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Watermelon-Cucumber Salad with Feta

Name: Watermelon-Cucumber Salad with Feta
Prep time: 20 min
Total time: 20 min
Cuisine: Vegetarian
Ingredients: 4 cups watermelon, cut into 1-inch cubes; 1 cup cucumber, diced (may peel, if desired); 2 teaspoons avocado oil or olive oil; 1 teaspoon lime zest; Juice + zest of 1 lime (about 1 tablespoon juice); ¼ teaspoon fine salt; ¼ cup fresh mint leaves, roughly chopped or torn; ½ cup crumbled feta cheese; 2 tablespoons thinly sliced red onion or shallots; 3 cups arugula or other greens of choice

EF Egg-Free GF Gluten-free NF Nut-free GR Grain-Free VG Vegetarian

Sweet, juicy watermelon gets tossed with salty feta cheese and tart lime juice for a summery salad that's unexpectedly delicious.

20 mins

0 /5

2 Comments

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By: Jessica Beacom Updated: 7/4/21

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Got watermelon? Try something new with this Watermelon-Cucumber Salad with Feta for an unexpectedly delicious, sweet-savory side dish that just screams “summer.”

Overhead view of a bowl of Watermelon-Cucumber Salad with Feta

Got melons?

Melons of all kinds are coming in hot right now at farmer’s markets, roadside stands, CSA boxes and supermarkets across North America as we reach the height of summer. Few would argue that nothing says “summer” like a big, juicy watermelon. And nothing really beats a big bowl of watermelon on a hot day…until now. This Watermelon-Cucumber Salad with Feta promises to give that bowl of plain watermelon a run for its money.

A stack of sliced watermelon pieces on a blue countertop

Sweet Meets Savory.

I don’t know why this salad “works,” but it just does. Even though it may seem like an unusual combination of ingredients there’s something about the sweet watermelon, crunchy cucumbers, tart lime, salty feta and fresh mint that makes it unbelievably delicious and refreshing.

Close up view of a bowl of Watermelon-Cucumber Salad with Feta topped with fresh mint

Prep Ahead (but not too far ahead!).

I’ll be the first to say that this salad is an excellent choice for potlucks and parties and impromptu backyard barbecues. I know because when testing the recipe I made it three times and served it for each of those occasions and got rave reviews. It’s also great for meal preps, BUT there’s a caveat and that’s that you can’t make it too far in advance or you’ll have a watery, somewhat soggy mess on your hands. That being said, here are my tips for prepping it ahead:

Cube the watermelon and dice the cucumber up to 1 day in advance, storing them separately in covered containers in the fridge until ready to use.
Slice the shallots or red onions up to 2 days in advance. Store in the fridge until ready to use.
Prepare the dressing up to 2 days in advance. Store in the fridge until ready to use.

When it’s go-time, gently toss everything together and serve.

Close up view of a bowl of Watermelon-Cucumber Salad with Feta with a fork going into a piece of watermelon

Ready, set, enjoy!

Serve this Watermelon-Cucumber Salad with Feta alongside your favorite protein for an easy, refreshing and unexpectedly delicious side dish that celebrates the freshest flavors that summer has to offer.

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!

Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She's been raising backyard chickens for over a decade. When she's not in the kitchen you'll find her mountain biking, gravel cycling, telemark skiing, and camping.