This refreshing Watermelon Salad is an easy, 15-minute summer salad made with sweet watermelon, crisp cucumber, and tangy crumbled feta cheese. Finished with fresh mint, basil, and a light honey-lime dressing, it’s bright, flavorful, and perfect for picnics, BBQs, and warm-weather meals.
Watermelon and summer go hand in hand. It’s everything I want when the weather is hot and the days are long. For today’s recipe, I’m sharing my favorite watermelon salad with cucumber, feta, mint, and tangy honey-lime dressing. Light, bright, and colorful, it captures everything I love about summer in every sweet, salty, crunchy bite.
Now, I’d like to quickly note that I did not come up with the idea to combine watermelon with cucumber, feta, and mint. This savory, sweet, and tangy blend of flavors and textures has been around for years. Decades even. That being said, I’ve learned a thing or two about how to make one, and a good one at that!
The key is balance: juicy watermelon, crisp cucumber, salty feta, fresh herbs, and a simple honey-lime dressing that complement each other while still holding their own. The result is a deliciously addictive watermelon cucumber salad that is refreshing, flavorful, and easy enough to make for everything from backyard BBQs to simple weeknight dinners.
Table of Contents
Watermelon Salad Recipe Ingredients
This watermelon cucumber salad is made with a handful of fresh, simple ingredients plus a quick honey-lime dressing. The watermelon is the star of the dish, with the other creamy, crisp, tangy, and herb-filled components playing backup.
- Watermelon: Use ripe, seedless watermelon and cut it into bite-size cubes. Cold watermelon tastes the best and is the most refreshing.
- Cucumber: If possible, make this salad with an English or Persian cucumber, which have fewer seeds and thinner skin that doesn’t require peeling.
- Red onion: Thinly sliced red onion adds just the right amount of sharpness and crunch. For a milder flavor, soak the sliced onion in cold water for 10 minutes, then drain well before adding it to the salad.
- Feta cheese: Salty, creamy feta balances the sweetness of the watermelon. For the best flavor and texture, use a block of feta and crumble it yourself.
- Fresh mint and basil: Mint adds a cooling flavor, while basil adds a slightly sweet, peppery note.
- Simple honey-lime dressing: Made with olive oil, fresh lime juice, honey, salt, and black pepper, this light dressing brings everything together without overpowering the watermelon.
Pro Tip
How to Choose a Flavorful Watermelon
Choosing a good watermelon can feel a little like a guessing game, but there are a few easy clues to look for. Pick one that feels heavy for its size, has a deep, hollow sound when tapped, and has a creamy yellow field spot where it rested on the ground. Skip melons with a white or pale green spot, as this can mean they were picked too early. A good watermelon should also have a dull, not shiny, rind and feel firm all over. When in doubt, go for the heavy one!
How to Make Watermelon Salad
- Cube the watermelon. Remove the rind and cut the watermelon into small, bite-size cubes. Add the watermelon to a large serving bowl.
- Add the cucumber, onion, and herbs. Add the diced cucumber, thinly sliced red onion, chopped mint, and chopped basil to the bowl with the watermelon.
- Make the honey-lime dressing. In a small bowl or jar, whisk together the olive oil, fresh lime juice, honey, salt, and black pepper until smooth and combined.
- Dress the salad. Drizzle the dressing over the watermelon mixture and gently toss until everything is lightly coated.
- Add the feta and serve. Sprinkle the crumbled feta cheese over the top just before serving. Garnish with extra mint or basil, if desired, and serve immediately while cold and fresh.
Pro Tip
Chop and Chill the Watermelon Ahead of Time
For the best watermelon salad, start with cold watermelon. I usually cube mine up to 24 hours in advance and refrigerate it in an airtight container until it is time to assemble the salad. It helps keep the salad crisp, juicy, and especially refreshing on hot days. The honey-lime dressing can also be made up to 3 days in advance and stored in a jar in the refrigerator. Give it a good shake before using, then wait to add the cucumber, herbs, feta, and dressing until just before serving for the best texture.
