Too hot to turn on the oven? This watermelon cucumber feta salad is for you.
Summer days call for something cool and crisp. You want a dish that feels like a breeze. This salad delivers a burst of hydration in every single bite. It is the perfect companion for your next sunny backyard gathering.
Why This Recipe Is a Winner
This recipe is a total lifesaver during the humid months. It requires zero cooking time and only basic chopping skills. The balance of sweet fruit and salty cheese is truly addictive. Your family will love the bright colors on the plate.
It is ready in 15 minutes flat. This makes it perfect for a last-minute potluck or a quick lunch. You get a gourmet look with very little effort. It is a healthy reset that actually tastes like a treat.
Simple Method
Making this salad is as easy as it gets. You simply prep your fruit and veggies first. A quick whisk creates a bright citrus dressing. Even if you are a beginner, you can master this dish. Just toss everything gently so the watermelon stays beautiful.
Ingredients You’ll Need
These fresh ingredients are mostly pantry staples and seasonal produce favorites.
- 4 cups seedless watermelon, cubed into 1-inch pieces
- 2 cups English cucumber, sliced and quartered
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chiffonade
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Step-by-Step Directions
- In a large mixing bowl, combine the cubed watermelon and sliced cucumber.
- In a small whisking bowl, emulsify the olive oil and lime juice with the salt and pepper.
- Drizzle the dressing over the watermelon and cucumber mixture and toss gently.
- Add the crumbled feta cheese and fresh mint leaves to the bowl.
- Fold the ingredients together carefully to avoid mashing the cheese.
- Transfer to a serving platter and serve immediately or chill for 30 minutes.
Best Ways to Enjoy It
Serve this salad ice cold on a colorful platter. It pairs beautifully with grilled chicken or shrimp. You can also bring it to a summer BBQ as a side. Set the table outside and enjoy the fresh air. It is a crowd-pleasing favorite every single time.
Keep It Fresh
This salad is best enjoyed the day it is made. Watermelon releases juice over time if left to sit. You can store leftovers in the fridge for up to 24 hours. If you are prepping for a party, chop everything ahead of time. Store the components separately until you are ready to serve. This keeps the texture crisp and delightful.
Tips for Best Results
- Use a seedless watermelon to make prep much faster.
- Don’t skip the fresh mint as it adds essential brightness.
- Chill your watermelon before cutting for an extra refreshing bite.
- Add a handful of fresh summer berries for extra color.
- Cut the cucumber into uniform pieces so every forkful is balanced.
- Use high-quality olive oil to elevate the simple flavors.
- Toss very gently to keep the feta from clouding the dressing.
Ways to Switch It Up
- Swap the lime juice for lemon for a different citrus kick.
- Add thinly sliced red onion for a bit of savory crunch.
- Use dairy-free feta to make this recipe vegan-friendly.
- Drizzle with balsamic glaze for a richer finish.
Common Questions
Can I make this ahead of time?
You can chop the fruit and cucumber a few hours early. Keep them in separate containers in the fridge. Toss with the dressing and feta just before your guests arrive.
Will kids eat this salad?
Most kids love the sweet watermelon and crunchy cucumber. It is a fun way to get them to eat veggies. You can even leave the mint off their portion if they are picky.
What if I don’t have English cucumbers?
Regular cucumbers work just fine in this recipe. Just make sure to peel them if the skin is thick. You might also want to scoop out the seeds first.
I hope this bright salad brings a little cool relief to your hot summer days. It is a joy to share with the people you love. Happy cooking!
— Lidía
Watermelon, Cucumber, and Feta Salad
Ingredients
- 4 cups seedless watermelon, cubed into 1-inch pieces
- 2 cups English cucumber, sliced and quartered
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chiffonade
- 2 tablespoons extra -virgin olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- In a large mixing bowl, combine the cubed watermelon and sliced cucumber.
- In a small whisking bowl, emulsify the olive oil and lime juice with the salt and pepper to create the dressing.
- Drizzle the dressing over the watermelon and cucumber mixture and toss gently to coat.
- Add the crumbled feta cheese and fresh mint leaves.
- Fold the ingredients together carefully to avoid breaking the watermelon cubes or mashing the cheese.
- Transfer to a serving platter and serve immediately or chill for up to 30 minutes.
