7/28/2022 | By Pam Lolley

Here’s a summer salad recipe to make at the height of the season, when watermelon and cucumbers are at their juiciest and most flavorful. Feta adds the perfect creamy, salty, tangy edge, and mint makes this salad taste even brighter.

Watermelon, Cucumber & Feta Summer Salad

Serves 6

Active Time: 20 minutes

Total Time: 20 minutes


watermelon cucumber salad with fresh mint and crumbled feta. Photo by Jenifoto406 Dreamstime. Make a perfect summer salad when watermelon and cucumbers are juicy and flavorful. Mint brightens and feta adds a creamy, tangy edge.
  • 1/2 cup red-wine vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup extra-virgin olive oil
  • 5 cups cubed seedless watermelon
  • 1 English cucumber, chopped
  • 6 ounces feta cheese, cut into 3/4-inch cubes
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons chopped fresh mint


  1. Whisk vinegar, honey, salt, and pepper in a small bowl; gradually whisk in oil until completely incorporated.
  2. Combine watermelon, cucumber, feta, and onion in a large bowl. Gently stir in 1/2 cup of the vinaigrette. Refrigerate for at least 20 minutes or up to 2 hours.
  3. Just before serving the summer salad, gently stir in mint; drizzle with the remaining vinaigrette.

Recipe nutrition per serving: 219 Calories, Total Fat: 16 g, Saturated Fat: 6 g, Cholesterol: 25 mg, Carbohydrates: 15 g, Fiber: 1 g, Total Sugars: 12 g, Added Sugars: 2 g, Protein: 5 g, Sodium: 362 mg, Potassium: 267 mg, Phosphorus: 127 mg, Iron: 1 mg, Folate: 24 mcg, Calcium: 164 mg, Vitamin A: 958 IU, Vitamin C: 28 mg, Vitamin D: 5 IU.

Related: Frosé 2.0 features elevated frozen rosé wine recipes, including one with watermelon!

Savory summer pasta salad

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at

© 2022 Meredith Corporation. Distributed by Tribune Content Agency, LLC.

Pam Lolley

Pam Lolley is a recipe tester and developer with Dotdash Meredith test kitchens, where she has been for more than 18 years. She has tested thousands of recipes for Southern Living magazine. Her work has appeared in EatingWell, MyRecipes, Real Simple and Cooking Light. Lolley started developing and testing recipes for the Southern Living magazine test kitchen in 2003. She developed several of the white Christmas cakes that grace the magazine's cover every December, as well as other dessert recipes that have been cover-worthy.