This bright and fresh Watermelon Salad makes the perfect easy summer side dish. Seasonal ingredients, like watermelon, cucumber, and mint, combine with savory feta, red onion, and a simple dressing for the perfect side to bring to any picnic or BBQ.
Summer salads are one of my favorite recipes to create this time of year. There are so many different ways to throw together summer produce, and this Watermelon Salad with feta is the perfect example.
Watermelon Salad starts with a quintessential summer ingredient, but layers in so many delicious flavors. The salty feta, sweet watermelon, and tart lime juice all balance each other so well. We add in some sweet red onion, crunchy cucumbers, and fresh mint leaves to round it out. This makes it the perfect summer side dish that you will adore. It is amazing for hot summer days.
Watermelon Salad Ingredients
Just a few simple and fresh ingredients are needed to make this watermelon mint salad recipe. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all measurements.
- Watermelon: Fresh, juicy watermelon makes up the bulk of this salad. Choose a ripe, seedless melon.
- Cucumber: English or Persian cucumbers work best since their skin is thin and seeds are minimal, so you won’t need to peel them first.
- Red onion: Brings a sharp, slightly peppery bite that balances the sweetness of the fruit.
- Fresh mint: Gives the salad a bright, refreshing herbal flavor. Use fresh mint rather than dried, as dried mint won’t deliver the same vibrancy. You could swap the mint leaves for fresh basil.
- Feta cheese: Adds a creamy, salty touch to the salad. You could swap the feta for goat cheese.
- Olive oil: The base of the dressing.
- Lime juice: Freshly squeezed lime juice combines with the oil for a light and refreshing dressing to tie the salad together.
How to Make Watermelon Salad
Here is a brief photo overview of how this watermelon feta salad recipe comes together. Be sure to scroll to the printable recipe card at the bottom of the page for the full recipe, including all measurements.
Make the Dressing
In a small bowl, whisk together the olive oil, fresh lime juice (or bottled in a pinch), and kosher salt.
Combine the Other Ingredients
In a large bowl, combine the watermelon cubes, cucumber, red onion, mint, and feta cheese.
Put it All Together
Pour the dressing over the ingredients in the large bowl and toss to combine. Serve immediately.
Tips and Tricks
- Picking the perfect watermelon: Look for a watermelon that is sphere-shaped, has an orange spot (not white), has a dried-out stem, is heavy, and doesn’t have much give to it.
- Storing fresh mint: To store mint before making this cucumber watermelon salad, get a paper towel damp, ringing out the excess water. Wrap it loosely around the mint and put it in the refrigerator. Mint can be stored for one week this way.
- Making ahead: While you could make this watermelon feta mint salad the night before, I would not recommend it. It will still taste delicious, but it won’t have as nice a presentation. If you do choose to make it the night before, add the mint right before serving.
Storing Leftovers
This salad is best when eaten right away, as the longer they sit the more soggy the salad will become. That being said, leftovers will still be enjoyed. They should be kept in an airtight container in the refrigerator for up to three days. As with all recipes, use your best discretion when it comes to leftovers.
What to Serve with Watermelon Salad
If you are looking for the perfect summer spread to serve with this delicious summer salad, look no further. You can find all of my favorite summer recipes here.
If you make this Cucumber Watermelon Salad recipe, or any of my other recipes, please leave me a comment and let me know what you think.
Watermelon Salad
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
- 6 cups cubed seedless watermelon see note 1
- 1 seedless cucumber cut in half, cut in half again and sliced into 1/2 inch pieces
- 1/2 small red onion cut in small slices
- 1/2 cup fresh mint coarsely chopped, or basil, see note 2
- 1/2 cup crumbled feta cheese
Instructions
- In a small bowl, whisk together the olive oil, lime juice, and kosher salt.
- In a large bowl, combine the watermelon, cucumber, red onion, mint, and feta cheese.
- Pour the dressing over the ingredients in the large bowl and toss to combine. Serve immediately.
- While leftovers will taste delicious the next day (when stored in the refrigerator) they will not look as pretty as they did fresh.
Recipe Video
Notes
- Look for a watermelon that is sphere-shaped, has an orange spot (not white), has a dried out stem, is heavy, and doesn’t have much give to it.
- To store mint before making this, get a paper towel damp, ringing out the excess water. Wrap it loosely around the mint and put it in the refrigerator. Mint can be stored for one week this way.
Linda Allen says
I want to try these receipes
If you do, please let me know what you think, Linda!
Dawn says
Yum! Yum!
Sherrie Ashenbremer says
I just found your recipes and they look so good. Want to make the watermelon salad a the cobb salad too. Keep the good recipes coming
Thank you Sherrie!
Dana says
Really enjoy your website! Thank you so much!!! You have great taste in food! 😁
Thank you, Dana!
Susan says
I have made this salad a few times now and we love it! It really compliments my seafood feast. Feel a little full have a bowl of salad and you’re ready for round two! Very refreshing to the palate. If your family doesn’t like mint substitute with chives. Bon Apetite!
I’m so glad you like it!
Lola MILES says
HI MY Mother use to make a apple cake in her crackpot You would put the cake in a coffee can then put the coffee can in the crackpot Have you or anybody else heard of this? It’s great I looked in her cookbooks after her death but didn’t find the recipe Thank You Lola