Name: Watermelon Cucumber Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 watermelon; 600 grams feta; 10 slices cucumber; fresh basil leaves (to garnish); 6 tablespoons olive oil; 4 tablespoons balsamic glaze; sea salt (to taste); pepper (to taste)

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This Watermelon Cucumber Salad is a vibrant summer salad with Mediterranean flavors and is perfect for serving a crowd.

A square salad arranged like a checkerboard with alternating cubes of watermelon and feta, garnished with small basil leaves, and surrounded by overlapping cucumber slices on a round white plate—perfect for fresh, healthy bites.

Sweet, refreshing watermelon is paired with creamy feta cubes shaped into a chessboard. Frame it with cucumber slices and it’s as beautiful as it is delicious.

A round marble platter with a checkerboard pattern of watermelon and feta bites, surrounded by cucumber slices and small basil leaves.

The salad can be made a few hours in advance and stored covered in the fridge. Dress it with balsamic glaze and olive oil when you are ready to serve.

Recipe Tip

Feel free to top your watermelon feta salad with thinly sliced red onion (raw or pickled), a squeeze of lime juice, chopped pistachios, and edible flowers (if you want to go all in).

Watermelon Cucumber Salad Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Watermelon: Choose a seedless watermelon if possible.
Feta: You’ll need a block of feta for this recipe.
Cucumber: A Persian cucumber is best. You can peel it if you prefer.
Fresh basil: Use as a garnish, and to add a bright flavor.
Dressing: Balsamic glaze, olive oil, sea salt, and pepper.

Ingredients for a Watermelon Cucumber Salad arranged on a gray surface: sliced cucumber, feta cheese, watermelon half, fresh basil, balsamic glaze, olive oil, salt, and pepper.

How to Make a Watermelon Cucumber Salad

Prepare the ingredients: Slice and cube the watermelon and feta.
Arrange the salad: Place the cheese and fruit on a platter in a chessboard pattern.
Garnish: Halve the cucumber slices and outline the salad. Garnish with basil leaves.
Dress the salad: Mix olive oil and balsamic glaze and drizzle on top. Season well.

More Watermelon & Feta

Valentine's day

Watermelon Feta Bites

Fourth of July

Watermelon Carpaccio

Salads

Feta Watermelon Salad with Granola

Appetizers

Watermelon Feta Appetizer

Servings: people

Watermelon Cucumber Salad

Impressive chessboard salad featuring watermelon, feta, and basil with a cucumber frame.

Prep: 30

Cook: 0

Total: 30

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Equipment

small square cookie cutter

Ingredients

Instructions

Slice the watermelon.
Use the square cookie cutter to cut out the watermelon cubes. You'll need 32 cubes of watermelon and feta, each.
'Dry' the watermelon cubes with a paper towel before plating so they won't release that much juice.
Repeat with the feta. I got 9 cutouts from each block.
Arrange the chessboard on a large platter or chopping board.
Halve the cucumber slices and place the halves along the outer edge of the salad.
Top with finely chopped basil or use single leaves, as you prefer.
To make the dressing, mix olive oil and balsamic glaze.
Add sea salt and white pepper to taste, and pour the dressing over the salad when ready to serve.

Video

Notes

Save your feta leftovers to top onto your next salad.

Nutrition

Calories: 390kcal, Carbohydrates: 28g, Protein: 12g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 67mg, Sodium: 858mg, Potassium: 374mg, Fiber: 1g, Sugar: 19g, Vitamin A: 1923IU, Vitamin C: 23mg, Calcium: 391mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Leave a comment below!