This healthy Watermelon, Cucumber and Feta Salad is a summertime favorite. Bright, refreshing, and quick to prepare, it balances sweet, crisp watermelon and cucumber with salty feta and a tangy, zesty dressing. It makes a perfect side for backyard barbecues, grilled meats, or a light lunch, and it holds up well in the refrigerator so you can make it ahead.
Ingredients
- Seedless watermelon, rind removed and cubed (about 6 cups)
- English cucumbers, peeled and chopped (2 medium)
- Feta cheese, crumbled (about 2 cups)
- Shallot, finely diced (1 small)
- Apple cider vinegar (1/4 cup)
- Lemon juice (2 tablespoons)
- Lemon zest (1 tablespoon)
- Olive oil (1/3 cup)
- Dried thyme (1/2 teaspoon)
- Sea salt (1/2 teaspoon, or to taste)
- Coarse ground black pepper (1/4 teaspoon)
Instructions
1. In a large serving bowl, combine the cubed watermelon, chopped cucumber, crumbled feta, and finely diced shallot. Toss gently so the cheese mixes in without breaking up too much.
2. In a small bowl or jar, whisk together the apple cider vinegar, lemon juice, lemon zest, olive oil, dried thyme, salt and pepper until the dressing is smooth and well combined.
3. Pour the dressing evenly over the watermelon mixture and stir gently to coat all ingredients. Taste and adjust seasoning with a little more salt or lemon if desired.
4. Refrigerate for at least 1 hour to allow flavors to meld and to serve the salad cold. For best results, prepare it a few hours or the night before so it is thoroughly chilled and the dressing has blended into the fruit and vegetables.
Hint: When serving, use a slotted spoon so you leave behind excess juice in the bowl but keep the flavorful pieces on the plate.
Substitutions
- Honeydew or mixed melons — Swap part or all of the watermelon for honeydew or golden melon for a different sweetness and texture.
- Lime juice/zest — Replace lemon juice and zest with lime for a slightly brighter, tangier profile.
- Avocado oil — Substitute avocado oil for olive oil if you prefer a milder oil flavor.
- Queso fresco — Use queso fresco or another crumbly fresh cheese instead of feta for a milder, creamy option.
Variations
- Spicy: Add a pinch of cayenne or a small amount of finely diced jalapeño to the dressing for a kick.
- Deluxe melon salad: Combine watermelon, honeydew and cantaloupe for a colorful, multi-melon version. Add fresh mint or basil for herb-forward flavor.
- Greens added: Serve the salad over a bed of baby arugula or mixed greens to make it more of a composed salad.
Supplies
- Large serving bowl
- Small bowl or jar for the dressing
- Sharp knife and cutting board
- Measuring spoons and cups
- Slotted spoon for serving (recommended)
Storage
Store the salad in an airtight container in the refrigerator for up to 5 days. The watermelon and cucumber will release more liquid over time; this is normal. Keep any extra dressing separate if you want to preserve the salad texture for longer, and add just before serving.
Top tip
Because the salad becomes juicier as it sits, serve with a slotted spoon so you transfer solids and leave most of the accumulated juice behind. If you prefer less juice, drain the salad briefly in a colander before plating.
FAQ
This watermelon, cucumber and feta salad pairs beautifully with grilled meats such as steak, burgers, or chicken. It also complements seafood, roasted vegetables, and light sandwiches, and it makes a colorful addition to any summer buffet.
Stored in an airtight container, the salad keeps well for up to 5 days. Expect it to become slightly more watery over time as the fruit and cucumber release juice.
Look for a watermelon with deep-colored stripes and a dull rind rather than a shiny one. A creamy yellow field spot, where the melon sat on the ground, often indicates ripeness. A hollow sound when you knock on the rind is another common sign of a ripe, juicy melon.
No, watermelons do not continue to sweeten significantly after harvest. For the best flavor, choose a ripe melon when you buy it rather than expecting it to ripen further at home.
