Watermelon, Cucumber and Feta Salad with Basil

Sweet watermelon, crisp cucumber, salty feta and torn basil make one of the most refreshing salads you can put on a summer table. It takes ten minutes, needs no cooking and goes with almost anything from the grill.

The dressing is deliberately minimal: lime juice, a little olive oil and a pinch of salt. The salt is important; it sharpens the sweetness of the melon and brings out the juices.

Watermelon, Cucumber and Feta Salad with Basil

Sweet watermelon, crisp cucumber, salty feta and torn basil make one of the most refreshing salads you can put on a summer table. It takes ten minutes, needs no cooking and goes with almost anything from the grill.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 cups seedless watermelon cut into 3/4-inch cubes
• 1 large cucumber or 2 small, halved and sliced
• 1/4 small red onion very thinly sliced
• 3/4 cup feta cheese crumbled
• 1/4 cup fresh basil leaves torn
• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 tsp flaky or fine sea salt
• black pepper to taste

Method

 

1. Put the sliced onion in a small bowl with the lime juice and leave it for 5 minutes. This softens its bite.
2. Cut the watermelon into cubes and slice the cucumber. If the cucumber has large seeds, scoop them out with a spoon first.
3. In a large shallow bowl, combine the watermelon and cucumber.
4. Add the olive oil and salt to the onion and lime, stir, and pour over the salad. Toss gently.
5. Scatter the feta and torn basil on top, add a few grinds of pepper and serve right away.

Notes

• Chill the watermelon before cutting; the salad is best very cold.
• Add the feta last so it stays in pieces rather than coating everything.

Keeping it crisp

Watermelon releases juice as soon as salt touches it, so this salad is best dressed just before serving. If you need to prepare ahead, cut the melon and cucumber and keep them in separate containers in the refrigerator, then combine and dress at the table.

Small, firm cucumbers such as Persian or mini cucumbers stay crunchier than large slicing cucumbers, and their skins are thin enough to leave on.

What to serve it with

It is a natural partner for grilled chicken, fish or corn on the cob. It also works as part of a spread with hummus, flatbread and olives. For a more substantial lunch, add a cup of cooked chickpeas or serve it over arugula.

Cutting a watermelon without the mess

Cut a thin slice off each end so the melon stands steady on a large board. Working from top to bottom, slice off the rind in strips, following the curve of the fruit and removing all the white layer. Then cut the peeled melon into thick slabs, the slabs into sticks, and the sticks into cubes.

A whole medium watermelon will give far more than this salad needs. Store leftover cubes in a covered container in the refrigerator and use them within three to four days for agua fresca, smoothies or snacking.

Variations and swaps

• Use mint instead of basil.
• Use cubes of fresh mozzarella or a crumbly goat cheese instead of feta.
• Leave out the cheese and add toasted pumpkin seeds for a plant-based version.
• Use a splash of red wine vinegar in place of lime.

Storage

Undressed cut watermelon and cucumber keep for 2 days in separate sealed containers in the refrigerator. Dressed salad is best eaten within a couple of hours.

Questions readers ask

Can I make it ahead for a picnic?

Pack the cut fruit, cucumber, feta and dressing separately and combine when you are ready to eat.

What if my watermelon is not very sweet?

The salty feta helps, and a little extra lime and a light drizzle of honey can balance a bland melon.

Is it vegetarian?

Yes, provided your feta is made with microbial rather than animal rennet; check the label if that matters to you.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.