Short description

A delightful, no-cook summer salad combining juicy watermelon, salty feta cheese, crisp cucumber, and refreshing mint—all tossed in a bright citrus dressing. Quick, hydrating, and bursting with flavor, it’s a simple yet elegant dish perfect for hot days.

Why You’ll Love This Recipe

Refreshingly hydrating: Watermelon is over 90% water, making this salad incredibly cooling.
Sweet‑savory balance: The combination of juicy melon with salty feta and crisp cucumber creates a perfect contrast.
No cooking required: Just chop and toss—ready in under 15 minutes.
Extremely versatile: Easily adapt with different herbs, fruits, or dressings to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 cups cubed seedless watermelon
1–2 cups cubed English cucumber
1 cup crumbled feta cheese
1/4 cup fresh mint leaves, chopped
2 tablespoons extra‑virgin olive oil
2 tablespoons fresh lime or lemon juice
Salt and freshly cracked black pepper, to taste

Directions

Prep produce: Cube watermelon and cucumber into bite-sized pieces; crumble feta; chop mint.
Make dressing: Whisk olive oil with lime (or lemon) juice, and season with salt and pepper.
Assemble: In a large bowl, gently toss watermelon, cucumber, feta, and mint.
Dress and serve: Drizzle with dressing and toss lightly. Serve immediately or chill briefly before serving.

Servings and timing

Servings: Approximately 4–6 as a side dish.
Prep time: 10–15 minutes
Cook time: 0 minutes
Total time: 10–15 minutes

Variations

Add cucumber ribbons, berries, or avocado for extra texture and color.
Swap mint for basil or cilantro, or use arugula as a base.
Try different cheeses: goat cheese, mozzarella, or ricotta salata work well.
Experiment with dressings: use balsamic, champagne, apple cider, or red wine vinegar.

Storage/reheating

Refrigeration: Store in an airtight container and keep for up to 2–4 days; best consumed within 1–2 days before watermelon releases too much juice.
Make‑ahead tips: Cube watermelon and cucumber up to 48 hours in advance; drain excess juice before assembling.
Avoid reheating: This salad is served cold. Reheating will ruin its texture and freshness.

FAQs

What is in a watermelon feta salad?

Typically it’s watermelon, feta cheese, cucumber, mint, and a simple citrus‑olive oil dressing; optional add‑ins include red onion, avocado, berries, or arugula.

Why combine watermelon and feta?

The interplay of sweet, juicy melon and salty, creamy feta creates a delicious contrast, both in flavor and texture.

Can I add red onion?

Yes—thinly sliced red onion lends a sharp bite that complements the sweetness of watermelon.

How long does the salad stay fresh?

Best eaten within 1–2 days; watermelon releases moisture over time, making it watery after that.

Can I make this vegan?

Yes—simply swap dairy feta for plant‑based or vegan feta.

What dressing should I use?

A basic olive oil and lime or lemon dressing works great, but you can also use balsamic, champagne vinegar, or a lime‑honey vinaigrette.

Can I prep components ahead?

Absolutely—cube watermelon and cucumber up to 2 days ahead, and add mint and feta just before serving.

Is it okay to freeze leftovers?

Freezing is not recommended; thawed watermelon becomes soggy and loses flavor.

What cheese works as alternatives?

Goat cheese, ricotta salata, mozzarella, or mini mozzarella balls make great substitutes.

Can I add heat to the salad?

Yes—thinly sliced jalapeño, serrano, or chili flakes can add a spicy kick.

Conclusion

No‑Cook Watermelon Feta Salad is the quintessential summer side—light, flavorful, and easy to make. Its refreshing blend of sweet watermelon, salty feta, and crisp cucumber, elevated with fresh herbs and citrusy dressing, makes it perfect for BBQs, picnics, or a healthy lunch. Fully customizable and no cooking required, it’s sure to become a summer staple in your repertoire.