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I make this watermelon salad on repeat every summer. It’s quick, refreshing, and one of those recipes I throw together without overthinking when watermelon is in season.
It’s a simple combo: sweet watermelon, crunchy cucumber, red onion, crumbled feta, and lots of fresh mint. I sometimes add a little fresh oregano as well. It’s completely optional, but if you have some, it adds a lovely, earthy note. A quick drizzle of honey-lime dressing and olive oil brings everything together. I usually let it chill for 10 to 15 minutes before serving so the flavors pop.
If you love this watermelon salad, you might also enjoy a few of my other watermelon recipes like this watermelon salsa, refreshing watermelon granita, or fun watermelon jello slices.
Table of Contents
Watermelon salad recipe ingredients
- Watermelon: Ripe and sweet is best. Cut into medium cubes and remove seeds if not using a seedless one.
- Cucumber: I used an English cucumber — no need to peel. A few smaller ones work too.
- Red onion: Thinly sliced for just a bit of sharpness.
- Feta cheese: Crumble it over the salad for a salty, creamy contrast. For a dairy-free option, try this vegan feta cheese.
- Fresh mint: Adds a cool, fresh flavor that lifts everything.
- Fresh oregano (optional): I love the earthy note it brings. Basil or thyme would also work.
- Lime: Fresh juice adds the perfect tang for the dressing.
- Olive oil: I use extra virgin olive oil for the best flavor.
- Honey: Just a touch balances the lime. You can use sugar or another sweetener to keep it vegan.
- Salt and black pepper: Season to taste to balance all the flavors.
See printable recipe card below for the full ingredients list and quantities.
How to make watermelon salad
Start by slicing the cucumber and finely chopping the red onion. Remove the stems from the mint and oregano (if using), and crumble the feta.
In a small cup or bowl, mix the dressing. Juice the lime, then stir in the olive oil, salt, and black pepper until well combined.
Add the watermelon, cucumber, onion, herbs, to a large serving plate or bowl. Drizzle the dressing over the top.
Gently mix everything together and top with the crumbled feta. I usually let it sit in the fridge for 10 to 15 minutes before serving — it tastes even better slightly chilled.
If you want to make it ahead, keep the dressing separate and combine just before serving. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the salad is best enjoyed fresh before it gets watery.
Watermelon seeds are completely edible, but I usually remove the black ones for texture. The small white ones are tender and fine to leave in.
What to serve it with
This refreshing and fruity salad is a wonderful addition to BBQs, potlucks, and picnics. It pairs especially well with grilled foods like grilled tuna steak, grilled bone in chicken thighs, or grilled chicken drumsticks. It’s also great with wraps and tacos. For a vegetarian option, serve it with authentic falafel or vegan black bean burgers.
If you try this watermelon salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations
Fresh watermelon salad
Ingredients
- 6 cups watermelon about 1/2 a large watermelon; remove seeds if not seedless)
- 1 cucumber large, sliced (or 2–3 small cucumbers)
- 1/2 cup red onion finely chopped (about 1 small onion)
- 3 tablespoons mint leaves
- 1 tablespoon oregano leaves optional (or substitute with basil or thyme)
- 1/2 cup feta cheese crumbled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- black pepper, to taste
- salt, to taste
Instructions
- Cut the cucumber into bite-sized pieces, finely chop the red onion, remove the stems from the herbs, and crumble the feta.
- In a small cup or bowl, whisk together the lime juice, extra virgin olive oil, honey, salt, and black pepper.
- Add the watermelon, cucumber, onion, herbs, and feta to a large salad plate or bowl. Pour the dressing evenly over the top.
- Leave it layered for presentation or toss gently just before serving. Chill for 10–15 minutes if desired.
Notes
- If making ahead, keep the salad and dressing separate until just before serving.
- If your watermelon isn’t seedless, remove any black seeds when cubing.
- You can use small cucumbers instead of English cucumber.
- Choose good-quality feta (or try vegan feta) for best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious and refreshing!
Glad you liked it, Zarka!
Wooow.. I must try this recipe.
Omg this salad is SO GOOD!!!!