Watermelon, Cucumber, and Feta Salad Recipe


Cucumbers add a welcome crunch to this refreshing summer salad of cubed watermelon, fresh herbs, and crumbled feta cheese. You can replace the fresh mint with basil if you prefer, or use a combination of both herbs. A personal-sized seedless watermelon is just the right size for this salad, but you can also use pre-cut melon or a portion of a larger watermelon. Be sure to dress the salad right before serving it to prevent the melon and cucumbers from watering down the vinaigrette

Watermelon, Cucumber, and Feta Salad
Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan
Active Time:
30 mins
Total Time:
30 mins
8 serves


  • 6 cups (3/4-inch) cubed seedless watermelon (from 1 personal seedless watermelon)

  • 3 cups (3/4-inch) chopped English cucumber (from 2 English cucumbers)

  • 1 (8-oz.) block feta cheese, cut into 3/4-inch cubes (about 2 cups)

  • 1/2 cup red wine vinegar

  • 1/4 cup thinly sliced shallot

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1 teaspoon thyme leaves

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 3/4 cup olive oil

  • 1/2 cup torn mint leaves


  1. Combine watermelon, cucumber, and feta in a large bowl; set aside.

  2. Combine vinegar, shallot, lemon juice, thyme, salt, and pepper in a medium bowl. Slowly drizzle in oil, and whisk until emulsified. Toss watermelon mixture with 1/2 cup of the dressing. Transfer to a serving platter, and drizzle with remaining dressing. Sprinkle with mint leaves before serving.

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