Simple Watermelon Cucumber Salad

This refreshing watermelon, cucumber, and feta salad is my go-to summer dish when temperatures soar and the kitchen is the last place I want to spend time. The vibrant combination of sweet juicy melon, crisp cucumber, and tangy feta creates the perfect balance of flavors that makes even the hottest days more bearable.

I first made this salad for a backyard gathering when the thermometer hit 95 degrees. Now it's requested at every summer potluck and has become my signature dish when friends ask me to bring something refreshing.

Ingredients

• Watermelon: The foundation of this salad requires ripe, sweet watermelon. Look for one with a creamy yellow spot on the bottom indicating it ripened on the vine before harvesting.
• English cucumber: These have thinner skins and fewer seeds than regular cucumbers. The crisp texture provides the perfect contrast to the soft watermelon.
• Feta cheese: Traditional Greek feta made from sheep's milk offers the best tangy flavor, but any good quality feta works beautifully here.
• Fresh mint leaves: The aromatic quality of fresh mint elevates this salad from good to unforgettable. Choose bright green leaves without any brown spots.
• Lime zest and juice: The acidity brightens all the flavors and balances the sweetness of the watermelon perfectly.
• Sea salt flakes and fresh pepper: These finishing touches enhance all the other flavors. Use flaky sea salt rather than table salt for better texture.

Step-by-Step Instructions

Prepare the watermelon:

Cut a ripe watermelon into bite-sized cubes, ensuring you remove all seeds. The cubes should be uniform, about 1-inch in size, for the best eating experience. This will yield about 6 cups of watermelon, the perfect amount for serving 4-6 people.

Prepare the cucumber:

Slice an English cucumber in half lengthwise, then chop into half-moon shapes about 1/4-inch thick. The thin skin means no peeling required, saving you time and adding a pop of green color to the salad.

Cube the feta:

Cut the feta cheese block into small 1/2-inch cubes rather than crumbling it. This preserves the creamy texture and prevents the cheese from completely breaking down when mixed with the other ingredients.

Prepare the mint:

Gently wash and thoroughly dry the mint leaves using a salad spinner or paper towels. Stack the leaves, roll them together, then slice into thin ribbons. This chiffonade technique releases more mint aroma and distributes the flavor evenly.

Combine ingredients:

Place all prepared ingredients in a large serving bowl with plenty of room for gentle tossing. The watermelon will release juice as it sits, so a deeper bowl is preferable to a shallow plate.

Add final touches:

Zest your lime directly over the salad, then cut in half and squeeze fresh juice over everything. Sprinkle with sea salt flakes and a few grinds of fresh pepper. Gently toss all ingredients together, being careful not to break up the feta or crush the watermelon.

Pin it

The mint is truly the secret ingredient here. My grandmother always kept a mint plant by her kitchen door, and she taught me that a little fresh mint can transform an ordinary dish into something special. The first time I added it to this salad, everyone at the table wanted to know my secret.

Make-Ahead Tips

This salad is best enjoyed fresh, but you can prepare components separately up to a day ahead. Cut the watermelon and cucumber, store them in separate containers in the refrigerator, and combine with the remaining ingredients just before serving. If you must prepare the complete salad in advance, hold back the mint and feta until the last minute for the freshest presentation.

Perfect Pairings

This versatile salad complements so many summer main dishes. Serve alongside grilled chicken, fish, or lamb for a Mediterranean-inspired meal. It also pairs beautifully with spicy foods, as the cooling cucumber and sweet watermelon balance the heat. For a complete meal, I often serve this with grilled halloumi cheese and warm pita bread for an easy weeknight dinner.

Seasonal Variations

While this salad shines brightest in summer when watermelon is at its peak, you can adapt it year-round. In early fall, try substituting honeydew or cantaloupe for watermelon. During winter months, a citrus version with blood oranges and grapefruit works beautifully with the feta and mint. The refreshing profile remains intact while working with whatever fruit is seasonally available.

Frequently Asked Questions

→ Can I use a regular cucumber instead of an English cucumber?

Yes, you can use a regular cucumber. Be sure to peel and deseed it to avoid bitterness and excess water content.

→ What other cheeses can I use instead of feta?

You can substitute feta with goat cheese or halloumi for a similar creamy, tangy flavor profile.

→ How far in advance can I prepare this salad?

Prepare it no more than 2-3 hours in advance and keep it refrigerated to maintain freshness and texture.

→ Can I add more ingredients to this salad?

Absolutely! Try adding arugula, red onions, or toasted nuts for extra flavor and texture.

→ Is it necessary to seed the watermelon?

Seedless watermelon is recommended, but if you're using a seeded variety, it's best to remove the seeds for easier consumption.