Watermelon Salad with Feta, Cucumber, and Mint
August 14, 2026 · Recipe by The Mediterranean Dish
Sweet watermelon, cool cucumber, salty feta, and a honey-lime dressing — from The Mediterranean Dish. Fifteen minutes, no cooking.
This summer salad is from The Mediterranean Dish — Suzy Karadsheh’s watermelon, cucumber, mint, basil, and feta with a honey-lime dressing. The fruit does the sweetening; the feta and herbs keep it from tasting like dessert. For a vegan version with jalapeño and no cheese, see Watermelon Cucumber Jalapeño Salad.
CSA tips: English or Persian cucumbers don’t need peeling. Dress just before serving — watermelon and cucumber weep if they sit. Leftovers keep a day in a sealed container; taste before serving. Thin shallot or a pinch of Aleppo pepper if you want extra bite.
Watermelon Salad with Feta, Cucumber, and Mint
Cubed watermelon and English cucumber tossed with mint, basil, and a honey-lime dressing, finished with crumbled feta. Recipe by Suzy Karadsheh at The Mediterranean Dish — dress just before serving.
Ingredients
- ½ watermelon, peeled and cubed (about 6–7 cups)
- 1 English or hothouse cucumber, cubed (about 2 cups)
- 15 fresh mint leaves, chopped or torn
- 15 fresh basil leaves, chopped or torn
- ½ cup crumbled feta, plus more to taste
- 2 tbsp honey
- 2 tbsp lime juice (lemon works too)
- 1–2 tbsp extra-virgin olive oil
- Pinch of kosher salt
Method
- Whisk the honey, lime juice, olive oil, and a pinch of salt in a small bowl. Set aside.
- In a large bowl or platter, combine the watermelon, cucumber, mint, and basil.
- Pour the dressing over and toss gently.
- Top with crumbled feta and serve right away.
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