Why I’m obsessed with this combo
It started with a moment in the grocery store, I kid you not. I was sniffing the melons, trying to pick a good one, when I caught a faint aroma—sweet, green, like a cucumber’s whisper but underneath it, a faint salty tang. That’s when it hit me. That salty feta, the cooling cucumber, and the juicy watermelon—these aren’t just random summer ingredients. They’re a little rebellion against the usual. Like, who ever thought feta and watermelon could be friends? And that crunch from fresh cucumber? It’s crashing into this sweet, wet melody. I make this salad when I need something simple but then I realize, it’s about the tiny surprises. It’s what makes summer good. Not the grand plans, just those little unexpected bites that stick with you.
Ingredients for a Perfect Summer Salad
This salad comes together with just a handful of fresh ingredients, each contributing to a balance of sweetness, saltiness, crunch, and zest. Here’s a closer look at why each element matters:
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Watermelon (4 cups, cubed): The star of the dish—sweet, juicy, and refreshing, it forms the base and provides natural hydration and colour.
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Feta Cheese (1 cup, crumbled): Adds a savoury, slightly tangy contrast that balances the watermelon’s sweetness beautifully.
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Cucumber (1 large, peeled and sliced): Contributes crispness and a mild, cooling flavour that pairs seamlessly with both watermelon and feta.
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Olive Oil (2 tablespoons, optional): Brings a silky finish and lightly coats the salad, adding richness without overpowering freshness.
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Fresh Lime or Lemon Juice (1 tablespoon): Provides acidity to lift the flavours and prevent the salad from tasting overly sweet.
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Salt and Pepper (to taste): Essential for seasoning—just enough to sharpen and unify the flavours.
How to Make Watermelon, Feta & Cucumber Salad
This recipe is simple, but taking a few careful steps ensures each bite is balanced and visually appealing.
Step 1: Prepare the Ingredients
Using a sharp chef’s knife, cut the watermelon into neat, bite-sized cubes of about 1 inch. Peel the cucumber and slice into thin, uniform rounds. Crumble the feta into small, uneven chunks for texture. Arrange all ingredients within reach before assembling.
Step 2: Combine the Base
In a large mixing bowl, add the watermelon cubes and cucumber slices. Toss gently with your hands or a wide spoon, ensuring the two are evenly distributed while keeping the pieces intact.
Step 3: Add Flavour and Seasoning
Sprinkle the crumbled feta over the salad, then drizzle with olive oil. Squeeze the lime or lemon juice directly over the ingredients for a fresh zing. Lightly season with salt and freshly cracked black pepper. Fold carefully with a spatula so the feta holds its shape and the watermelon doesn’t bruise.
Step 4: Chill and Serve
Transfer the salad to a serving platter for presentation, or keep it in the bowl for convenience. Refrigerate for at least 10 minutes before serving to allow the flavours to meld. Just before serving, add a final drizzle of olive oil or a sprinkle of herbs, if you like.
Watermelon, Feta, and Cucumber Salad
Ingredients
Equipment
Method
- Prepare the ingredients: using a sharp chef's knife, cut the watermelon into uniform 1-inch cubes, peel and thinly slice the cucumber, and crumble the feta cheese into small pieces. Arrange each ingredient separately on the counter for easy assembly.4 cups watermelon cubes
- Combine the sliced cucumber and watermelon cubes in a large mixing bowl. Gently toss to distribute evenly without breaking the watermelon or cucumber slices.4 cups watermelon cubes
- Add the crumbled feta cheese to the bowl. Drizzle with olive oil and squeeze fresh lime juice over the mixture. Season with salt and pepper to taste. Carefully fold everything together, maintaining the integrity of the ingredients.4 cups watermelon cubes
- Once combined, transfer the salad to a serving platter or leave in the bowl if preferred. Garnish with additional feta or herbs if desired. Chill in the refrigerator for at least 10 minutes to enhance flavors.
- Serve the chilled salad with a light drizzle of extra olive oil if desired. Ensure the watermelon remains vibrant and juicy, the feta is slightly crumbly, and the cucumber slices retain their crunch.
This isn’t about impressing anyone. It’s about catching that fleeting, crunching, cooling moment that just feels right. Sometimes, I wrap it in a towel and take it outside. Sometimes, I eat it standing over the sink. No matter. Just don’t forget the salt. That’s what ties it all together.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.