This refreshing Mediterranean-style watermelon salad is so pretty and easy to make.

Slice the melon into wedges for a fun way to serve, and top with colorful tomatoes, cucumber and feta cheese. Make this absolutely delicious salad in minutes!

What’s your all-time favorite summer salad?

For me, this cool, refreshing watermelon salad, topped with crunchy cucumbers, sweet ripe tomatoes and feta cheese is the one that screams summertime!!

To mix it up a little and make this salad even more fun to eat (I’m talking pizza-style), arrange thick wedges of watermelon on a big serving platter or large wooden board for casual nibbling.

A tangy red wine vinegar and olive oil-marinated tomato, cucumber and red onion salad goes over the watermelon.

The whole thing is topped with crumbles of feta cheese, fresh mint, basil or cilantro leaves and a sprinkle of chili pepper.

You cannot beat this salad if you’re looking for an easy, show-stopping dish to bring to a potluck or just as a fresh, healthy side.

Plus, it literally takes just a few minutes to make.

Classic Watermelon Cucumber Salad

Mediterranean-style watermelon salads win everyone over, and they’re one of the easiest things to throw together.

The mixture of sweet, juicy watermelon with salty, creamy feta cheese is a classic combination, and for good reason.

Watermelon feta salads are always a hit, and it has to be because of all the salty-sweet-sour flavors going on — it’s like the perfect storm for your taste buds.

Sprinkling salt on something sweet acts like an amplifier, making all the natural sugars pop.

That’s also the reason why desserts like a salted chocolate chip cookie is so hard to stop eating…but I digress.

What to serve with Watermelon salad

This is a savory fruit salad, perfect to serve a side dish with grilled chicken, steak or burgers.

Or try it as a simple lunch salad or hydrating snack any time of day you feel like it.

You can slice up the watermelon up to one day ahead, but it’s best to assemble the salad right at serving time to keep it from getting soggy and seeping too much water.

Ideally, your melon will be very juicy, so make sure to have knives and forks handy for neater eating.

But, I have to say it’s very satisfying to eat this salad with your hands, preferably over the sink 🙂

How to find a sweet watermelon

There’s nothing more disappointing than lugging home a watermelon only to find that it’s a complete dud when you cut it open.

For this salad, you want a sweet, juicy fruit with all its natural sugar intact.

Here are a few basic tips for choosing a good watermelon:

• Go for a melon with a somewhat dull (not shiny) skin.

• Lift it and make sure if feels heavy when compared to other melons of the same size in the bin.

• Look for a yellowish color on one side of the melon, or the “field spot”. This means the melon had time to rest on the ground and ripen on the vine.

• Tap the watermelon with your knuckles. It should feel firm and sound hollow, indicating that it’s full of juice.

Many markets sell halves or slices of watermelon, which will save time and effort when it comes to making a salad.

But if you need directions for dealing with an entire watermelon, read on.

How to slice a watermelon

Steps for cutting up a watermelon to make this salad:

• Choose a medium-sized seedless watermelon. Wash the skin and pat dry.

• Trim off the stem end with a large, sharp chef’s knife.

• Cut a thin piece of rind off the bottom. This will allow the melon to sit upright on your cutting board without rolling around.

• Slice off a 1 1/2-inch round slab.

• Cut the slab into 6 wedges.

• Repeat as necessary.

Continue to Content

Yield: 6 servings

Watermelon, Cucumber and Feta Wedge Salad

Print

A showstopper of a watermelon salad, topped with tomatoes, cucumbers feta cheese and fresh basil and mint. Slice this pretty salad into fun wedges for serving and snacking.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1-1/2-inch-thick round slice of seedless watermelon
• 2 teaspoons red wine or balsamic vinegar
• 1 tablespoon finely chopped shallot or red onion
• Sea salt
• 3 tablespoons extra-virgin olive oil
• 1 cup cherry or grape tomatoes in assorted colors, quartered
• 1 Persian cucumber, thinly sliced
• 1/2 cup fresh mint, cilantro or basil leaves (or a combination)
• 3/4 cup crumbled feta cheese
• Crushed red chili

Instructions

1. Slice the watermelon into six wedges and arrange on a large serving platter
2. In a large bowl, whisk the vinegar, shallot and 1/2 teaspoon salt until the salt dissolves. Whisk in the oil.
3. Add the tomatoes and cucumber to the bowl and gently toss to coat with the dressing.
4. Spoon the tomato mixure over the watermelon. Top with the herb leaves, feta and crushed red chili to taste. Enjoy!

Notes

You can slice up the watermelon up to one day ahead, but it's best to assemble the salad right at serving time to keep it from getting soggy.

The recipe is easily multiplied.

HOW TO SLICE A WATERMELON:

• Choose a medium-sized seedless watermelon. Wash the skin and pat dry.
• Trim off the stem end with a large, sharp chef's knife.
• Cut a thin piece of skin off one side of the melon. This will allow the melon to sit flat on your cutting board without rolling around.
• Slice off a 1 1/2-inch round slab.
• Cut the slab into 6 wedges.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 252 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 33mg Sodium: 601mg Carbohydrates: 17g Fiber: 2g Sugar: 10g Protein: 10g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate with your favorite calculator.

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