You’ll love this bright and refreshing cucumber watermelon salad with feta, fresh herbs, and a honey-lime drizzle. It’s quick to toss together and delivers the perfect balance of sweet, salty, and zesty flavors.
When I think of the ultimate summer salad, this cucumber watermelon combo is exactly what I crave. It’s bright, juicy, and bursting with flavor—the kind of side dish that quietly steals the spotlight at any picnic or barbecue.
Sweet watermelon and cool, crisp cucumber come alive with salty feta, a drizzle of honey and olive oil, and a squeeze of fresh lime. Toss in fragrant mint and basil, and suddenly every bite is sweet, tangy, salty, and herbaceous all at once. It’s fresh, vibrant, and wildly refreshing.
Variations and swaps to try
I’ve stayed true to an authentic cucumber watermelon salad recipe I tried years ago while traveling, but you can certainly use this recipe as a base for other fun and zesty flavor combinations. Consider these easy and tasty variations:
- Herb swap : Other fresh herbs, like green onion or cilantro, can punch up the flavor.
- Cheese swap: Try goat’s cheese in place of the feta.
- Avocado : For extra creaminess, add diced avocado to the mix.
- Spice it up: If you like a bit of heat, slice up some jalapeño for a crunchy texture and spicy kick.
- Fruity additions: My favorite fruit to add is blueberries – a handful looks pretty and adds natural sweetness.
- Crunch : For extra crunch, sprinkle on some chopped pistachios or roasted almonds.
- Greens : Arugula gives a peppery flavor.
How do I store leftover?
This watermelon cucumber salad is best enjoyed fresh. The watermelon and cucumber are both watery ingredients, so they taste better when fresh. If you do have leftovers, you can pop them in a covered container in the fridge and try to finish your leftovers within 1-2 days.
Can I make watermelon cucumber salad in advance?
You can make the dressing up to three days in advance, storing it in a sealed jar in the fridge. The salad is best served freshly prepared.
Watermelon Cucumber Salad with Feta and Mint
- Pin
Ingredients
- ▢ 5 cups cubed watermelon
- ▢ 2 cups sliced mini cucumbers
- ▢ ½ cup fresh mint (chopped)
- ▢ ½ cup fresh basil (chopped)
- ▢ ¼ cup thinly sliced red onion (see notes)
- ▢ ½ cup feta cheese (crumbled)
The Dressing
- ▢ 3 tablespoons olive oil
- ▢ 2 tablespoons EACH: honey and lime juice
- ▢ ¼ teaspoon EACH: salt and pepper
Instructions
- Whisk the dressing ingredients together in a small bowl. 3 tablespoons olive oil, 2 tablespoons EACH: honey and lime juice, ¼ teaspoon EACH: salt and pepper
- To a large bowl, add the watermelon, cucumbers, mint, basil, red onion, and feta cheese. 5 cups cubed watermelon, 2 cups sliced mini cucumbers, ½ cup fresh mint, ½ cup fresh basil, ¼ cup thinly sliced red onion, ½ cup feta cheese
- Pour the dressing over the top and gently mix to combine. Serve right away.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
How to slice up a watermelon
Your goal for this recipe is to slice your watermelon into cubes. To do that, you’re going to make a number of slices – grab your knife and cutting board:
- Halve the watermelon: Start by cutting it in half. Place each half, cut side down, on your cutting board.
- Remove rind: Next, remove the green peel. Grab your knife and slice the rind away. Remove both the outer green rind and the inner white flesh.
- Slice it up: Once your watermelon halves are pink and pretty, slice them lengthwise into ½-inch to 1-inch-thick slices.
- Final cuts: Take each slice, and lay it down before cutting it again into ‘sticks’ or ‘soldiers.’ Finally, cut those sticks into cubes.
If you have a melon baller or you’re feeling fancy, you can also cut your watermelon in half and use this nifty tool to dig out watermelon spheres.
How to pick a watermelon
I know it’s truly summertime when my local supermarket stacks up watermelons. There are some tips and tricks for picking the perfect, juiciest watermelon. This is what to look for:
- Eye it up: Look for one that’s symmetrical. It doesn’t matter if it’s oval or round; you just want to make sure it doesn’t have odd bumps or a flat side. The skin should be a darker green – if it’s pale or shiny, it’s not your guy.
- Size it up: Pick up your watermelon and feel how heavy it is – you want one that is heavy for its size as it indicates a higher water content, meaning juicier.
- Tap test: Pick up the watermelon and get it close to your ear, then give it a knock knock . You don’t want it to sound too hollow; a deeper sound means it’ll be juicier.
- The field spot: This is where the watermelon rested on the ground. You want to see a yellowish spot. A whiter or greener spot means it still needs time to ripen.
More cucumber salad recipes
Cucumber Radish Salad with Creamy Chive Dressing
Mexican Cucumber Salad with Corn and Elote Dressing
Thai Cucumber Salad with Peanuts, Herbs, and Tangy Dressing
Watermelon Cucumber Salad with Feta and Mint
Ingredients
- 5 cups cubed watermelon
- 2 cups sliced mini cucumbers
- ½ cup fresh mint , chopped
- ½ cup fresh basil , chopped
- ¼ cup thinly sliced red onion , see notes
- ½ cup feta cheese , crumbled
The Dressing
- 3 tablespoons olive oil
- 2 tablespoons EACH: honey and lime juice
- ¼ teaspoon EACH: salt and pepper
Instructions
- Whisk the dressing ingredients together in a small bowl. 3 tablespoons olive oil, 2 tablespoons EACH: honey and lime juice, ¼ teaspoon EACH: salt and pepper
- To a large bowl, add the watermelon, cucumbers, mint, basil, red onion, and feta cheese. 5 cups cubed watermelon, 2 cups sliced mini cucumbers, ½ cup fresh mint, ½ cup fresh basil, ¼ cup thinly sliced red onion, ½ cup feta cheese
- Pour the dressing over the top and gently mix to combine. Serve right away.
