Watermelon Cucumber Feta Salad
When summer is in full swing, nothing hits the spot quite like a salad that’s juicy, crunchy, salty, and sweet all in one glorious bite. This Watermelon Cucumber Feta Salad is that perfect combination! Everyone loves this summer salad!
Offering a refreshing medley of hydrating fruit, crisp veg, and creamy, tangy cheese, this watermelon cucumber feta salad is then tied together with a zesty homemade lemon-parsley dressing. Whip it up just before the guests arrive or for a lazy weekend BBQ with the family. For me, it’s the ultimate summer salad – it’s so fresh! I also love to serve this with grilled chicken or salmon.
What is watermelon cucumber feta salad?
This vibrant, summer salad balances sweet, juicy watermelon with cool, crunchy cucumber, salty, creamy feta, buttery pistachios, and a pop of tangy cherry tomatoes. It’s all brought together with a bright lemon parsley dressing, then topped with extra feta and a sprinkle of parsley.
It’s a light, savory-sweet dish, perfect for picnics, barbecues, or a quick, healthy lunch.
Why you’ll love this watermelon cucumber feta salad
- It’s packed with colorful and juicy fruit and vegetables, loaded with plant-based protein, creamy feta, and contrasting sweet and salty flavors from the dressing.
- Serve it immediately, or let it sit for an hour in the fridge for maximum flavor infusion.
- Enjoy this watermelon cucumber feta salad as a light meal or side to a summer main dish.
- This salad is simple to assemble. Just prep the fruit and veggies, make the dressing, and toss everything together.
Ingredients needed to make watermelon cucumber feta salad
- Watermelon: Cut into uniform-sized small cubes. You can use store-bought watermelon cubes instead for added convenience.
- Cherry tomatoes: Juicy and adds a pop of color.
- Cucumber: I like to use English or Hot House cucumber for this watermelon cucumber feta salad. I leave the skin on since it isn’t overly waxy or thick and provides additional crunch. That said, feel free to peel your cucumber, if you prefer.
- Red onion: Provides a lovely little bite.
- Feta: The crumbled feta adds an irresistible creamy contrast to the rest of the crunchy salad ingredients. Make sure to drain any feta that is bought in a tub.
- Pistachio: Adds a rich, buttery, and slightly earthy taste to a salad. I love the extra crunch they provide too! Omit for allergies.
- Salad dressing: A combination of olive oil, fresh lemon juice, fresh parsley, garlic, honey, and salt and pepper. Taste to test and easily adjust to suit your flavor preferences.
How do you make watermelon cucumber feta salad
Combine the salad ingredients:
- Add all of the fresh salad ingredients (except the parsley) to a large mixing bowl. I like to leave a little feta for garnish.
Make the dressing:
- Add the salad dressing ingredients to a small bowl or jar and shake well.
Assemble the salad:
- Pour the dressing over the salad (preferably just before serving) and gently toss to coat everything.
- Garnish with the remaining feta and fresh parsley.
- Serve immediately!
Serving
Enjoy this refreshing watermelon cucumber feta salad as a stunning side to an array of summer main dishes, such as Jalapeno Popper Burgers, Blackstone Grilled Cheese, Grilled BBQ Marinated Chicken, Traeger Pork Tenderloins, Lemon Basil Chicken Kebabs, grilled shrimp, or Traeger Ribeye Steak.
You could also easily turn it into a light main meal with the addition of shredded chicken.
This salad would also be a lovely addition to other party appetizers, like Baked Lemon Pistachio Brie and Pineapple Prosciutto Crostini.
Sandy’s tips and substitutions:
- Salad storage: This watermelon cucumber feta salad is best served immediately, although you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the crunchy salad components will start to soften over time.
- Make ahead: Make the salad dressing and store it in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars (especially to show off their pretty vibrance), but any sealable jar or airtight container will work. It’s normal for the fats to solidify in the fridge – just bring the chilled dressing to room temperature and give it a good shake or whisk before using again.
- Double the recipe: Easily increase the salad ingredients and dressing to serve a larger crowd.
- Taste to test: Taste the dressing before adding it to the salad. Easily adjust the flavor with extra honey for sweetness, vinaigrette, mayo, or jalapeno depending on what is needed to suit your preferences.
- Shake before use: Shake the salad dressing jar vigorously for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
- Drizzle just before or let sit: I prefer to dress the salad ingredients with this lemon parsley dressing just before serving, but you can let the salad sit for an hour to absorb more flavor.
Variations:
- Use different veggies: You can make this watermelon cucumber feta salad with sweet bell peppers, grated carrot, or anything else you have on hand. Just chop/slice/grate them and toss with the rest of the ingredients.
- Melon: While watermelon is my go-to choice of melon for this salad, cantaloupe or honeydew would be just as delicious.
- Cheese alternatives: Use burrata cheese instead of feta.
- Vegan-friendly: In addition to swapping out the feta cheese, use maple syrup instead of honey for the dressing.
- Meaty twist: Add shredded chicken or bacon bits for a meaty twist.
Have leftover watermelon? Use it to make any number of refreshing sides and snacks, such as Watermelon Pico de Gallo, Salted Watermelon with Honey Mint, or Watermelon Burrata Salad.
More summer salads you may want to try:
- Ditalini Pasta Salad
- Sunflower Crunch Salad
- Iceberg Salad Recipe
- Arugula Burrata Salad (with Honey Lemon Dressing)
Get the Recipe:
Watermelon Cucumber Feta Salad
Ingredients
For the salad:
- 2 cups watermelon, chopped in small cubes
- 1 cup cherry tomatoes, halved
- 1 large cucumber, peeled and thinly sliced (about 1.5 cups)
- 1 cup chickpeas, drained (optional)
- ½ cup red onion, thinly sliced
- 1 cub feta cheese, crumbled
- ½ cup pistachio, chopped
For the dressing:
- ¼ cup olive oil
- 3 Tbsp lemon juice, fresh
- ½ cup fresh parsley, divied
- 1 small garlic clove, pressed
- 1 heaping tsp honey
- Sea salt and black pepper to taste
Instructions
- Add all of the fresh salad ingredients (except the parsley) to a large mixing bowl. I like to leave a little feta for garnish.
- Add the salad dressing ingredients to a small bowl or jar and shake well.
- Pour the dressing over the salad (preferably just before serving) and gently toss to coat everything.
- Garnish with the remaining feta and fresh parsley.
- Serve immediately!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
