Introduction
Hey there, friend! Ever have one of those days where the sun is just beating down, and all you crave is something bright, cool, and utterly refreshing? Something that tastes like pure sunshine and feels like a little vacation for your taste buds? Well, get ready, because this Cucumber Watermelon Salad recipe is EXACTLY that. It’s the kind of simple magic that instantly lifts your spirits and makes you feel like you’re relaxing on a porch swing, even if you’re just standing in your kitchen. And the best part? It’s ridiculously easy to whip up, making it your go-to for backyard BBQs, last-minute potlucks, or just a simple, happy snack. Trust me, once you try this, you’ll be making it all summer long!
Why You’ll Love This Recipe
Seriously, what’s not to love? This salad is basically perfect for any warm-weather occasion. Here’s why it’s going to be your new favorite:
- Fast: You can have this ready from start to finish in under 15 minutes. No joke!
- Easy: If you can chop and stir, you can make this salad. It’s foolproof!
- Giftable: Bring this to any party, and you’ll be the most popular guest.
- Crowd-pleasing: The combination of sweet watermelon, cool cucumber, and tangy feta (if you use it!) is a universal hit.
Ingredients
Alright, let’s gather our goodies! You don’t need much for this, and everything plays really nicely together.
- 4 cups cubed seedless watermelon: The star of the show! Juicy, sweet, and oh-so-hydrating. Make sure it’s nice and ripe for the best flavor.
- 2 cups diced cucumber: Provides that lovely crunch and cool contrast. I like using English cucumbers because they have fewer seeds.
- ½ cup thinly sliced red onion: Adds a little zing and bite. Slicing it really thin is key so it doesn’t overpower the other flavors.
- ½ cup crumbled feta cheese (optional): This adds a salty, creamy tang that pairs beautifully with the sweet fruit. If you’re not a feta fan or want to keep it dairy-free, just leave it out!
- ¼ cup fresh mint leaves, chopped: Don’t skip the mint! It brings such a bright, fresh, cooling element that really elevates the salad.
- 2 tablespoons fresh lime juice: Adds brightness and acidity to balance the sweetness. Freshly squeezed is always best!
- 1 tablespoon extra virgin olive oil: Just a little bit to help the dressing coat everything and add a touch of richness.
- ¼ teaspoon salt: Enhances all the other flavors.
- ⅛ teaspoon black pepper: A little pinch for just a hint of warmth.
How to Make It
Okay, let’s get this party started! Making this salad is genuinely as easy as pie (well, easier than pie, actually).
Step 1: Prep Your Produce. First things first, get your watermelon cubed, your cucumber diced, and your red onion sliced super thin. Pop them all into a nice big bowl.
Step 2: Add the Goodies. Now, if you’re using feta (and I often do!), crumble that right in. Toss in your freshly chopped mint leaves too. Doesn’t it already look pretty?
Step 3: Whisk the Dressing. Grab a small bowl and whisk together your fresh lime juice and olive oil. Give it a little season with the salt and pepper.
Step 4: Dress the Salad. Pour that lovely, bright dressing right over the fruit, veggies, and herbs in your big bowl.
Step 5: Gently Toss. Now, very gently toss everything together. You want to coat everything without mashing your beautiful watermelon cubes. I find using two large spoons works best here.
Step 6: Serve or Chill. You can absolutely dig in right away, especially if your ingredients were already chilled. Or, if you have a few minutes, pop it in the fridge for 15-30 minutes to let the flavors meld and get extra cold. Just don’t let it sit for hours before serving, or things can get a little watery.
Substitutions & Additions
This salad is super versatile! Feel free to play around and make it your own. Here are a few ideas:
- Cheese Swap: Not a feta fan? Try crumbled goat cheese or even small mozzarella balls (bocconcini).
- Herb Twist: Basil or cilantro would be lovely instead of or in addition to mint.
- Add Some Healthy Fats: Diced avocado adds a wonderful creamy texture.
- Crunch Factor: A sprinkle of toasted almonds, pistachios, or pepitas can add a nice crunch.
- Sweet & Tangy Drizzle: A little balsamic glaze drizzled over the top right before serving is heavenly!
- Make it a Meal: Add grilled shrimp, chicken, or chickpeas to turn it into a light lunch.
Tips for Success
Even though this is a super simple recipe, a few little tips can make it absolutely perfect:
- Chill Your Ingredients: Starting with cold watermelon and cucumber means your salad is ready to serve immediately.
- Cut Uniformly: Try to cut your watermelon and cucumber into similar-sized pieces for the best texture in each bite.
- Slice Onion Thin: Seriously, the thinner the red onion slices, the better. It distributes the flavor without being too strong.
- Don’t Dress Too Early: As I mentioned, watermelon releases liquid. Dress the salad just before serving or no more than about 30 minutes ahead to prevent it from becoming watery.
How to Store It
This salad is definitely best enjoyed fresh! However, if you do have leftovers, you can store them in an airtight container in the refrigerator for about 1-2 days. Be aware that the watermelon will release more liquid over time, so it might become a bit more like a fruit soup. It will still taste good, but the texture won’t be quite the same.
FAQs
Got questions? I’ve got answers!
Q: Can I use seeded watermelon?
A: You sure can, you’ll just need to scoop out the seeds as you cube it, which adds a little extra time.
Q: I don’t like red onion. Can I leave it out?
A: Absolutely! If the bite of onion isn’t for you, just skip it. The salad will still be delicious with just the fruit, cucumber, mint, and dressing.
Q: Can I make the dressing ahead of time?
A: Yes, you can whisk the lime juice, olive oil, salt, and pepper together a day or two in advance and keep it in the fridge. Just give it another whisk before pouring it over the salad.
Q: How long does this take to make?
A: From start to finish, if your watermelon is already cubed, you’re looking at about 5-10 minutes. If you need to cube the watermelon, maybe 10-15 minutes total. Super fast!
The ULTIMATE Refreshing Cucumber Watermelon Salad
Equipment
- Large bowl
- Small bowl
Ingredients
Salad Ingredients
- 4 cups cubed seedless watermelon Make sure it's nice and ripe for the best flavor.
- 2 cups diced cucumber English cucumbers recommended
- 0.5 cup thinly sliced red onion Slice very thin
- 0.5 cup crumbled feta cheese optional
- 0.25 cup fresh mint leaves chopped
Dressing
- 2 tablespoons fresh lime juice Freshly squeezed is best!
- 1 tablespoon extra virgin olive oil
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- Prep Your Produce. First things first, get your watermelon cubed, your cucumber diced, and your red onion sliced super thin. Pop them all into a nice big bowl.
- Add the Goodies. Now, if you're using feta (and I often do!), crumble that right in. Toss in your freshly chopped mint leaves too.
- Whisk the Dressing. Grab a small bowl and whisk together your fresh lime juice and olive oil. Give it a little season with the salt and pepper.
- Dress the Salad. Pour that lovely, bright dressing right over the fruit, veggies, and herbs in your big bowl.
- Gently Toss. Now, very gently toss everything together. You want to coat everything without mashing your beautiful watermelon cubes. I find using two large spoons works best here.
- Serve or Chill. You can absolutely dig in right away, especially if your ingredients were already chilled. Or, if you have a few minutes, pop it in the fridge for 15-30 minutes to let the flavors meld and get extra cold. Just don't let it sit for hours before serving, or things can get a little watery.