Easy Ways to Customize This Watermelon Salad Recipe
Simple and flavorful, this watermelon cucumber salad is fantastic as is, but part of the fun is making it your own. Here are some of my favorite ways to change it up:
- Add a little heat: Toss in thinly sliced serrano or jalapeño peppers for a spicy kick.
- Mix in a bit of plant-based protein: Add a can of drained and rinsed chickpeas for extra protein and texture.
- Add creaminess: Gently fold in diced avocado for creaminess and healthy fats.
- Make it sweeter: Add a handful of halved cherry tomatoes or summer strawberries for juicy sweetness and extra color.
- Add greens: Toss in fresh arugula for a mild peppery bite.
What to Serve with Watermelon Salad
This cold watermelon salad is the perfect side dish for summer cookouts, BBQs, picnics, and warm-weather dinners. It pairs especially well with grilled meats, seafood, sandwiches, and other fresh summer sides.
- Grilled meats: Use my Greek chicken marinade or citrus chicken marinade to make flavorful grilled chicken, or serve it with your favorite grilled steak, pork chops, burgers, or BBQ chicken.
- Seafood: It is especially refreshing with grilled shrimp, baked salmon, or fish tacos.
- BBQ favorites: Pair it with slow cooker bbq ribs, pulled pork, hot dogs, or grilled sausages.
- Sandwiches and wraps: Serve it alongside chicken salad sandwiches, turkey wraps, turkey burgers, vegetarian black bean burgers, or veggie sandwiches.
- Summer sides: Round out the meal with pasta salad, creamy potato salad, corn on the cob, smoky-sweet Boston baked beans, fruit salad, or grilled veggie skewers.
Storage and Leftovers
Watermelon cucumber salad is best served fresh, shortly after it is assembled. Once the watermelon, cucumber, feta, herbs, and dressing are mixed together, the salad will start to release liquid as it sits.
- To store: Transfer leftovers to an airtight container and refrigerate for up to 1 day. Give it a gentle toss before serving.
- For best results: Store the chopped watermelon, cucumber, dressing, herbs, and feta separately if you are prepping ahead. Then toss everything together just before serving.
More Summery Salad Recipes
If you try making this watermelon cucumber salad recipe, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Watermelon Salad with Cucumber and Feta
Ingredients
For the Salad
- 6 cups seedless watermelon, cubed and chilled
- 2 cups English cucumber, diced
- ¼ small red onion, thinly sliced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- ¼ cup feta cheese, crumbled
For the Honey-Lime Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper,
Instructions
- Prep the watermelon: Slice away the rind, cut the watermelon into bite-size cubes, and place it in a large serving bowl. For the best flavor, use cold watermelon.
- Add the fresh ingredients: Add the diced cucumber, thinly sliced red onion, chopped basil, and chopped mint to the bowl with the watermelon.
- Mix the dressing: In a small bowl or jar, whisk together the olive oil, fresh lime juice, honey, salt, and black pepper until smooth and combined.
- Toss the salad: Pour the honey-lime dressing over the watermelon mixture. Gently toss just until the fruit and vegetables are lightly coated. Try not to overmix, as watermelon is delicate and releases liquid quickly.
- Finish with feta: Sprinkle the crumbled feta cheese over the top just before serving. Garnish with extra mint or basil, if desired.
- Serve immediately: This salad is best enjoyed cold and freshly tossed.
Notes
- Choose a good watermelon: Look for one that feels heavy for its size, has a creamy yellow field spot, and sounds deep and hollow when tapped.
- Add the feta last: Add the feta just before serving to keep the salad looking fresh and vibrant.
- Make the dressing ahead: The honey-lime dressing can be made up to 3 days in advance and stored in an airtight jar in the refrigerator. Shake or whisk before using.
- Do not dress too early: Watermelon and cucumber release liquid as they sit, so wait to toss the salad with the dressing until just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
