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Finished watermelon cucumber feta salad in a large white bowl with cubed red watermelon, chopped cucumber, sliced red onion, crumbled feta cheese, fresh mint, basil, and black pepper, served with lime halves, a bowl of dressing, extra feta, fresh mint, a watermelon wedge, and a black and white checkered towel on a white marble countertop.
5 from 1 vote

Watermelon Salad with Cucumber and Feta

This simple and refreshing Watermelon Salad Recipe is made with sweet watermelon, crisp cucumber, creamy feta, fresh mint, and basil. The honey-lime dressing brings everything together, giving it the perfect amount of tangy sweetness. It's best prepared and served right away, but the dressing can be made up to 3 days in advance and stored in the refrigerator until ready to use.
Prep Time15 minutes
Total Time15 minutes
Servings: 6 servings
Calories: 144kcal
Chef: Jessica Randhawa

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

Calories: 144kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 268mg | Potassium: 252mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1037IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 1mg
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