This watermelon cucumber salad is a refreshing addition to any meal. The colorful and flavor-packed blend of watermelon chunks and cucumber slices in this salad will keep you cool, even on the hottest days.
Easy and Refreshing Summer Salad
Although I feel that any salad is perfect for summer, this one is custom-made for warm afternoons.
Whether you’re enjoying your lunch by the pool or dinner at the end of a long day, you’ll love this watermelon cucumber salad.
As is the case with almost all of my recipes, there is some room for adding your own flavors.
My grandparents had a farm, and they grew watermelons. They were so big that it took two strong adults to carry them.
I looked forward to the days when all the cousins would gather around the picnic table and chow down on humongous slices of watermelon.
Now I have to buy it in the store, but that’s okay. It’s still good … but not quite as sweet as the ones at the farm.
Summer is the peak of watermelon season, but these days you can get it year-round. I suppose that’s because it’s summer somewhere, and it can be shipped from the other side of the world.
I love watermelon in all forms—in salads, in drinks, or by itself.
Some people like to put salt on their watermelon. I think it’s delicious as is, without the salt.
If you like this salad, then try this watermelon lemon smoothie. It’s the perfect drink for a hot afternoon.
Benefits of Watermelon
Not only does watermelon taste wonderful, but also it has quite a few benefits. According to Medical News Today, it contains powerful antioxidants that help fight a variety of diseases.
Some of the medical conditions that eating watermelon can help prevent include asthma, hypertension, cancer, and digestive problems.
It also helps keep you hydrated. In addition to containing water, it has potassium, an electrolyte that keeps you from losing too much fluid.
And that’s not all. Watermelon is also good for your brain, muscles, and skin.
Watermelon Cucumber Salad Ingredients
The main part of the salad requires what it’s name implies—water and cucumber. I like to cut the melon into bite-size pieces and slice the cucumber.
You’ll also need a dressing to pull it all together.
I used a blend of lemon juice, monk fruit, and olive oil. However, you can substitute avocado oil for the olive oil if you prefer.
The lemon gives this salad a delightful burst of tartness. In order to add a sweet-and-sour balance, I also add a hint of sweetener.
Most of the time, I use monk fruit, but when I run out, I use honey.
This salad will be good with just the above ingredients. However, I like to kick it up a notch with some crumbled feta cheese and chopped fresh basil.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Watermelon Cucumber Salad
First, in a large mixing bowl, combine the watermelon cubes and cucumber slices.
I like to go ahead and mix them up.
Next, in a small bowl, combine the olive oil, lemon juice, and sweetener to make the dressing.
Whisk it until it is well mixed.
Pour the dressing over the watermelon and cucumber.
Gently toss the ingredients until everything is well coated.
After that, pour the mixture into a serving bowl.
You can actually serve it now, or you can add even more ingredients.
Finally, sprinkle the crumbled feta cheese and chopped basil over the salad mixture.
In addition to being a beautiful addition to the dinner table, it also adds flavor and texture to the meal.
What to Serve with a Watermelon Cucumber Salad
It’s also good with this classic chicken and rice casserole that’s been around for many generations.
We love all kinds of salads around here. That’s why we enjoy this Greek olive salad that gives you a hint of the Mediterranean while delivering plenty of nutrition.
Another salad we enjoy is this bacon lettuce and tomato salad—a throw back to the BLT sandwich. This one is my husband’s current favorite.
No picnic or potluck is complete without this delicious potato salad like my mother used to make.
- 3 cups of bite-size watermelon cubes
- 2 cups of sliced cucumbers
- 1/3 cup of olive oil
- 2 tablespoons of lemon juice
- 2 teaspoons of sugar, honey, or monk fruit sweetener
- 1/3 cup of feta cheese crumbles
- 1/4 cup of chopped fresh basil
- Combine the watermelon and cucumbers in a large mixing bowl.
- In a small bowl, whisk the olive oil, lemon juice, and sweetener to make the dressing.
- Pour the dressing over the watermelon and cucumbers.
- Gently toss the mixture to coat the watermelon and cucumbers.
- Sprinkle the chopped basil and feta cheese crumbles over the mixture. Toss again.
- Chill and serve.
- I used monk fruit sweetener, but any sweetener will work. However, if you use an artificial sweetener, you’ll want to cut back on the amount. Otherwise, the dressing will be too sweet.
- You can use a little bit of apple cider vinegar in place of some of the lemon juice, but doing so will alter the flavor of the dressing.
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Amount Per Serving Calories 283Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 11mgSodium 119mgCarbohydrates 24gFiber 2gSugar 19gProtein 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.