Introduction
On a scorching summer afternoon, I grabbed a melon and thought, why not turn it into something more exciting than just slices? This Watermelon Salad with Feta and Cucumber was my answer. Juicy cubes of watermelon, crisp cucumber, and bright mint get a simple olive-lime drizzle, then a sprinkle of tangy feta on top. It’s refreshing, colorful, and so easy that cleanup is basically just a few drips to wipe up.
Why Make This Recipe
- Ultimate Summer Refreshment: Sweet watermelon plus cool cucumber make every bite feel like a mini-vacation.
- No-Cook, No-Fuss: Toss everything in one bowl, whisk a quick dressing, and serve.
- Light & Healthy: Hydrating fruit, fresh veggies, and a hit of protein from feta.
- Show-Stopper Presentation: A platter of vibrant pinks and greens that wows every guest.
Ingredients & Substitutions
- 3 cups watermelon, cubed or balled
- 1½ cups cucumber, sliced (peeled & seeded if not English/Persian)
- 2 Tbsp fresh mint, thinly sliced or small leaves
- ⅓ cup feta cheese, crumbled (block style recommended)
- 3 Tbsp olive oil (extra-virgin for best flavor)
- 1 Tbsp lime juice (or lemon)
- Salt & pepper, to taste
Tip: Try burrata instead of feta for extra creaminess, or add a handful of arugula for peppery bite.
Directions
- Build the Base: In a large bowl, combine watermelon, cucumber, and mint.
- Whisk the Dressing: In a small bowl, whisk olive oil, lime juice, salt, and pepper until emulsified.
- Toss & Dress: Drizzle the dressing over the melon mixture and toss gently to coat.
- Finish & Serve: Sprinkle crumbled feta on top and serve immediately.
How to Serve
Serve chilled straight from the fridge. It’s perfect alongside grilled shrimp tacos or as a light lunch with iced tea. For a party, arrange on a wooden board and let guests help themselves.
How to Store
Leftovers keep best up to 2 hours—melon releases juice over time, which can make it a bit soupy. If you must store longer, strain the extra liquid before dressing and serve within 4 hours.
Pro Tips from the Chef
- Pat Cubes Dry: Gently blot watermelon with paper towel if it’s super juicy.
- Chill Everything: Cold melon and bowl help keep the salad crisp.
- Cut Evenly: Uniform cubes make each bite balanced and beautiful.
Variations
- Add Heat: A pinch of chili-lime seasoning or sliced jalapeño.
- Fruit Medley: Stir in diced strawberries or peaches.
- Herb Swap: Use basil instead of mint for an Italian twist.
FAQs
Can I use store-bought feta crumbles?
Block feta has more texture and flavor. If you use crumbles, buy a higher-quality brand.
What if I only have standard cucumbers?
Peel and seed them—English or Persian cucumbers don’t need it.
Is this dish vegan?
Skip the feta and drizzle extra olive oil or a vegan “feta” substitute.
Conclusion
This Watermelon Salad with Feta and Cucumber is a no-brainer for hot days: it’s fast, healthy, and bursting with summer vibes. Give it a try at your next cookout or lazy Sunday lunch—you’ll wonder how you ever got by without it.
Watermelon Salad with Feta and Cucumber
Ingredients
- 3 cups watermelon cubed
- 1½ cups cucumber sliced
- 2 Tbsp fresh mint
- ⅓ cup feta cheese crumbled
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp lime juice
- Salt & pepper to taste
Instructions
- Combine watermelon, cucumber, and mint in a bowl.
- Whisk oil, lime juice, salt, and pepper.
- Drizzle over salad and toss.
- Top with feta and serve.