Name: Watermelon Cucumber Feta Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Méditerranéenne
Ingredients: 6 cups watermelon (900 g), seeded and cubed; 1 English cucumber (300 g), chopped; 6 oz feta cheese (170 g), cubed; 1 small handful fresh mint, chopped; 1 fresh lime (zest and juice); Sea salt flakes, to taste; Freshly ground black pepper, to taste

Jump to Recipe

There’s something about summer that makes us crave all things fresh, crisp, and juicy. Enter the watermelon cucumber feta salad—a refreshing salad that’s equal parts hydrating and satisfying. If you’ve ever stared at half a watermelon and wondered what else you could do with it (besides slicing it into cubes and watching it vanish), this is your answer.

This easy salad recipe has become my go-to when temperatures soar and the thought of turning on the oven feels like a betrayal. It’s bright, crunchy, tangy, and a little salty—the kind of flavor combo that keeps you going back for seconds (or thirds, no judgment here!). Whether you’re prepping a quick lunch for yourself or need a crowd-pleaser for a weekend cookout, this salad fits the bill beautifully.

Why You’ll Love This Watermelon Cucumber Feta Salad

First off, it’s stunning. Like, “make-your-friends-jealous-on-Instagram” stunning. But beyond its good looks, this summer salad delivers big on taste and texture. The juicy watermelon pairs like a dream with crisp cucumber, creamy feta, and bright, zesty lime. A sprinkle of fresh mint takes it over the top.

Even better? It comes together in less than 15 minutes. Because who wants to be stuck in the kitchen when there’s sunshine to soak up?

Ingredients

6 cups watermelon (900 g), seeded and cubed
1 English cucumber (300 g), chopped
6 oz feta cheese (170 g), cubed
1 small handful fresh mint, chopped
1 fresh lime (zest and juice)
Sea salt flakes and freshly ground black pepper, to taste

Steps to Salad Bliss

Grab a large serving bowl and toss in your cubed watermelon, chopped cucumber, and feta.
Sprinkle over that handful of chopped mint. Trust me, it’s the secret ingredient that makes this salad sing.
Zest your lime right over the bowl so all those fragrant oils make it into the mix. Then, cut it open and squeeze in the juice.
Add a pinch of sea salt flakes and a few cracks of black pepper. Start small—you can always add more later.
Gently toss everything together with a big spoon. Go easy so your feta cubes stay mostly intact.
Give it a taste. Adjust the seasoning or add more lime or mint as your heart desires.
Serve it up immediately for maximum crispness and flavor.

Tips to Keep It Fresh and Fabulous

Use cold watermelon straight from the fridge. It adds that extra-refreshing factor, especially on a hot day.
If your feta is super crumbly, add it last after tossing the other ingredients. It helps avoid turning your salad into a feta paste (delicious, but not the vibe).
Want a little kick? A few thin slices of red onion or a tiny sprinkle of chili flakes can jazz things up.
Don’t skip the lime zest! It’s like the fairy dust that brings everything to life.

Olivia’s Bite-Sized Backstory

This refreshing salad made its debut in my kitchen on a sweltering July afternoon when dinner felt impossible. I had watermelon. I had cucumber. I had feta. (Let’s be honest, feta is always in my fridge.) I threw them in a bowl with some mint from the garden, squeezed in a lime, and voila—a new favorite was born.

Now, it’s one of those recipes that pops up again and again. It’s what I bring to barbecues when I want to be the person who brought “that amazing salad.” Even my kids, who are suspicious of anything green, gobble this up without protest. I call that a win.

What to Serve with Watermelon Cucumber Feta Salad

This salad plays well with almost everything. It’s the perfect partner for grilled chicken, shrimp skewers, or even a big veggie platter.

Hosting a cookout? Serve it alongside burgers or ribs for a cooling contrast. Want a light lunch? Add a handful of arugula and some quinoa to make it a bit more filling. Oh—and don’t forget a chilled glass of rosé or sparkling water with lime. Heaven.

How to Store Leftovers

If you have any left (which is rare), transfer the salad to an airtight container and pop it in the fridge. It’s best eaten within 1-2 days since the watermelon tends to release more juice over time, making things a bit soggy.

You can freshen it up the next day by draining off any excess liquid and adding a bit more lime juice and mint. Just skip the freezer—this is one dish that doesn’t freeze well.

FAQs

Can I substitute the feta in this recipe?

Absolutely! Goat cheese is a creamy alternative, or try cubed mozzarella for a milder take.

What type of cucumber works best?

English cucumber is ideal because it has fewer seeds and a thinner skin, but regular cucumber works too. Just peel and seed it first.

How can I keep this salad from getting watery?

Toss the salad right before serving. Also, make sure your watermelon and cucumber are well-drained after chopping.

Is this salad kid-friendly?

Surprisingly, yes! The sweetness of the watermelon wins them over. Just go light on the mint and lime if your kids are picky.

A Fresh Finish

This watermelon cucumber feta salad isn’t just a dish—it’s a little bowl of sunshine. It’s what summer tastes like: juicy, bright, and a little unexpected. Whether you’re sharing it with friends at a backyard BBQ or sneaking forkfuls straight from the bowl, it’s sure to bring a smile.

So next time you’ve got a watermelon on hand, skip the plain cubes and give this salad a whirl. It’s a breeze to make, a joy to eat, and might just become your new warm-weather favorite.

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