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A large white oval platter filled with watermelon cucumber salad with feta and basil

Watermelon Cucumber Salad with Basil and Feta

Course: Appetizer or Salad
Cuisine: American
Keyword: easy summer salad recipe, how to cut up a watermelon, how to make watermelon cucumber salad
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 189kcal
This salad is the definition of summertime yummines. You can make it easier on yourself and purchase pre-cut watermelon from your favorite market. All the components can be prepped up to 12 hours in advance. Assemble just before serving for best results.
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For the Vinaigrette

  • 2 tbsp lemon juice from 1 lemon
  • 1 tbsp white wine vinegar
  • 1 tsp Kosher salt
  • 2 tbsp extra-virgin olive oil

For the Salad

  • 6 cups watermelon cubed
  • 2 cucumbers halved and sliced into ¼-inch pieces
  • ¼ cup basil fresh, roughly chopped
  • ½ cup pine nuts toasted
  • 6 oz feta cheese
  • coarse sea salt for finishing


Make the Vinaigrette

  • Add all of the ingredients of the vinaigrette to a jar with a tight-fitting lid. Affix the lid and shake vigorously until fully combined, about 30 seconds to 1 minute. Set aside.

Assemble the Salad

  • In a large bowl, add the watermelon, cucumber, basil, pine nuts, and cheese. Leave some of the cheese and pines aside for topping the salad. Pour the vinaigrette over the top and then use two large wooden spoons to gently toss the salad until all components are coated.
  • Transfer to a serving platter or bowl and top with remaining cheese and pine nuts. Sprinkle on the coarse sea salt and serve at once.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. Thank you!
You can prep all the ingredients and make the vinaigrette up to 12 hours in advance and keep covered in the fridge. For best results, toss the salad with the dressing within 30 minutes of serving. 
Substitutions: For the vinegar, you can easily go with red wine, apple cider, tarragon, or Champagne for wonderful results. For the cheese, you could use goat, blue, gorgonzola, fontina, or mozzarella. 
Leftovers will keep in the fridge for a day or two, but this salad is definitely best when served fresh. 


Calories: 189kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 536mg | Potassium: 300mg | Fiber: 1g | Sugar: 9g | Vitamin A: 835IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 1mg