Watermelon Cucumber Feta Salad

This Watermelon Cucumber Feta Salad is everything I look for in a summer dish—light, refreshing, and just the right balance of sweet, tangy, and salty. The juicy watermelon and crisp cucumber pair beautifully with the creamy feta and punchy red onion, while the simple vinaigrette brings it all together. I love serving this as a side at cookouts or as a quick lunch on a hot day.

Why You’ll Love This Recipe

• It’s quick to make—just toss and serve
• The flavor is bright, bold, and totally refreshing
• It balances textures with crunchy cucumber and soft feta
• It works beautifully as a side or a standalone meal
• I can easily scale it up for gatherings

Ingredients

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

• 4 cups watermelon, cubed
• 1 cucumber, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Directions

Step 1: Assemble the Salad

In a large bowl, I combine the watermelon cubes, thin cucumber slices, crumbled feta, and sliced red onion. I try to keep the cuts uniform so every bite is balanced.

Step 2: Make the Dressing

In a small bowl, I whisk together the olive oil, red wine vinegar, a pinch of salt, and a few cracks of pepper. I taste and adjust as needed—it should be light and tangy.

Step 3: Toss and Serve

I drizzle the dressing over the salad and toss gently to combine, making sure the feta stays somewhat intact. Then I serve it right away while everything is cold and crisp.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Total time: 10 minutes

It’s ready in no time and ideal for summer meals.

Variations

• Add fresh herbs: A handful of mint or basil adds an extra layer of flavor.
• Include arugula or spinach: For a leafy boost, I toss in greens.
• Try balsamic glaze: Instead of the vinaigrette, I sometimes drizzle balsamic reduction over the top.
• Use other cheese: Goat cheese works well if I want something creamier.

Storage/Reheating

• Store leftovers in an airtight container for up to 1 day. The watermelon starts releasing juice, so I keep the dressing separate if I plan to serve it later.
• Reheating isn’t needed—this is a chilled salad best served cold.

FAQs

Can I make this salad ahead of time?

Yes, I prep the ingredients a few hours ahead and store them separately. I combine them with the dressing just before serving.

What type of cucumber works best?

I prefer English cucumbers because they’re seedless and have thin skin, but regular cucumbers work too if peeled.

Can I use a different vinegar?

Yes, white wine vinegar or apple cider vinegar both work well. I just adjust the amount to keep the flavor light.

Is it possible to make it dairy-free?

Absolutely. I skip the feta or use a plant-based feta alternative.

Can I use pre-cut watermelon?

Yes, if it’s fresh. I just make sure it’s not overly wet to avoid watering down the salad.

Conclusion

This Watermelon Cucumber Feta Salad is my go-to when I need something fresh and fuss-free. I love how it brings a little bit of everything—sweet, savory, tangy, and creamy—into one gorgeous bowl. It’s the kind of dish that makes summer meals feel extra special without any extra work.

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