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There’s something truly special about a simple dish that feels like a breath of fresh air, something I always crave when the days get warmer and life feels a bit heavier. That’s why Watermelon Cucumber Salad has become one of my go-to recipes. It’s like a little moment of happiness on a plate, easy to make but full of flavors that instantly refresh and brighten your day.
Whenever I toss together this salad, I’m reminded of sunny afternoons spent outdoors, laughing with friends, or even quiet evenings when all I want is something light and cooling to enjoy. You don’t need a lot of time or fancy ingredients to create something that feels this good. Just fresh watermelon, crisp cucumber, and a few simple touches come together in a way that feels like a small celebration of the season.
If you’re looking for a dish that’s both satisfying and gentle on your mood, this salad might be exactly what you need. It’s one of those recipes that feels like a little gift you give yourself a reminder to slow down, savor something delicious, and enjoy a moment of pure, simple joy.
Ingredients
Fresh Watermelon
I usually grab half of a large, juicy watermelon (or a whole small one if that’s what I have). You can cube it up the classic way with a sharp knife, or if you’re feeling playful, use a melon baller for those fun little scoops. Either way, just make sure it’s seedless, no one wants to chase seeds around their plate.
Crisp Cucumber
I reach for English cucumbers because they’re sweeter and the skin is soft enough to leave on. But if all you’ve got are regular slicing cucumbers, no worries just peel them and scoop out the seeds for that perfect crunch without the bitterness.
Mint + Basil (Yes, both!)
Trust me, this combo brings the salad to life. I toss in a handful of fresh mint and basil, about 20 leaves of each, roughly torn. The herbs add a cool, refreshing twist that makes each bite feel like summer in a bowl.
Creamy Feta Cheese
I love using a block of feta in brine, there’s just something smoother and more mellow about it compared to the pre-crumbled kind. I crumble it myself right before adding it in.
Recommended Tool
You don’t need much for this recipe, just:
- A good sharp knife (makes slicing quick and clean)
- A wide bowl or pretty serving plate, I love using something shallow to show off the colors
Tips for Success
I’ll be honest, this salad tastes best the day you make it. Since both watermelon and cucumber release a lot of liquid, it’s at its crispest and most flavorful when served fresh. But hey, I totally get that sometimes there are leftovers, especially after a big gathering or BBQ.
Here’s what I do: I transfer any remaining salad (without the feta, if possible) into a sealed glass container and pop it in the fridge. It usually holds up well overnight, maybe even until the next day, but I always give it a quick taste test before serving again. If it feels a bit soggy, you can freshen it up with a handful of new herbs or an extra sprinkle of cheese.
One little tip I swear by? Keep the dressing separate if you’re prepping ahead or planning for leftovers, it makes a big difference in maintaining that nice crunch.
Variations
One of the things I love most about this salad is how easy it is to customize. Depending on what I have in the kitchen, or what I’m in the mood for, I’ll sometimes throw in a few extras to give it a different spin.
For a bit of bite, try adding thin slices of red onion or shallots. They bring a nice contrast without overpowering the freshness. If you want to make it a little richer, avocado cubes are a creamy, dreamy addition that works surprisingly well. And if you’re like me and enjoy a touch of heat, a few slices of fresh chili or a sprinkle of chili flakes (I’m partial to Aleppo-style flakes when I have them) can really elevate the flavor.
Feel free to make it your own, that’s the beauty of a simple salad like this. Just follow your taste buds and have fun with it.
FAQs
What does watermelon salad pair with?
Watermelon cucumber salad pairs wonderfully with anything hot off the grill. I personally love serving it alongside juicy BBQ chicken, grilled shrimp, or tender steak skewers, the cool, crisp flavors of the salad balance out the smoky richness of the meat beautifully. It also works well with grilled salmon topped with something fresh like avocado or tomato, adding a refreshing contrast. If you’re keeping things light, even a simple zucchini starter or roasted vegetables make a perfect match. This salad is super versatile and fits right into any summer meal spread.
How do you stop watermelon salad from going watery?
