Watermelon Cucumber Salad is a refreshing, no-cook summertime side that’s always a hit. Watermelon and cucumbers are tossed in a simple oil and lime vinaigrette with a sprinkle of feta cheese. Ready in just 20 minutes, this quick, hydrating side dish is the perfect partner for grilled burgers.
Holly’s Recipe Highlights: Watermelon Cucumber Salad
- Flavor: Sweet watermelon, crisp cucumbers, and salty feta are tossed with fresh basil and a tangy lime vinaigrette for the perfect combo of sweet, savory, and herby goodness.
- Difficulty: This recipe is made with a handful of basic ingredients and one step, making it a quick and easy beginner dish.
- Technique: Toss this salad gently so the cubes of watermelon and cucumber stay intact and juicy.
- Make Ahead: Prep the watermelon and cucumbers ahead, then assemble the salad just before serving for the best flavor.
Total Time: 20 Mins Servings: 8 Cooking Method: Chilled
Ingredients for Watermelon Cucumber Salad
- Watermelon: Seedless watermelons make for quicker prep. Pick one that’s heavy with a yellow spot where it grew on the ground. It should sound hollow when you tap it. Or use pre-cut watermelon to make this step extra simple!
- Cucumber: English cucumbers have fewer seeds and thinner skin, so no peeling is needed, letting them hold up longer in the salad. If using regular cucumbers, peel and scoop the seeds out with a spoon.
- Dressing: Oil and lime juice help blend the watermelon and cucumber flavors. Add basil, a little bit of chopped mint (optional), or a splash of bottled vinaigrette for more flavor.
- Cheese: Feta is a salty, creamy cheese with a tart flavor that balances out the sweet melon and cucumbers. Replace with grated Parmesan cheese, blue cheese crumbles, or cotija.
- Variations:
- Create a colorful salad by adding a combination of honeydew and cantaloupe along with the watermelon.
- Add sliced black olives, halved grapes, or pickled red onions for a fresh and tangy flavor.
How to Make Watermelon Cucumber Salad
- Prep ingredients and add to a large mixing bowl (full recipe below).
- Toss with the homemade dressing and top with feta cheese before serving.
Holly’s Quick Summer Salad Tips
- Bite-Size Pieces: Be sure to cut the watermelon and cucumbers into bite-sized pieces so a little bit of everything gets into each bite.
- Drain Watermelon: If using pre-packaged watermelon, drain off the excess liquid so the dressing doesn’t get too watery.
- Add Feta Last: Feta can soften and break apart if overmixed. So sprinkle it on top right before serving for the best texture.
- Keep it Cool: This salad is best served chilled. If serving outdoors, fill a larger bowl or tray with ice and set the salad bowl right on top to keep it cool.
Keep Leftovers Fresh
Keep leftover salad in a covered container in the refrigerator for up to 3 days. Drain and stir the salad, then refresh with a new dressing and sprinkle of fresh feta before serving.
Other Delish Summer Salads
Have you tried this Watermelon Cucumber Salad? Leave a comment and rating below.
Watermelon Cucumber Salad
Equipment
Ingredients
- 6 cups watermelon cubes cut in 1-inch cubes
- 1 English cucumber diced
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh basil
- salt and pepper to taste
- ½ cup crumbled feta cheese
Instructions
- In a large bowl add the watermelon, cucumber, olive oil, lime juice, and basil. Toss to coat. Season with salt and pepper to taste.
- Top with feta cheese and serve.
Notes
- Use pre-cut watermelon for quick and easy prep.
- Prep ingredients in advance, them assembly just before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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