SIMPLE Watermelon + Cucumber + Feta Salad
Short, Catchy Intro
So you want a salad that tastes like summer and takes less effort than replying to a group text. Perfect. This watermelon cucumber feta salad is bright, crunchy, salty, sweet, and suspiciously easy. It looks fancy on a plate, but zero culinary ego required. You will be proud. Your friends will be impressed. You will probably eat half of it standing at the counter, and that is fine.
Why This Recipe is Awesome
- It is shockingly simple and somehow sophisticated at the same time. Fancy vibes with minimal work.
- It balances sweet juicy watermelon with crunchy cucumber and tangy salty feta. That combo hits every mood.
- It is basically foolproof. No cooking, no drama, no sweating over a hot stove.
- It makes a great side for grilled stuff, a picnic showstopper, or the main event when you do not feel like adulting.
- It stores well for a couple hours, but honestly it tastes best fresh. Crunch matters.
Ingredients You’ll Need
- 6 cups watermelon (seeded and cubed) — the sweeter the better
- 1 English cucumber (chopped) — peel if you want it pretty
- 6 oz feta cheese (cubed) — full fat for max flavor
- handful of chopped fresh mint leaves — more if you love mint
- 1 fresh lime (zest and juice) — brightens everything up
- sea salt flakes and fresh ground black pepper (to taste) — salt is your friend
Step-by-Step Instructions
- Add your cubed watermelon into a large serving bowl along with the rest of your ingredients.
- Very gently toss to combine.
- Taste test, and adjust if desired.
- Serve and enjoy!
Common Mistakes to Avoid
- Using sad watermelon from the back of the fridge. If it is bland, the salad will be bland. Go for ripe and juicy.
- Overdressing. This is not a swimming pool. A little lime and a tiny sprinkle of salt go a long way.
- Crumbling the feta into dust. Chunky feta gives you those delightful salty pops.
- Chopping everything at wildly different sizes. Big watermelon, tiny cucumber slices, and micro feta bits look unbalanced. Keep sizes similar.
- Letting it sit too long if you like crunch. After a couple hours, the watermelon releases water and the salad gets soggy. Eat it fresh.
Alternatives & Substitutions
- No English cucumber on hand Try a regular slicing cucumber or Persian cucumbers. If skin bugs you, peel it. Texture stays solid.
- Not into feta Try goat cheese for tang or cubed halloumi if you want a chewy, grillable option. I personally love feta, but do you boo.
- No lime Use lemon. Lime adds a certain zing, but lemon keeps things bright too.
- Want heat Add a few thin slices of jalapeño or a pinch of red pepper flakes. For a punchy twist check out this spicy cucumber salad for inspiration.
- Vegetarian? This is already vegetarian. Vegan? Swap the cheese for marinated tofu or a salty almond crumble.
- Need crunch Boost it with toasted pepitas or slivered almonds. Crunch upgrades everything, IMO.
FAQ
Q Why not use pre-cut watermelon from the store
A You can, but pre-cut tends to be less sweet and a bit watery. If you are in a hurry go for it. If you want the best flavor cut your own.
Q Can I make this ahead of time
A You can assemble an hour or two ahead if needed, but do not let it sit all afternoon. Best consumed within a couple hours for peak texture.
Q Do I have to use mint
A No. Mint is a bonus. If you hate mint swap it for basil or leave herbs out entirely. Fresh herbs lift the salad though, so try at least a few leaves.
Q How much salt should I add
A Start small. A light sprinkle of sea salt flakes, toss, taste, then add more only if needed. Watermelon is sweet and needs a little contrast.
Q Can I add olive oil
A Sure if you like. A teaspoon or two of good olive oil adds silkiness. I skip it most times because the lime keeps things bright, but it is a legit option.
Q Is this kid friendly
A Totally. Little ones tend to love the sweet fruit and mild cheese. Skip the jalapeños unless you want tears.
Q Can I scale this up for a party
A Yes. Keep ratios roughly the same. Use a very large bowl and toss gently so the watermelon does not get smashed.
Final Thoughts
There you go. A salad that says summer without asking for much in return. It plays well with grilled meats, sits pretty next to tacos, and doubles as a snack if you are being honest. Pro tip: always taste before serving and adjust lime and salt. That small step makes a huge difference.
Now go impress someone or yourself with this easy crowd pleaser. You earned it. Bring a fork and maybe a napkin.
Conclusion
If you want more riffs on this flavor combo check out this take called Watermelon Salad with Feta, Cucumber and Mint | The Mediterranean Dish for extra Mediterranean vibes. Looking for step by step photos and a slightly different dressing try Watermelon Salad with Feta and Cucumber – Downshiftology. For a colorful, modern spin full of ideas and variations peek at Watermelon Cucumber Feta Salad – Colorful Superfoodie.
Happy chopping and eating.
Print
Watermelon Cucumber Feta Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing salad combining sweet watermelon, crunchy cucumber, and tangy feta, perfect for summer.
Ingredients
- 6 cups watermelon (seeded and cubed)
- 1 English cucumber (chopped)
- 6 oz feta cheese (cubed)
- Handful of chopped fresh mint leaves
- 1 fresh lime (zest and juice)
- Sea salt flakes and fresh ground black pepper (to taste)
Instructions
- Add cubed watermelon into a large serving bowl along with the rest of the ingredients.
- Very gently toss to combine.
- Taste test, and adjust if desired.
- Serve and enjoy!
Notes
For best flavor, use ripe and juicy watermelon. Serve fresh to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: watermelon salad, summer salad, cucumber salad, feta, refreshing salad
