Sweet watermelon, tangy feta, and crisp cucumber combine in this refreshing salad, finished with a bright basil-lime dressing—perfect for any summer meal.
Adding watermelon to my lunch salad is my go-to trick for packing as much summer flavor into the middle of the day as possible.
Even if the calendar hasn’t officially declared summer, the weather says otherwise, so naturally the food follows. This salad celebrates the season with minimal fuss and maximum taste.
It’s loaded with summer produce, so save your best watermelon for this one.
This salad is ideal for low-effort entertaining: it needs minimal chopping (mainly the cucumber and melon), and the basil-lime dressing can be blended ahead of time so assembly is quick when you’re ready to serve.
I’m already looking forward to my next bowl of this.
This Salad Features…
- Juicy watermelon cubes and crisp cucumber slices
- Tangy crumbled feta and peppery arugula
- A bright basil-lime vinaigrette drizzled on top
Making the Salad
(See the full recipe below.)
Ingredients You Will Need
- Basil
- Lime
- Honey or agave
- Extra-virgin olive oil
- Arugula
- Watermelon
- Cucumber
- Red onion
- Feta cheese
Tips for a Perfect Watermelon Cucumber Salad
- Blend the dressing: Use a blender or food processor for a smooth, emulsified vinaigrette.
- Rinse red onion: A quick rinse in cold water tames the raw bite if desired.
- Choose fresh feta: A block of feta packed in brine tastes better when hand-crumbled than pre-crumbled varieties.
- Assemble just before serving: This prevents the watermelon and dressing from making the salad soggy.
Recipe Variations
Try these simple swaps for a different take.
- Use another melon: Cantaloupe or honeydew work well.
- Substitute the cheese: Shaved asiago, Parmesan, goat cheese, mozzarella pearls, or burrata are great options.
- Swap the greens: Romaine, baby spinach, or a spring mix can replace arugula.
- Use bottled dressing: If short on time, Italian or balsamic vinaigrette (about 1/2 cup) will work.
Make Ahead Instructions
Helpful steps to save time before serving.
- Make the dressing: It keeps in the refrigerator for up to a week—shake or whisk before using.
- Prep the produce: Dice watermelon and cucumber and store in separate airtight containers in the fridge for up to four days.
- Assemble when ready: Arrange greens and prepared produce, then top with feta and dressing right before serving.
The flavors speak for themselves: sweet watermelon pairs beautifully with crunchy cucumber and peppery arugula, while tangy feta adds richness and the basil-lime dressing brings fresh herbal brightness.
Pure summer on a plate.
Save this recipe with the “save to recipe box” button. If you try it, please leave a comment and star rating below or share a photo on Instagram with the hashtag #wholeandheavenlyoven.
More quick summer salads to try:
- Grilled Vegetable Orzo Salad
- Avocado Tomato Salad
- Cucumber Ginger Salad
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Watermelon Feta Cucumber Salad
This recipe may include affiliate links.
Ingredients
Basil Lime Dressing
- 1/2 cup firmly packed fresh basil leaves
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon honey or agave nectar
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Watermelon Salad
- 2 cups firmly packed arugula
- 3 cups 1/2-inch cubed watermelon
- 1 medium seedless cucumber, ends trimmed and thinly sliced
- 1 small red onion, thinly sliced and rinsed
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- Additional fresh basil and grated lime zest for topping
Instructions
Basil Lime Dressing
-
Combine all dressing ingredients in a blender or food processor and blend until smooth. Season with salt and pepper and refrigerate until ready to use.
Watermelon Salad
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Arrange arugula, watermelon, cucumber, and red onion on a serving platter or in a large bowl. Top with crumbled feta and drizzle with the basil-lime dressing. Season with salt and pepper, sprinkle additional basil and lime zest if desired, and serve immediately.
Notes
The salad is best served immediately after assembly to preserve texture and freshness.