There's nothing quite like a juicy slice of watermelon on a warm Florida day. This Watermelon, Mint & Cucumber Salad takes watermelon sweetness and turns into something special. With crisp cucumber, tangy feta, and a squeeze of fresh lime, every bite is as refreshing and vibrant as the last.
Why You'll Love This Recipe
This watermelon salad is just what's needed when enjoying a weekend at home. Serve it alongside grilled seafood or a basket of biscuits. The cool melon paired with fresh herbs brings out that effortless Old Florida charm I love so much; light, simple, and bursting with flavor. Best of all, it comes together in minutes, making it the perfect dish for brunch gatherings, picnics, or any sunny afternoon when you want something both beautiful and delicious.
- Refreshing & Light: Juicy watermelon and cool cucumber make this salad crisp and hydrating.
- Sweet & Savory Balance: The natural sweetness of melon pairs perfectly with tangy feta and zesty lime.
- Quick to Make: Just a little chopping and tossing, and it’s ready in 10 minutes.
Jump to:
Equipment
- Large cutting board
- Sharp chef’s knife
- Large mixing bowl
- Serving platter or bowl
Ingredients
- Watermelon: Sweet, juicy, and hydrating, watermelon gives this dish its refreshing base. Look for a melon that feels heavy for its size with a creamy yellow spot (a sign of ripeness). Cubes or melon balls both work beautifully.
- Cucumber: Adds cool crunch and a light, garden-fresh flavor. English cucumbers or mini seedless cucumbers work best since they have fewer seeds and thin skins. If using a standard cucumber, peel and deseed to avoid bitterness.
- Red Onion: Brings a sharp bite that balances the sweetness of the watermelon. Slice it very thin so it doesn’t overpower the other flavors. If you prefer a milder taste, soak the slices in cold water for 5–10 minutes before adding to the salad.
- Fresh Mint Leaves: Mint makes the salad taste extra fresh and gives it that bright, summery lift. Tear the leaves instead of chopping; it prevents bruising and releases more fragrance. Basil also makes a lovely alternative if mint isn’t on hand.
- Feta Cheese: Creamy, salty, and tangy, feta adds richness and balances the sweetness of the melon. Buy a block of feta and crumble it yourself for the best flavor. Goat cheese can be swapped in for a softer, creamier bite.
- Lime Juice: Brightens the salad with a zesty, citrusy punch. Freshly squeezed lime juice makes all the difference compared to bottled. Lemon juice can be substituted if that’s what you have.
- Salt & Freshly Ground Black Pepper: Just a touch enhances all the flavors without overpowering the salad. Remember, feta is already salty, so start light with the salt and adjust as needed.
See recipe card for quantities.
Instructions
- Step 1: Add watermelon, cucumber, and red onion to a large bowl.
- Step 2: Drizzle with lime juice, tossing gently to coat.
- Step 3: Fold in the mint leaves and sprinkle with crumbled feta.
- Step 4: Season lightly with salt and pepper.
- Step 5: Serve immediately, or chill for 20–30 minutes before enjoying.
Variations
Watermelon salads are so versatile, and you can spin them in many directions depending on the vibe you want; tropical, savory, or even Old Florida–inspired. Here are some fun variations:
- Watermelon + Orange Segments + Basil: adds a sunny citrus note that pairs beautifully with Florida flavors.
- Watermelon + Cherry Tomatoes + Mozzarella + Basil: a playful take on caprese salad.
- Watermelon + Mango + Toasted Coconut: a tropical island-style twist that’s sweet and refreshing.
- Watermelon + Arugula + Balsamic Glaze: adds a peppery bite and richness.
How to Serve
- Family-Style Bowl: Toss everything together in a large serving bowl and place in the center of the table. Garnish with extra mint leaves and feta on top for a pretty finish.
- Individual Cups or Glass Jars: Perfect for brunch parties or picnics. Layer watermelon, cucumber, feta, and mint for a grab-and-go option.
What to Pair with
This salad is light, juicy, and refreshing, so it works best with summer-inspired, coastal, or grilled dishes.
- Proteins: Grilled shrimp skewers, herb-marinated grilled chicken, or seared salmon
- Brunch: Fluffy buttermilk biscuits, savory quiche, mimosas or white wine spritzers
- Bread & Extras: Crusty baguette, flatbreads and a charcuterie board.
Storage
This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The watermelon will release juices, so drain any excess liquid before serving again.
Tops & Tricks
- For extra flavor, drizzle with balsamic glaze just before serving.
- Swap mint for fresh basil if that’s what you have on hand.
- Add arugula for a peppery bite, or toasted pecans for a Southern Florida touch.
Pairing
These are my favorite dishes to serve with this recipe:
Watermelon, Mint & Cucumber Salad Recipe
Equipment
- Large cutting board
- Sharp chef’s knife
- Large mixing bowl
- Serving platter or bowl
Ingredients
- 6 cups seedless watermelon cubed or balled
- 1 cup cucumber sliced (optional: peel and deseed for extra crunch)
- ½ small red onion thinly sliced
- ½ cup fresh mint leaves torn
- ½ cup feta cheese crumbled
- Juice of 1 lime
- Salt & freshly ground black pepper to taste
Instructions
- Add watermelon, cucumber, and red onion to a large bowl.
- Drizzle with lime juice, tossing gently to coat.
- Fold in the mint leaves and sprinkle with crumbled feta.
- Season lightly with salt and pepper.
- Serve immediately, or chill for 20–30 minutes before enjoying.
Did you enjoy this recipe? Your feedback in the comments takes just a minute to contribute and helps other brunch lovers find their next favorite recipe! Thank you for your time in trying out a new recipe and sharing your thoughts. For more, visit the recipes tab.
Comments
No Comments