Watermelon Cucumber Salad with Feta and Honey-Lime Dressing

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what to serve with fish tacos sides watermelon feta salad recipe
Courtesy of Yumna Jawad/Feel Good Foodie

We’re on a mission to make fruit salads that don’t suck. Enter Feel Good Foodie blogger Yumna Jawad’s watermelon cucumber salad with feta and honey-lime dressing. It’s juicy, sweet, tangy and basically everything a store-bought bowl of grapes and honeydew could never be.

“Colorful and refreshing, this salad is a wonderful addition to any summer meal,” she writes. “Fresh watermelon, feta cheese, mint and cucumbers are tossed in a honey-lime dressing for the ultimate sweet and salty bite.”

To maximize this recipe’s potential, make sure to pick a ripe watermelon and skip the pre-cut stuff. Not sure how to cube one yourself? Oh, look: Here’s a handy how-to.


½ large watermelon, cubed (about 8 cups)

1 Persian cucumber, thinly sliced

½ small red onion, thinly sliced

4 ounces feta, crumbled or cubed

2 tablespoons chopped fresh mint, plus more to garnish

¼ cup extra-virgin olive oil

3 tablespoons freshly squeezed lime juice

1 tablespoon honey

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper


1. Place the watermelon, cucumbers, red onion, feta and mint in a large bowl.

2. In a small bowl, whisk together the olive oil, lime juice, honey, salt and pepper.

3. Pour the dressing over the salad ingredients and toss gently to combine. Chill until ready to serve. Garnish with more mint leaves before serving.

Note: The salad can be stored in an airtight container in the refrigerator for up to 4 days, but is best eaten within 2 days.

Nutrition Facts
  • 266 calories

  • 14g fat

  • 35g carbs

  • 5g protein

  • 28g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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