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This watermelon cucumber salad could not be more refreshing! It pairs sweet melon with feta cheese, fresh basil and lemon zest.

Watermelon salad

It’s summer! We’re 1,000% embracing outdoor living this year: growing a garden, fixing up our patio, and eating all our meals outside. Our 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 you’ll agree: it could not be more refreshing!

What’s in this 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. You’ve got to have a super ripe watermelon and high quality feta cheese to make this one taste like 1 million bucks. Here’s what’s in this watermelon cucumber salad:

  • Ripe watermelon
  • Feta cheese crumbles
  • Baby or English cucumber (or use a standard cucumber and peel it!)
  • Fresh basil
  • Lemon
Watermelon salad recipe

Mix it up: other topping ideas!

For the topping of this watermelon cucumber salad, we’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!
How to make watermelon salad

How to tell if a watermelon is ripe?

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 to do with leftover watermelon rind? Make Pickled Watermelon Rind!

Suggested wine pairing: rosé!

Of course, what’s better for outdoor living than sipping a glass of rosé? For this outdoor meal with our watermelon cucumber salad, we served it with the La Rue Côtes de Provence Rosé from ALDI. It’s dry and full bodied, with hints of strawberry. Other great drink pairings for this watermelon cucumber salad:

Watermelon salad with feta and cucumber

How to serve this watermelon cucumber salad

This watermelon cucumber salad goes with just about anything that hits your outdoor table! Alex and I created this especially as a Memorial Day recipe! Here’s what we served it with:

Cookout potluck Memorial day

More recipes that pair well

If you need a few more ideas: there’s lots where that comes from! Here a few more summer recipe ideas that pair well with watermelon cucumber salad:

This watermelon cucumber salad recipe is…

Vegetarian and gluten-free.

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Watermelon salad

Watermelon Cucumber Salad

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  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 1x


This watermelon cucumber salad could not be more refreshing! It pairs sweet melon with feta cheese, fresh basil and lemon zest.


  • 8 cups cubed ripe seedless watermelon (1 8-pound watermelon)
  • 2 organic mini cucumbers or ½ English cucumber (1 cup sliced)
  • 2 ounces Feta cheese crumbles
  • Zest of 1/2 lemon
  • 4 basil leaves
  • Sea salt, for garnish


  1. Chop the watermelon into cubes. Slice the cucumbers (if using an English cucumber, slice it into half moons). Chop the basil. Zest the lemon.
  2. Arrange the watermelon and cucumbers on a platter. Sprinkle with feta crumbles, lemon zest, and sea salt. Taste and adjust flavors as desired. (If you’d like, you can add freshly ground black pepper or a drizzle of olive oil.) Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a lot of water after it is cut. Then assemble the salad directly before serving.
  • Category: Salad
  • Method: Raw
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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