SIMPLE Watermelon + Cucumber + Feta Salad

I toss together this SIMPLE Watermelon + Cucumber + Feta Salad when I want a bright, refreshing dish that’s effortless and satisfying. Crisp cucumbers, sweet watermelon, and salty feta cube up into a quick salad I can enjoy at lunch, with snacks, or as an easy side.

Why You’ll Love This Recipe

I love how it balances juicy sweetness, cool crunch, and creamy saltiness in just a few ingredients. No cooking, minimal prep, and it’s colorful and vibrant—perfect for hot days, picnics, or when I want something light yet flavor-packed.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh watermelon, cubed

• English cucumber or seedless cucumber, sliced or cubed

• Feta cheese, cubed or crumbled

• Fresh mint or basil leaves, roughly torn

• Lime juice or lemon juice

• Olive oil (optional, for richness)

• Salt and freshly ground black pepper

• Optional: a sprinkle of chili flakes or cracked pepper for warmth

directions

1. I start by combining watermelon cubes and cucumber pieces in a large bowl.

2. I scatter the feta over the top along with fresh mint or basil.

3. In a small bowl, I whisk together juice (lime or lemon), a drizzle of olive oil, and a pinch of salt and pepper until emulsified.

4. I drizzle the dressing over the salad and gently toss to coat.

5. I taste and adjust—sometimes I add a squeeze more citrus or a little more salt or pepper.

6. I serve it chilled or at room temperature, depending on the mood and weather.

Servings and timing

• Servings: Makes about 4 cups—serves 4 as a side or 2–3 as a light lunch

• Prep time: ~10 minutes

• Total time: ~10 minutes

Variations

• Herb swap: I use fresh basil or cilantro instead of mint for a different herb flavor.

• Spicy touch: I sprinkle crushed chili flakes or ground black pepper over the top for subtle heat.

• Sweet twist: I drizzle a bit of honey or balsamic glaze instead of olive oil for a sweeter edge.

• Crunchy boost: I toss in toasted pine nuts or sliced almonds for texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 1 day—best to eat it fresh, as watermelon releases juice over time. Before serving again, I gently drain excess liquid and toss it with fresh herbs or a touch more citrus.

FAQs

Can I prep this ahead?

I usually prep fruit and veggies separately and dress just before serving to keep everything crisp.

Should I remove watermelon seeds?

Yes—I use seedless watermelon or remove seeds to make it easier to eat and less messy.

Is it okay to skip the olive oil?

Absolutely—the salad is bright and flavorful with just citrus and feta; oil adds richness but isn’t necessary.

Can this be made vegan?

Yes—I use a plant-based feta or skip the cheese and add avocado for creaminess.

Can I make it a full meal?

Definitely—I sometimes add chickpeas or cooked quinoa for protein and bulk to turn it into a light, filling lunch.

Conclusion

I adore how this SIMPLE Watermelon + Cucumber + Feta Salad delivers refreshment, color, and flavor with minimal effort. It’s the kind of dish I keep in rotation all summer long—easy to make, beautiful to serve, and endlessly satisfying. I hope it becomes a staple in your kitchen as it is in mine!