The trick to keeping your watermelon cucumber salad crisp and fresh is all about timing. I’ve found it’s best to hold off on mixing everything together until you’re just about ready to serve. Watermelon tends to release quite a bit of juice the longer it sits, which can turn your vibrant salad into a watery mess. So, keep the ingredients prepped and chilled separately, then combine them right before serving to maintain that perfect crunch and texture.
What cheese goes best with watermelon?
When it comes to pairing cheese with watermelon, I always reach for feta. Its creamy texture and salty bite play beautifully against the melon’s natural sweetness, it’s that sweet-salty combo that just works. If you’re in the mood to try something different, you might enjoy the bold flavor of blue cheeses like Gorgonzola or Roquefort. And if you’re grilling, halloumi is a fun option too, bringing a savory, slightly chewy twist to the mix.
Why do people eat cheese with watermelon?
The reason so many people enjoy cheese with watermelon is simple, it’s all about contrast. The juicy sweetness of watermelon meets the salty, creamy bite of cheese like feta, and the balance is incredibly satisfying. The cheese adds a rich layer that tones down the fruit’s sweetness just enough, making each bite more interesting. It’s one of those unlikely combinations that just makes sense once you try it.
Can you put balsamic on watermelon salad?
Absolutely, Adding a drizzle of balsamic vinegar or a balsamic glaze to watermelon salad can elevate its flavors beautifully. The tangy sweetness of balsamic pairs wonderfully with the juicy watermelon and creamy feta, bringing a bright and refreshing twist to the dish. It’s a simple addition that makes the salad feel even more special and delicious.
Can I make watermelon salad ahead?
You can prepare parts of the watermelon salad ahead of time, like chopping the watermelon, cucumbers, and herbs, but I recommend waiting to toss everything together until just before serving. Watermelon tends to release a lot of juice as it sits, which can make the salad watery and less crisp if mixed too early. So, keep the ingredients separate and combine them right before you’re ready to enjoy it for the best texture and flavor.
How to keep cucumbers crunchy in a salad?
To keep cucumbers nice and crisp in your salad, try salting them first. After slicing, sprinkle a little salt and let them sit for about 10–15 minutes. This helps draw out excess moisture. Then, gently pat them dry with a paper towel before adding them to the salad. This quick step keeps them from going soft too quickly and helps your salad stay fresher, longer.
Watermelon Cucumber Salad
Ingredients
- For the Zesty Honey-Lime Dressing
- 1 tablespoon honey or maple syrup for a twist
- Juice of 1 fresh lime about 1.5 tablespoons
- 1 tablespoon extra virgin olive oil I like using Spanish varieties
- A small pinch of sea salt
- For the Salad
- About 3 heaping cups of seedless watermelon diced or scooped into balls
- 1 large English cucumber sliced and quartered (roughly 1.5 cups)
- 20 fresh mint leaves roughly torn
- 20 basil leaves gently chopped
- About 80 grams of feta cheese crumbled, feel free to add more if you’re a feta lover like me
Instructions
- Step 1: Mix Up the Dressing: In a small bowl, I whisk together the lime juice, honey, olive oil, and a small pinch of salt. It doesn’t take much, just enough to bring a sweet and tangy brightness to the salad. Once it’s silky and blended, I set it aside.
- Step 2: Prep the Base: In a wide bowl or shallow serving dish, toss in the watermelon cubes and cucumber slices. I love seeing the colors pop already, it’s like summer in a bowl before anything else is added.
- Step 3: Add the Fresh Herbs: Next, I sprinkle in the torn mint and basil. No need to be precise, I like keeping the leaves a little rustic for a more natural look and flavor.
- Step 4: Dress It Up & Finish with Feta: Drizzle the dressing over everything, then gently toss to combine, I usually use my hands for this part to avoid smashing the watermelon. Just before serving, I crumble the feta on top and leave a few bigger pieces for that creamy, salty bite. Done and delicious.
Notes
Nutrition:
- Calories: 160 kcal
- Total Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 6 mg
- Sodium: 70 mg
- Total Carbohydrates: 17 g
- Sugars: 14 g
- Protein: 4 g