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Watermelon Salad with Feta: A Crisp, Chilled Summer Side for Picnics Pinterest recipe pin

Fresh Watermelon Salad with Feta, Cucumber, and Mint

A bright, chilled watermelon salad with tangy feta, crisp cucumber, and a citrus-mint dressing that stays fresh for picnics and summer dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups seedless watermelon cut into 1-inch cubes, chilled
  • 2 cups English cucumber sliced 1/2-inch thick, chilled
  • 5 ounces feta cheese crumbled (block feta crumbled by hand)
  • 1/4 cup fresh mint leaves roughly chopped
  • 2 tablespoons fresh basil thinly sliced
  • 3 tablespoons fresh lime juice about 1–2 limes
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons honey or agave syrup
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 small red onion thinly sliced (optional, soaked in cold water 10 minutes)
Optional add-ins
  • 1/3 cup toasted pistachios or pepitas optional
  • 1 cup halved cherry tomatoes optional

Equipment

  • 1 Sharp chef's knife
  • 1 Large cutting board
  • 1 Medium bowl
  • 1 Fine-mesh strainer or colander
  • 1 Small bowl or jar for dressing

Method
 

Prepare the fruit and vegetables
  1. Cut the watermelon into 1-inch cubes and place in a colander set over a bowl; refrigerate for 15–20 minutes to drain excess juice.
  2. Slice the English cucumber into 1/2-inch rounds (or halve lengthwise and slice); pat dry with a towel and chill for 10 minutes. If using a garden cucumber, remove seeds or salt and drain it for 10 minutes, then rinse and pat dry.
Make the dressing
  1. In a small bowl or jar, whisk together lime juice, honey, olive oil, kosher salt, and black pepper until combined; stir in the chopped mint and basil.
Assemble
  1. Place drained watermelon and chilled cucumber in a medium bowl and add one-third of the dressing; toss very gently to coat and refrigerate, covered, for up to 10 minutes.
  2. Right before serving, crumble the feta over the salad, add thinly sliced red onion if using, and drizzle the remaining dressing; give one gentle toss so the feta remains in crumbly pockets.
  3. Garnish with whole mint leaves, toasted pistachios or pepitas if using, and an extra pinch of flaky sea salt to taste.

Notes

Keep watermelon and cucumber chilled and drained to avoid a watery salad; pack dressing and feta separately for picnics and combine at the last minute. Substitute lemon for lime or parsley for basil if needed; increase dressing by 1 tablespoon for larger batches. This salad is best eaten within 24 hours as the texture softens over time.