Watermelon and Cucumber Salad

This Watermelon and Cucumber Salad that has Feta, mint, and lime is perfect when it’s really hot and you don’t want to cook! And my version of this traditional salad has lots of cucumber and Feta cheese, so it’s not as big of of a splurge on carbs as most watermelon salads!

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My version of Watermelon and Cucumber Salad is the delicious result after I became obsessed with trying to make a lower-carb salad with watermelon! I’ve had this type of salad at parties and always enjoyed it. And of course, there are a lot of watermelon salad recipes in the world. But watermelon is pretty high in carbs, and I was so pleased to come up with a relatively low-carb version of this popular salad.

It was my trainer Amy who planted the idea into my brain of adding cucumber to watermelon salad, and I made my version with equal parts of those two main ingredients. Then I added lots of chopped mint and crumbled Feta cheese, and a tasty dressing with olive oil and fresh-squeezed lime juice.

We loved the Watermelon Salad when we tested the recipe and it’s perfect when the weather is really hot; I hope you enjoy trying it!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• diced watermelon
• diced cucumber
• chopped fresh mint
• crumbled Feta Cheese
• Olive Oil (affiliate link)
• fresh-squeezed lime juice; I used my fresh-frozen lime juice
• salt to taste, I used Vege-Sal (affiliate link)

What cucumbers did I use for this Salad?

For this Watermelon and Cucumber Salad I used large European cucumbers, the kinds that are sold individually wrapped. You could also use small mini cucumbers or fresh garden cucumbers if you’re lucky enough to have those. We peeled the European cucumbers but cucumbers that have soft skins don’t have to be peeled.

Do you need fresh-cut watermelon for Watermelon and Cucumber Salad?

If you’re making this salad for a party or dinner where it will all be consumed right away, it’s fine to make it with pre-cut watermelon that’s sold in a package. If you’re going to have some left over to refrigerate overnight, freshly cut watermelon that starts with a whole watermelon will be better. And it will probably only last one night in the fridge either way, but I bet you won’t have much left!

What Feta Cheese did I use?

I used my favorite Kirkland Organic Feta Cheese from Costco, but any brand of Feta you like the flavor of will be fine. However, I strongly recommend not buying pre-crumbled Feta. The blocks of Feta you crumble yourself are much more flavorful! And blocks of Feta last longer, especially if you vacuum seal it with a FoodSaver Vacuum Sealer (affiliate link).

Adjusting the flavors for the Watermelon and Cucumber Salad:

I used a generous amount of chopped mint and crumbled Feta for this watermelon salad, but I really like strong flavors. If you’re not quite sure how much you like those flavors, you might want to start out with a slightly smaller amount, taste, and then possibly add more.

How low in carbs is the Watermelon and Cucumber Salad?

I’m not tagging this recipe as Low-Carb or Keto, but my lower-carb version of this popular salad only has only 10 net carbs per serving and the Feta cheese gives it 5 grams of protein.

How to Make Watermelon and Cucumber Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Soak mint leaves in cold water to crisp. I did this in a salad spinner (affiliate link).
2. Cut cucumbers into cubes. 
3. Cut watermelon into cubes.
4. Combine olive oil, fresh-squeezed lime juice, and a little salt or Vege-Sal (affiliate link) for the dressing.
5. Crumble Feta cheese.
6. Spin mint dry (or dry with paper towels) and chop mint leaves. You can cut strips with Herb Scissors (affiliate link) if you have large mint leaves.
7. In a large non-metal bowl toss together diced cucumbers and watermelon.
8. Add dressing and combine; then stir in Feta and mint.
9. Serve Watermelon and Cucumber Salad right away and enjoy.
10. When made with fresh-cut watermelon, this will stay good overnight in the fridge, but it won’t last much longer than that. The salad is always best when it’s made right before serving.

Make it for a low-carb meal:

If you’re watching carbs and wanted to make Watermelon Cucumber Salad as part of a meal, I would serve it with one of these extra-low-in-carbs main dishes:

• Very Greek Grilled Chicken
• Marinated Grilled Pork Sirloin Chops
• Kabob Koobideh (Persian Ground Beef Kabobs)
• Grilled Chicken Thighs Recipe
• Marinated Beef Kabobs

More Salads with Cucumbers:

This recipe is featured in Amazing Cucumber Salad Recipes where you’ll find enough ideas for cucumbers to last you all summer long!

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Yield: 6 servings

Watermelon and Cucumber Salad

Prep Time 25 minutes

Total Time 25 minutes

This Watermelon and Cucumber Salad is a lower-carb version of this popular summer dish. My recipe has lots of cucumber and Feta cheese, with chopped mint and a flavorful dressing with lime juice and olive oil.

Ingredients

• 1/4 cup chopped fresh mint (see notes)
• 4 cups diced watermelon
• 4 cups diced cucumber
• 1 cup crumbled Feta Cheese (see notes)
• 1/4 cup olive oil
• 2 T fresh-squeezed lime juice
• salt to taste

Instructions

1. Pull mint leaves off stems and soak in cold water to crisp. I did this in a salad spinner, but you can also soak the mint in a bowl.

1. Cut cucumbers into one-inch cubes. If your cucumbers have soft skins, you can leave the skins on but most cucumbers from the store will need to be peeled.
2. Cut watermelon into one-inch cubes. (You can start with pre-cut watermelon that comes in a package if you're going to eat all the salad right away. Starting with fresh-cut whole watermelon is best if you want the salad to last longer.)
3. Whisk together olive oil, fresh-squeezed lime juice, and a little salt or Vege-Sal to make the dressing.
4. Crumble Feta cheese and measure out 1/2 cup.
5. Spin mint dry or dry with paper towels and chop mint leaves. If you have large mint leaves, you can cut them with Herb Scissors to make nice strips of mint.
6. In a large non-metal bowl toss together diced cucumbers and watermelon.
7. Add dressing and toss to combine; then gently stir in crumbled Feta and chopped mint.
8. Serve right away and enjoy.
9. When it is made with fresh-cut watermelon, this Watermelon and Cucumber Salad will stay good overnight in the fridge. But it won't last much longer than that and it's always best freshly made.

Notes

Use more or less chopped mint to taste.

One cup of crumbled Feta cheese is about 4 ounces.

Recipe inspired by a couple of watermelon salads I tried at parties and created by Kalyn and Kara.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 189Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 22mgSodium 330mgCarbohydrates 11gFiber 1gSugar 9gProtein 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I haven’t tagged this Watermelon and Cucumber Salad as low-carb or Keto, but the salad only has about 10 net carbs per serving! So if it’s summer and you’re craving watermelon, it’s not a huge of a splurge on carbs. Watermelon is probably phase three for the original South Beach Diet.

Find More Recipes Like This One:
Use Salads to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The salad with watermelon, cucumbers, Feta, and mint was first posted in 2024. The recipe was updated with more information in 2026.