Name: Watermelon Cucumber Feta Salad
Prep time: 10 min
Total time: PT-491982H36M3S
Cuisine: Mediterranean
Ingredients: 3 cups watermelon, cubed; 2 cups cucumber, diced (English or Persian); 1/2 cup crumbled feta cheese; 1/4 cup fresh mint leaves, chopped; 2 tablespoons fresh lime juice (or lemon juice); 1 tablespoon olive oil; Salt, to taste; Black pepper, to taste; Optional: handful of toasted pumpkin seeds or pine nuts

I love making this Watermelon Cucumber Feta Salad when I want something refreshing, colorful, and incredibly easy. The juicy sweetness of watermelon, the crisp bite of cucumber, and the salty creaminess of feta create the perfect balance of flavors. It’s light, vibrant, and ideal for warm days, quick lunches, or as a fresh side dish for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups watermelon, cubed

2 cups cucumber, diced (English or Persian cucumbers work great)

½ cup crumbled feta cheese

¼ cup fresh mint leaves, chopped

2 tablespoons fresh lime juice (or lemon juice)

1 tablespoon olive oil

Salt and pepper, to taste

Optional: a handful of toasted pumpkin seeds or pine nuts for crunch

Directions

I start by placing the cubed watermelon, diced cucumber, crumbled feta, and chopped mint into a large mixing bowl. I gently toss everything together so the ingredients stay intact and the watermelon doesn’t release too much juice.

Next, I drizzle the lime juice and olive oil over the salad. I season it with salt and pepper to taste, then lightly toss again to combine all the flavors evenly.

I like to serve it immediately while chilled, but sometimes I refrigerate it for about 15 to 20 minutes to let the flavors meld beautifully.

If I want extra texture, I sprinkle toasted pumpkin seeds or pine nuts on top just before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Chill Time (optional): 15–20 minutes

Total Time: 10–30 minutes depending on chilling

Variations

I sometimes switch up the herbs by using fresh basil instead of mint for a slightly sweeter, aromatic twist.

When I want a bit of sharpness, I add thinly sliced red onion. If I’m craving heat, I sprinkle in a dash of chili flakes.

For extra crunch, I enjoy adding toasted pumpkin seeds or pine nuts right before serving. I can also experiment with a drizzle of balsamic glaze for a deeper flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I keep in mind that watermelon releases water over time, so the salad may become juicier as it sits.

Before serving again, I gently stir it and, if needed, add a small squeeze of fresh lime juice to brighten it up. I do not recommend reheating this salad since it’s meant to be enjoyed cold and refreshing.

FAQs

Can I make this salad ahead of time?

I can prepare it a few hours in advance and refrigerate it. For the best texture, I prefer adding the nuts right before serving so they stay crunchy.

What type of cucumber works best?

I like using English or Persian cucumbers because they have fewer seeds and thinner skins, which makes the salad crisp and clean-tasting.

Can I use lemon juice instead of lime?

Yes, I can easily substitute lemon juice. I find that both options add a bright acidity that balances the sweetness of the watermelon.

How do I keep the salad from getting watery?

I make sure to use fresh, firm watermelon and avoid over-mixing. Serving it soon after preparation also helps maintain the best texture.

Is this salad healthy?

I consider it a light and nutritious option. It’s full of fresh fruit and herbs, and the feta adds satisfying flavor without making it heavy.

Conclusion

I find this Watermelon Cucumber Feta Salad to be the perfect combination of simplicity and bold flavor. It’s fresh, vibrant, and ideal for warm-weather meals or quick gatherings. Whenever I want something effortless yet impressive, this is one of my favorite go-to recipes.

📖 Recipe:

Watermelon Cucumber Feta Salad

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Author: Sophia
Total Time: 10–30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A refreshing and vibrant salad combining juicy watermelon, crisp cucumber, salty feta, and fresh mint, lightly dressed with lime juice and olive oil. Perfect for warm days, quick lunches, or as a colorful side dish.

Ingredients

3 cups watermelon, cubed

2 cups cucumber, diced (English or Persian)

1/2 cup crumbled feta cheese

1/4 cup fresh mint leaves, chopped

2 tablespoons fresh lime juice (or lemon juice)

1 tablespoon olive oil

Salt, to taste

Black pepper, to taste

Optional: handful of toasted pumpkin seeds or pine nuts

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Instructions

Place the cubed watermelon, diced cucumber, crumbled feta, and chopped mint into a large mixing bowl.
Gently toss to combine, being careful not to break down the watermelon.
Drizzle lime juice and olive oil over the salad.
Season with salt and pepper to taste.
Lightly toss again until evenly coated.
Serve immediately while chilled, or refrigerate for 15–20 minutes to allow flavors to meld.
Sprinkle toasted pumpkin seeds or pine nuts on top just before serving, if desired.