This hydrating Watermelon Cucumber Salad is ideal for those stifling hot end-of-summer days. Fresh lime juice adds a bright punch of citrus, while feta brings a salty contrast to the sweet melon. Best of all, it comes together in minutes!
When we think about staying hydrated, we usually think about drinking enough water—but you can eat your water too! About 20% of the water we take in each day is from our food, not from what we drink, so filling up on hydrating foods is a smart idea when the weather’s hot. And it doesn’t get much more hydrating than watermelon and cucumber!
Watermelon is 90% water and cucumber is 96% water, so when you put them together in a salad, you get a dish that’s both refreshing and hydrating. And then if you add a few more ingredients? Well, then you get a salad that’s flavorful, too!
For this Watermelon Cucumber Salad, I’ve paired the fruit (because cucumber is a fruit, technically speaking!) with salty plant-based feta, fresh mint leaves, and a quick vinaigrette made with lime juice, olive oil, and honey, which brings it all together. It’s the perfect balance of sweet, tart, and savory, and you can throw it together in just a few minutes, making it perfect for a weeknight side dish.
(Looking for more easy summer salad ideas? Try my Watermelon and Arugula Chicken Salad, Easy Tomato Burrata Salad, or Healthy Potato Salad With Ginger Sesame Vinaigrette next!)
What Goes Well With Watermelon?
Watermelon is more versatile than a lot of people think! I like to pair it with arugula, spinach, or fresh herbs like mint, cilantro, and basil. You can play up its sweetness by pairing it with honey and other fruit, or add contrasting flavors like pungent cheeses, briny kalamata olives, spicy cayenne, or umami soy sauce. Even just a sprinkle of flaky sea salt can bring out the best in a slice of fresh watermelon!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Watermelon – A seedless melon is easier when making a salad, but if you’re using a standard watermelon, just try to remove as many of the black seeds as you can!
- English or Persian cucumber – These varieties have fewer seeds than garden cucumbers; if you do use a garden cucumber, you may want to scoop out the seeds with a spoon.
- Dairy-free feta – Or regular feta if you’re not on a dairy-free diet.
- Fresh mint
- Lime juice – Use freshly squeezed, not bottled.
- Extra-virgin olive oil
- Raw honey – If you’re vegan, swap this for agave.
- Salt and pepper
How to Make Watermelon Cucumber Salad with Feta and Mint
Because both watermelon and cucumbers have a tendency to release a lot of liquid when cut, I recommend making this salad just before you plan on serving it.
Combine the salad ingredients. Place the watermelon, cucumber, crumbled feta, and fresh mint in a large bowl.
Make the dressing. In a small bowl, whisk the lime juice, olive oil, honey, salt, and pepper.
Finish. Pour the dressing over the salad and gently toss to combine.
Tips for Success
This Watermelon Cucumber Salad is a cinch, but here are a few simple tips to make sure it turns out perfect.
- Getting a head start. If you do want to work ahead, you can cut the watermelon and cucumber and refrigerate them until you’re ready to assemble the salad. The dressing can be made in advance and refrigerated, too, but just be sure to store it separately.
- Make it faster. Cutting the melon and cucumber takes the most time in this recipe, so if you’re in a hurry, you can pick up pre-cut watermelon and cucumber in the produce section or salad bar at the grocery store.
- Switch it up. Basil can be used instead of mint leaves, and cantaloupe or honeydew can be swapped in for the watermelon.
I like serving this Watermelon Cucumber Salad as a side dish with a simple, summery dinner recipe like Maple Mustard Grilled Chicken, Mushroom Beef Burgers, Grilled Cuban Steak with Chimichurri, or Yellowfin Tuna Salad Sandwiches.
How to Store Leftovers
If you have leftovers, they’ll keep in an airtight container in the refrigerator for a day or two. There’s likely to be some liquid at the bottom of the container, so give everything a good toss to re-coat the watermelon and cucumbers, then drain off any excess.
Watermelon Cucumber Salad with Feta and Mint
- 5 cups watermelon cubed
- 2 cups english or persian cucumber diced see notes
- ⅔ cup dairy-free feta crumbled regular if not dairy-free
- handful fresh mint roughly chopped
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 1 tsp raw honey
- salt & pepper to taste
- To a large serving bowl, add the watermelon cubes, cucumber, crumbled feta, and fresh mint.
- In a small bowl, whisk together the lime juice, olive oil, raw honey, and salt & pepper. Pour over the salad and toss lightly to combine.
- Serve immediately.
1 thought on “Watermelon Cucumber Salad with Feta and Mint”
I normally am not a big watermelon fan but I do enjoy it as a salad ingredient. This sounds like the perfect summer salad, and I love the tang of lime juice being added to the dressing. It was interesting when we were in Italy this month, at the end of every meal at someone’s home, they would bring out big bowls of watermelon to nibble on. Was a great way to hydrate while enjoying something sweet and this is from someone who is usually not a fan.