Watermelon Cucumber Salad

Name: Watermelon Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 8 cups cubed ripe seedless watermelon (1 8-pound watermelon); 2 organic mini cucumbers or 1/2 English cucumber (1 cup sliced); 2 ounces Feta cheese crumbles; Zest of 1/2 lemon; 4 basil leaves; Sea salt, for garnish

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This watermelon cucumber salad is the most refreshing thing you can make in 10 minutes. Sweet melon, crisp cucumber, salty feta, basil, and lemon zest.

It’s summer! I’m 1,000% embracing outdoor living this year: growing a garden, fixing up our patio, and eating all our meals outside. My latest recipe to pair with this endeavor: Watermelon Cucumber Feta Salad! It’s so easy to make and goes with literally anything you throw on the grill.

Sweet melon with salty feta are a genius pairing. Top them off with cucumber, fresh basil and lemon zest. Give it a taste and I think you’ll agree: it could not be more refreshing!

Ingredients For Watermelon Cucumber Salad

This watermelon cucumber salad recipe is truly easy to make and it’s one of the best watermelon recipes out there. It’s just matter of chopping a few ingredients and throwing them together on a platter. It’s a fantastic accessory for summer cookouts and potlucks. But because it’s so simple, the quality of the ingredients is key. Here’s what’s in this watermelon cucumber salad:

Ripe watermelon: You’ve got to have a super ripe watermelon to make this one taste like 1 million bucks. Using seedless watermelon is key.
Cucumbers: Mini or Persian, or half an English cucumber sliced into half moons. A standard slicing cucumber works too, just peel it first. I always prefer English cucumber for its sweet flavor and no seeds.
Feta cheese: Buy the block packed in brine, not the pre-crumbled tub. It’s creamier and saltier.
Fresh basil: Thinly sliced. Mint is the classic swap (see my Watermelon Mint salad).
Lemon: Only the zest (here’s how to zest a lemon).

How To Pick A Ripe Watermelon

Here are a few tips for picking out a ripe watermelon for this watermelon cucumber salad! There’s really nothing worse than an unripe watermelon: it’s not sweet at all (we know from experience)! To make sure you get ruby red, sweet flesh inside, here’s what to do:

Check the lighter spot where the watermelon rested in the field. It’s called a field spot. If the field spot is white, it’s unripe: if the spot is yellow, it’s ripe.
It should feel heavy. The watermelon should feel very heavy, which means there’s a lot of juice inside.

What Dressing Goes On Watermelon Cucumber Salad?

My recipe doesn’t call for a dressing on purpose: the melon releases enough juice to become its own dressing. That said, if you want one, keep it to two ingredients and add it at the table:

Lime and olive oil. Add a tablespoon each of fresh lime juice and olive oil, spooned over the top.
Chili and lime. A pinch of Tajín with lime juice, the flavors behind Mexican grilled corn.

Flavor Variations To Try

For the topping of this watermelon cucumber salad, I’ve called for chopped basil, lemon zest, and some sea salt. But you can get as creative as you’d like! Here are some ideas:

Herbs. Use a different herb like mint or oregano.
Pepper or olive oil: You can even top with fresh ground pepper, or add a drizzle of olive oil.
Other citrus: If you’d like it tangier, add lemon juice — or go with lime zest instead!

What To Serve With Watermelon Cucumber Salad

This watermelon cucumber salad goes with just about anything that hits your outdoor table! I created this first as a Memorial Day recipe, but it’s gone on to become a standard at many summer cookouts. Here’s what I like serving it with:

Portobello Mushroom Burger or Chicken Burgers
Creamy Red Potato Salad or French Potato Salad
Grilled Caesar Salad
Grilled Corn on the Cob or Mexican Grilled Corn
Easy Bean Salad or Black Bean and Corn Salad
Grilled mushrooms and peppers
Fresh strawberries and blackberries
Strawberry rhubarb crisp or classic strawberry crumble

Leftover Storage and Make Ahead

Make ahead: Cube the watermelon and slice the cucumber up to 1 day in advance and store them in separate containers in the refrigerator. Then assemble the salad no more than 10 minutes before serving.

Leftovers: Assembled salad keeps about 1 day, refrigerated. It releases a lot of liquid and the cucumber softens, but you can simply drain before serving. You could also blend leftovers into a watermelon gazpacho.

Dietary Notes

This watermelon cucumber salad recipe is vegetarian and gluten-free.

Frequently Asked Questions

What flavors go well with watermelon?

Salt (feta, sea salt, prosciutto), acid (lime juice, lemon zest, balsamic), heat (chili, jalapeño), and fresh herbs (basil, mint, oregano).

Can you make watermelon cucumber salad ahead of time?

Prep the components ahead, but assemble at the last minute. Once salt and feta touch the watermelon, it releases water fast — within 30 minutes you’ll have a puddle.

What protein goes well with a watermelon salad?

Grilled shrimp, salmon, and chicken. For vegetarian protein, add white beans or serve it with a bean-based burger.