Watermelon, Cucumber, And Feta Salad

This watermelon, cucumber, and feta salad is quick to make, easy to eat, and always refreshing. If you haven't tried the combination of watermelon, mint, and feta, it's a classic trio reminiscent of the components of a Caprese salad—both in its red, white, and green colors, and the pairing of ripe fruit, bold herbs, and creamy, salty cheese.

Tangy feta is a perfect contrast to the sweet, crisp flavor and high water content of fresh watermelon. Cucumbers add a welcome crunch to this refreshing summer salad, mellowing and cooling the mix of ingredients. When it comes to herbs, you can replace the fresh mint with basil if you prefer.

A personal-sized seedless watermelon is just the right size for this salad, but you can also use pre-cut melon or a portion of a larger watermelon. Be sure to dress the salad right before serving to prevent the melon and cucumbers from watering down the vinaigrette.

Ingredients for Watermelon, Cucumber, and Feta Salad

To make this salad, you'll need:

• Seedless watermelon: Make sure to choose a ripe watermelon for this recipe (see below for tips).
• English cucumber: English cucumbers are sweeter and contain fewer seeds than their American counterparts.
• Feta cheese: Leave the crumbled feta on the shelf and grab a block of feta for the richest texture and flavor. Not a fan of feta? Try swapping with goat cheese instead.
• Red wine vinegar: A fruity and acidic vinegar.
• Shallot: A delicate allium with notes of onion and garlic.
• Fresh lemon juice: Additional acidity and freshness that highlights the sweetness and tanginess of the other ingredients.
• Thyme leaves: A floral aromatic.
• Kosher salt: Don't skimp on the salt, even with the feta in the mix.
• Black pepper: A hint of spice.
• Olive oil: Emulsifies into the dressing for a smooth, light coating.
• Mint leaves: A cooling herb that pairs nicely with feta, watermelon, and cucumber.

Picking a Ripe Watermelon

Want to pick a ripe watermelon every time? Here are our best tips:

• Look for ground spots: The part of the watermelon that touched the ground as it ripened should be yellow in color. If it’s more white than yellow, it may have been picked from the vine too early. If it isn’t present at all, it’s likely the melon was harvested too soon and hasn’t ripened yet.
• The stem: A ripe watermelon should have a stem more brown than green (if it’s still attached to the fruit).
• Heavy for its size: The melon should feel heavy for its size. If in doubt, hold one melon in each hand and choose the heavier of the two.
• Smooth & uniform: Avoid melons with soft spots or blemishes, as well as an uneven shape, which may mean it got inconsistent amounts of sun and water.
• Hollow sound: Rumor has it that a thump on a ripe watermelon should produce a hollow sound.

How To Make Watermelon, Cucumber, and Feta Salad

This salad is fairly easy and straightforward, another reason it's such a favorite in summer:

• Step 1. Combine ingredients: To make this salad, combine watermelon, cucumber, and feta in a large bowl; set aside.
• Step 2. Make dressing: Mix to combine vinegar, shallot, lemon juice, thyme, salt, and pepper. Drizzle in oil, and whisk to emulsify.
• Step 3. Combine salad and dressing: Toss watermelon mixture with 1/2 cup of the dressing, then drizzle with remaining dressing and sprinkle with mint leaves before serving.

How To Store Watermelon, Cucumber, and Feta Salad

This salad is best made and served fresh. The longer it sits, the more liquid will be released from the watermelon and cucumber, muddying the mix and making it a bit less presentable.

To make up to two days ahead, cut watermelon and cucumber and store separately in airtight containers. Prepare the dressing and store in an airtight container. On the day of serving, combine watermelon, cucumber, and feta, toss with dressing, and garnish with mint before serving.

What To Serve With Watermelon, Cucumber, and Feta Salad

Serving this salad for a light lunch or dinner? Pair with crusty bread, grilled chicken, chicken or lamb kebabs, burgers, or corn on the cob.

Editorial contributions by Katie Rosenhouse.