Watermelon and Cucumber Salad

This summer-perfect watermelon cucumber salad brings together the most refreshing ingredients of the season into one vibrant, cooling dish. I've served this at countless backyard gatherings where it disappears within minutes, the perfect antidote to hot summer days when nobody wants to turn on the oven.

I first created this salad during a particularly brutal heatwave when the thought of cooking anything seemed impossible. What started as a desperate attempt to use the watermelon in my fridge became our family's most requested summer dish, especially for our annual Fourth of July celebration.

Ingredients

• Seedless watermelon: The star of the show provides natural sweetness and hydration. Look for one that feels heavy for its size with a creamy yellow spot indicating ripeness
• English cucumber: Provides the perfect crisp contrast to juicy watermelon. English varieties have thinner skin and fewer seeds than regular cucumbers
• Feta cheese: Adds a salty creaminess that balances the sweet watermelon. Traditional Greek or sheep milk feta offers the best flavor and texture
• Fresh mint leaves: Brings a cooling brightness that elevates the entire dish. Choose bunches with vibrant green leaves and strong aroma
• Fresh lime juice: The acidity cuts through the sweetness and helps ingredients shine. Always use fresh squeezed for the brightest flavor
• Extra virgin olive oil: Creates a light dressing that helps flavors meld together. Use a good quality oil since you'll taste it in this simple preparation
• Salt and pepper: Enhances all other flavors in the salad. Flaky sea salt works particularly well here

Step-by-Step Instructions

Prepare the watermelon:

Cut your watermelon into consistent 1-inch cubes, discarding any white rind. I find that chilling the watermelon beforehand makes it easier to cut cleanly and creates a colder finished salad.

Slice the cucumber:

Cut your English cucumber in half lengthwise, then slice into thin half-moons about ¼-inch thick. The thin slices allow the cucumber to better absorb the dressing and complement the larger watermelon pieces.

Prepare the herbs:

Stack mint leaves together, roll them tightly, then slice into thin ribbons. This chiffonade technique releases more mint oils and distributes the flavor more evenly throughout the salad.

Combine base ingredients:

In a large bowl, gently combine the watermelon cubes and cucumber slices. Use a rubber spatula rather than tongs to prevent crushing the delicate watermelon.

Add toppings:

Sprinkle the chopped mint and crumbled feta over the watermelon mixture. Distribute evenly to ensure every serving gets a good balance of ingredients.

Dress the salad:

Drizzle fresh lime juice and olive oil over the entire salad. The bright acidity of lime perfectly complements the sweet watermelon while the olive oil helps carry flavors.

Season to taste:

Add salt and freshly cracked black pepper according to your preference. Start with less as the feta already provides saltiness, and you can always add more.

Toss and serve:

Gently fold all ingredients together using a large spoon or rubber spatula. Move slowly to keep the watermelon intact while ensuring even distribution of ingredients.

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The fresh mint in this recipe transforms what could be an ordinary fruit salad into something special. My grandmother always had mint growing in her garden, and this recipe reminds me of summers spent helping her harvest herbs while she taught me how ingredients work together. She would say the mint "wakes up your mouth" and prepares it for the next bite.

Make-Ahead Tips

This salad is best prepared shortly before serving, but you can prep components ahead of time. Cube watermelon and slice cucumber up to 24 hours in advance and store separately in airtight containers in the refrigerator. Chop mint and prepare dressing up to 4 hours ahead, keeping refrigerated. Assemble everything just before serving for the freshest taste and texture.

Perfect Pairings

This refreshing salad pairs beautifully with grilled meats and seafood. Try it alongside lemon herb grilled chicken, garlic shrimp skewers, or even a simple grilled steak. For a complete summer meal, serve with corn on the cob and a glass of chilled rosé or sparkling water with lime. The cool, juicy salad provides a perfect counterpoint to charred, smoky flavors from the grill.

Clever Variations

Transform this basic recipe by incorporating different flavors and ingredients. Swap mint for basil or cilantro for a completely different profile. Add thinly sliced red onion for a sharper contrast, or include avocado cubes for creamy richness. For a spicy kick, sprinkle with a pinch of red pepper flakes or add finely diced jalapeño. You can also substitute goat cheese for feta or add a handful of toasted pistachios for crunch.

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Frequently Asked Questions

→ Can I use other types of melon instead of watermelon?

Yes! You can try cantaloupe or honeydew as a substitute for watermelon. They pair well with cucumber and feta.

→ What type of cucumber is best for this salad?

English cucumbers are ideal as they are seedless and have a thin skin. If using regular cucumbers, consider peeling them for a smoother texture.

→ Can I make this salad in advance?

Yes, but it's best to add the lime dressing and feta just before serving to keep the salad fresh and prevent it from becoming soggy.

→ Can I use a different cheese instead of feta?

If you prefer, try goat cheese or ricotta salata as alternatives to feta. They also add a creamy texture.

→ How should I store leftover salad?

Store the salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh.

→ What can I serve alongside this salad?

This salad pairs well with grilled chicken, fish, or even a simple slice of crusty bread for a light, summery meal.