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Cucumber Watermelon Salad with Lime Vinaigrette

Cucumber watermelon salad with lime vinaigrette—juicy 1-inch watermelon cubes, crisp cucumber half-moons, and a bright citrus dressing. Finished with feta and torn mint for a cool, refreshing summer crunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Salad
  • 4 cup seedless watermelon Cubed into 1-inch pieces
  • 2 cup English cucumber Halved and sliced into half-moons (about 1 large cucumber)
  • 0.5 cup crumbled feta cheese
  • 0.25 cup red onion Very thinly sliced
  • 0.25 cup fresh mint leaves Torn
  • 2 tbsp fresh basil leaves Optional, torn
Lime Vinaigrette
  • 3 tbsp fresh lime juice About 2 limes
  • 0.25 tsp lime zest
  • 2 tbsp extra virgin olive oil
  • 1 tsp honey
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper

Method
 

Make the lime vinaigrette
  1. In a small bowl, whisk the lime juice, lime zest, olive oil, honey, sea salt, and black pepper until well combined.
  2. Taste and adjust salt or honey as needed, then set the vinaigrette aside.
Assemble the salad
  1. Cube the watermelon into clean 1-inch pieces and remove any seeds, then add to a large wide serving bowl.
  2. Halve the cucumber lengthwise and slice into half-moons about 1/4 inch thick, then add to the bowl.
  3. Thinly slice the red onion and add it to the bowl.
  4. Tear the mint leaves (and basil if using) by hand and scatter over the top.
Dress and serve
  1. Drizzle the lime vinaigrette over the salad and gently toss to avoid breaking up the watermelon cubes.
  2. Crumble the feta cheese generously over the top and add a few extra mint leaves for garnish.
  3. Serve immediately for maximum freshness, or refrigerate up to 30 minutes before serving; do not dress too far in advance.

Notes

For the best texture, toss gently right before serving so the watermelon stays in intact 1-inch cubes. Store leftovers covered in the refrigerator up to 1 day; the salad will release more liquid after dressing. Freezing is not recommended. For a dairy-free option, replace feta with toasted pepitas or crumbled marinated tofu for a similar salty finish.