Watermelon Cucumber Feta Salad

Name: Watermelon Cucumber Feta Salad
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 6 cups Seedless Watermelon Cut Into 1-Inch Cubes; 2 English Cucumbers Halved and Sliced; 6 ounces Feta Cheese Coarsely Crumbled; 1/2 cup Fresh Mint Leaves Torn; 1/3 cup Red Onion Thinly Sliced; 3 tablespoons Fresh Lime Juice; 2 tablespoons Extra-Virgin Olive Oil; 1 tablespoon Red Wine Vinegar; 1/2 teaspoon Kosher Salt; 1/4 teaspoon Freshly Ground Black Pepper

Watermelon cucumber feta salad with mint on a serving platter

Priya Sharma

Published: July 27, 2026

Categories: Vegetables, Vegetarian, Fruits, Gluten-Free, Fruit Salads

Tags: gluten-free, Vegetarian, No-Cook, Cucumber, Feta, Cookout, Watermelon, Summer Salad

Watermelon Feta Salad

Cold watermelon, crisp cucumber, salty feta, and mint meet a sharp lime dressing in a refreshing salad made for warm-weather cookouts.

Prep Time:25 minTotal Time:25 minServings:8Difficulty:Easy

Watermelon and cucumber are at their best when they stay cold and crisp. Here they form the juicy base of a salad with enough acidity and salt to stand beside smoky burgers, grilled chicken, and sweet summer corn.

A lime dressing sharpened with red wine vinegar keeps the fruit from tasting cloying. Crumbled feta brings richness, while mint and a small amount of red onion add a clean herbal finish and gentle bite.

The key to a salad that does not flood the serving bowl is a short draining step. Chilling and draining the cut watermelon and cucumber separately removes loose juice without seasoning away their fresh texture.

Prepare the dressing and cut the produce ahead, but keep every component separate and refrigerated. Toss the salad shortly before serving so the feta remains distinct, the mint stays green, and the fruit holds its shape.

Nutrition (per serving)

Calories:164 kcal

Protein:5 g

Carbs:18 g

Fat:9 g

Directions

1

Spread the watermelon cubes on a rimmed tray lined with a clean kitchen towel. Place the sliced cucumbers in a colander. Refrigerate both for 15 minutes so excess surface moisture can drain away.
2

Soak the sliced red onion in a small bowl of ice water for 10 minutes to soften its sharpness. Drain thoroughly and pat dry.
3

Whisk the lime juice, olive oil, red wine vinegar, kosher salt, and black pepper in a small bowl until the dressing looks lightly emulsified.
4

Lift the chilled watermelon from the towel and blot any visibly wet pieces. Shake the cucumber colander well, then blot the slices dry without crushing them.
5

Place the watermelon, cucumber, and drained onion in a wide serving bowl. Pour over the dressing and fold gently with a large spoon until the fruit is evenly glossed.
6

Add the feta and torn mint. Fold only two or three times so the feta remains in visible pieces and the mint is distributed without bruising.
7

Taste immediately and adjust with a small pinch of salt or squeeze of lime if needed. Serve cold within 30 minutes, draining off any accumulated liquid before a second serving.

Ingredients

Seedless Watermelon Cut Into 1-Inch Cubes:6 cups
English Cucumbers Halved and Sliced:2
Feta Cheese Coarsely Crumbled:6 ounces
Fresh Mint Leaves Torn:1/2 cup
Red Onion Thinly Sliced:1/3 cup
Fresh Lime Juice:3 tablespoons
Extra-Virgin Olive Oil:2 tablespoons
Red Wine Vinegar:1 tablespoon
Kosher Salt:1/2 teaspoon
Freshly Ground Black Pepper:1/4 teaspoon

Tips & Notes

Choose a firm, deeply colored watermelon; overripe fruit releases more liquid and breaks during tossing.
Keep the drained produce, dressing, feta, and mint in separate covered containers for up to 6 hours before assembling.
For outdoor service, nest the serving bowl over ice and return leftovers to refrigeration within 2 hours, or within 1 hour when the temperature is above 90°F.