This watermelon cucumber salad is light and refreshing! It's tossed with feta, mint, and a simple olive oil dressing.
About This Recipe
This recipe is the ultimate summer salad! It can be served as a side dish or as a light meal.
This salad is made with a refreshing mix of watermelon and cucumber, creamy feta cheese, plus a hint of mint and lime. The flavors are fresh, bold, and SO crave-worthy.
Here's a few popular substitutions and additions to this recipe:
- Mint: if you can't find fresh mint, fresh basil leaves will also work. Or you can omit this all together.
- Lime: to ramp up the lime flavor, add the zest of your lime.
- Honey: swap this out for your preferred sweetener, like maple syrup.
- Cucumber: any variety of cucumber will work for this recipe. I tend to use small Persian cucumbers. If you use a large cucumber, slice it into quarters or halves.
One of the best parts of this recipe is that it's completely customizable. Add more honey, lime, or salt depending on personal preference.
Frequently Asked Questions
I find that this recipe takes about 1 mini watermelon, cubed. The easiest way to cube your watermelon is to cut off the sides and then slice it: here's a quick tutorial.
Watermelon salad can be served as a light meal or as a side dish. It's best served cold, and within about 2 hours of making it.
Store any leftovers in an airtight container in the fridge. The texture of this salad is best within about 2 hours of making it, but it will stay good for up to 3 - 4 days.
This recipe is a twist on our popular Watermelon Blueberry Salad, which is a favorite for its festive red, white and blue colors.