When the weather heats up, there's nothing better than a refreshing Watermelon Cucumber Salad to beat the summer heat. Topped with tangy feta cheese, fresh mint leaves, and a simple dressing of olive oil and lime juice, this salad has a burst of summer flavor in every bite.

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I love making this Watermelon Cucumber Salad for summer cookouts because nothing says summertime like fresh watermelon. It's always a hit at Memorial Day and 4th of July gatherings and I love that it's so easy to make ahead. Plus, it's a nice change of pace from the usual heavy, mayo-based salads that often show up at these events.
When I make this salad, I like to cut the watermelon and cucumber into small, bite-sized pieces so everything mixes together well. I also wait to add the mint leaves until just before serving so they stay nice and fresh.
A sprinkle of good-quality feta cheese adds a salty, tangy contrast to the sweet watermelon, but you could also use goat cheese or even leave the cheese out for a vegan or dairy-free version.
One of the great things about this salad is how easily it comes together. Just chop up the watermelon and cucumber, mix everything in a bowl, and let it chill in the fridge for a bit to let the flavors meld. I usually make it an hour or two before serving, but you can make it even further ahead if you need to. Just give it a good stir before serving to redistribute the dressing.
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

- Watermelon: Look for a ripe, sweet watermelon for this salad. It should feel heavy for its size and have a dull, not shiny, surface.
- Cucumber: English or Persian cucumbers work best for this salad because they have thin, edible skins and small, tender seeds. If you can only find regular cucumbers, you may want to peel them and scoop out the seeds before chopping.
- Mint leaves: Fresh mint is key to this salad.
- Feta cheese: A good-quality feta cheese will make a big difference in this salad. Look for a block of feta in brine, rather than pre-crumbled feta, which can be dry and lacking in flavor.
- Olive oil: Use a good extra-virgin olive oil for the best flavor.
- Lime: Fresh lime juice brightens up the flavors in this salad.
- Salt and pepper: A pinch of salt and a grinding of fresh black pepper are all you need to season this salad.
How can I tell if a watermelon is ripe?
Look for a watermelon that feels heavy for its size, has a dull (not shiny) surface, and a creamy yellow spot on the bottom where it rested on the ground. If you tap it, it should sound hollow.
How To Make Watermelon Cucumber Salad


Start by cutting the watermelon into bite-sized cubes. Aim for pieces that are about 1 inch in size so they're easy to eat and mix well with the other ingredients.
Next, slice the cucumber into similar-sized pieces. If you're using an English or Persian cucumber, you can leave the skin on and just slice it into rounds or half-moons. If you're using a regular cucumber, you may want to peel it and scoop out the seeds first.


In a large mixing bowl, combine the cubed watermelon and sliced cucumber. Give everything a gentle stir to mix it up. Crumble the feta cheese over the top of the watermelon and cucumber. If you're using a block of feta, you can use a fork to crumble it into bite-sized pieces.
Tear or roughly chop the mint leaves and sprinkle them over the salad. If you chop the mint too far ahead, it can start to brown and lose its flavor, so wait until just before serving to do this step.
Drizzle the olive oil and lime juice over the salad, then sprinkle on a pinch of salt and a grinding of black pepper. Give everything a gentle toss.
Place the salad in the fridge to chill for about 15-30 minutes before serving. This helps the flavors meld together and makes the salad extra refreshing on a hot day.
Give the salad one final stir, then transfer it to a serving bowl or platter. Garnish with a few extra mint leaves if you like, then serve chilled and enjoy!

Substitutions and Variations
- Use a different dressing. Try drizzling the salad with a balsamic glaze or a honey-lime vinaigrette for a different flavor.
- Add tomatoes. It might sound crazy, but fresh, ripe tomatoes go perfectly with watermelon!
- Change up the cheese. If you're not a fan of feta, you could swap in some fresh mozzarella balls or crumbled goat cheese.
- Add some spice. For a spicy kick, add some thinly sliced jalapeño or a pinch of red pepper flakes to the salad.
Storing and Freezing
Store: If you have any leftover Watermelon Cucumber Salad, store it in an airtight container in the fridge for up to 2 days. The watermelon and cucumber will release some liquid as they sit, so the salad may get a little watery. Just give it a good stir before serving and drain off any excess liquid.
Freeze: I don't recommend freezing this salad, as the texture of the watermelon and cucumber will change and become mushy when thawed.
Recipe Tips
- To make this salad even easier, look for pre-cut watermelon in the produce section of your grocery store. Just be sure to cute the larger pieces down a bit to make them easier to eat.
- If your watermelon is very juicy, you might want to drain off some of the excess liquid after cubing it so your salad doesn't get too watery. You can save the juice for another use, like mixing into lemonade or a cocktail.
- To keep the salad looking fresh and vibrant, wait to add the dressing until just before serving. The acid in the lime juice can cause the watermelon and cucumber to break down and look a little mushy if it sits too long.
- For a prettier presentation, try using a melon baller to scoop the watermelon into perfect spheres. You can also use a vegetable peeler to make long ribbons of cucumber instead of chopping it.
- Taste the salad before adding any extra salt, as the feta cheese is already quite salty. You might find you don't need any additional seasoning at all.

Check out my other salad recipes!
This Watermelon Cucumber Salad is a must-try recipe for summer. With juicy watermelon, refreshing cucumber, and tangy feta cheese, it's a salad that's sure to beat the heat and become a new favorite.

Watermelon Cucumber Salad Recipe
Ingredients
- 2½ cups watermelon, cubed
- 2 cups sliced cucumber
- mint leaves
- ½ cup feta cheese, crumbled
- 2 Tablespoons olive oil
- juice of one lime
- salt and pepper to taste
Instructions
- Cut the watermelon into bite-sized cubes.
- Slice the cucumber into small cubes.
- In a large mixing bowl, combine watermelon and cucumber.
- Add the feta cheese and mint leaves.
- Drizzle the olive oil over the salad and add the juice of one lime.
- Season the salad with a pinch of salt and a dash of freshly ground black pepper.
- Gently toss all the ingredients together to ensure even distribution of flavors.
- Place the salad in the refrigerator to chill for about 15-30 minutes.
- Serve and enjoy!