Watermelon Cucumber Salad with Feta
When temperatures are high, I always gravitate towards recipes that are equally as easy as they are cooling. This refreshing Watermelon and Cucumber Salad with Feta is the perfect light lunch, backyard barbecue side, or a sunny picnic snack that will help you beat the heat and have you slurping up the dressing. The juicy sweetness of watermelon, cooling bite of Persian cucumbers and salty feta has me happy enough but the tangy, (optionally) boozy dressing takes it up a notch.
Mixed with fresh basil, mint, and arugula, this salad is such a refreshing way to impress at your next summer party and is easy to throw together at the last minute. The vibrant colors and flavors make it a crowd-pleaser, and it pairs beautifully with a chilled glass of rosé. Serve it chilled for the ultimate cool-down experience on a hot day, and watch it become a seasonal favorite.
Picking the perfect watermelon for this salad
Watermelons are in peak season from late May to early September, offering the juiciest and sweetest fruit through the peak heat of summer. When picking the perfect watermelon, look for one that feels heavy for its size with a creamy yellow spot where it sat on the ground to ripen. A ripe watermelon will have a deep, hollow sound when you lightly tap it but that yellow spot is the key to sweet melon.
Need help breaking down a watermelon?
Cut a small slice off the bottom and top of a watermelon to create a flat, stable surface. This will prevent it from rolling around while you’re cutting. Place the watermelon upright on one of the flat ends. Starting from the top, cut down along the curve of the fruit, removing the green rind and white pith, continuing around. Check for any remaining pith and trim it off. From here, you can easily slice the watermelon vertically into big planks, then cut into 1” spears, and then into 1” cubes.
Hot tips for this cooling salad
This salad is best served fresh so if you need to prep ahead, just cut your watermelon and cucumber beforehand and store them separately until you’re ready to serve.
If you end up with a bigger watermelon than what you need here, blend the extras with mint and lime juice for a refreshing agua fresca—or just go heavy on the watermelon here.
The booze is totally optional here and you could get a little extra wild and swap the rum for tequila!
Watermelon Cucumber Salad with Feta
Beat the summer heat with this easy and refreshing Watermelon and Cucumber Salad with Feta. With juicy watermelon, crisp cucumbers, salty feta, and a tangy dressing, this salad is perfect for light lunches, barbecues, or picnics!
Ingredients
- 4½ cups cubed watermelon
- 2 Persian cucumbers
- ½ cup feta cheese, crumbled
- 1 cup arugula or watercress
- ¼ cup torn basil
- ¼ cup torn mint leaves
- 2 tablespoons white balsamic
- ½ lime, juiced
- 1 tablespoon white rum, optional
- Olive oil, finishing drizzle
Instructions
- Do some prep: Cube up enough watermelon to get 4½ cups (see notes above). Slice, or mandoline, 2 Persian cucumbers into ¼” rounds. Tear up ¼ cup of basil and ¼ cup mint.
- To a mixing bowl, add the watermelon, cucumbers, basil, mint, and 1 cup of arugula or watercress.
- Add in 2 tablespoons white balsamic vinegar, juice of ½ a lime, a pinch of salt, and 1 tablespoon white rum (if using) over top of the salad. Toss everything together. Taste for seasoning and adjust if necessary.
- Transfer the salad to a serving dish, spooning the juices and dressing over top. Garnish with crumbled feta, a drizzle of olive oil and a few cranks of fresh cracked pepper.
