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This watermelon cucumber salad with feta and mint is slightly salty, sweet, and so refreshing! Plus, it’s dairy-free, and can easily be made vegan.
As soon as summer rolls around, I can’t wait to sink my teeth into a nice juicy slice of watermelon, or on the hottest days, I’ll freeze cubes of it and eat them until my tongue is numb from the cold.
It’s the best. Just like this salad.
- cucumber – adds a nice crunchy texture
- feta – (I love Violife for dairy-free) – adds a nice salty element
- lime juice
- extra virgin olive oil
- raw honey – a touch of sweetener helps to bring out the natural sweetness in the watermelon
- fresh mint
- salt & pepper
How to Make Watermelon Cucumber Salad with Feta
Add the cubed watermelon, diced cucumber, crumbled feta, and roughly chopped fresh mint to a large serving bowl.
In a small bowl, whisk together the lime juice, olive oil, raw honey, and salt & pepper. Pour over the salad and toss lightly to combine.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
How can you make this watermelon cucumber salad using what you already have? Here are some ideas…
- No feta? ➝ you can leave it out, but it does add a nice salty element (even the dairy-free kind)
- No raw honey? ➝ maple syrup will also work
- No lime juice? ➝ use lemon juice
- No mint? ➝ use fresh basil instead
- Give it an extra pop of flavor ➝ use fresh basil AND fresh mint
- Types of cucumber. Look for English, Persian, or pickling cucumbers. They have a sweeter taste, thinner skin, fewer seeds, and a crunchier texture.
- Is the dressing necessary? While you don’t have to use the dressing, it really helps tie all the flavors together and adds a nice balanced taste. Highly recommend.
- Making it ahead. Because there’s a lot of water-rich fruit in this salad, it’s best to make it right before serving. If you do want to chop up the watermelon and make the dressing ahead of time, store them in separate containers in the fridge before assembling.
- Best eaten the day you make it. For the same reasons as making it ahead, it’s best to eat it the day you make it. If you need to though, it can keep it for an extra 1-2 days in the fridge.
More Recipes You’ll Love
- Black Bean and Corn Salad
- Healthy Broccoli Salad with Honey Mustard Dressing
- Dairy-Free Italian Pasta Salad
Watermelon Cucumber Salad with Feta & Mint (Dairy-Free)
- 5 cups watermelon, cubed
- 2 cups english or persian cucumber, diced see notes
- ⅔ cup dairy-free feta, crumbled regular if not dairy-free
- handful fresh mint, roughly chopped
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 1 tsp raw honey
- salt & pepper, to taste
- To a large serving bowl, add the watermelon cubes, cucumber, crumbled feta, and fresh mint.
- In a small bowl, whisk together the lime juice, olive oil, raw honey, and salt & pepper. Pour over the salad and toss lightly to combine.
- Serve immediately.
- 1 English cucumber is about 2 cups.