Refreshing Cucumber-Watermelon Salad

When temperatures climb, there’s nothing quite light a cool salad to refresh the palate. This sweet and tangy cucumber-watermelon delight is perfect for a summer day and comes together in minutes.

To make it, start with some sliced cucumbers and cubed watermelon in a bowl. Season it with salt and pepper and add some oil and white balsamic vinegar. Sprinkle with feta cheese crumbles and devour!

For a heartier version, toss in some arugula. The peppery flavor adds a spicy note and offers additional health benefits (antioxidants!).

In addition to a quick prep and wonderful flavor, this salad is also low in fat and calories. That makes it a wonderful complement to heavier sides, like potato salad (which we also love). It’s one of our go-to dishes for barbeques and picnics, as it pairs well with just about anything: burgers, chicken, fish, sausage, and sandwiches, to name a few.

Add this salad to your next outdoor spread and watch it disappear!

Cucumber-Watermelon Salad

This light and refreshing salad mixes crunchy cucumbers and sweet watermelon with a simple oil and vinegar dressing. It's topped off with feta cheese crumbles for a tangy finish. An easy-to-make palate pleaser, it's sure to become one of your go-to summer salads!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 6 servings

Calories 171 kcal

Ingredients

  

1x2x3x

• 4 cups cubed seedless watermelon (from about 3 lbs. with the rind)
• 1 large cucumber peeled, seeded, and cut into half-moon shapes
• 4 cups fresh arugula optional
• 1 tsp. kosher salt
• 1 tsp. freshly ground pepper
• 3 tbsp. extra virgin olive oil
• 1/3 cup white balsamic vinegar
• Feta cheese crumbles
• Fresh mint leaves optional, for garnish

Instructions

 

• Add the watermelon, cucumber, and arugula if using, to a large bowl and season with salt and pepper.
• Add the oil and vinegar and toss gently till combined. Garnish with mint leaves, if using. Salad may be chilled or eaten right away.
• When ready to serve, sprinkle feta on individual portions and enjoy.

Notes

1. This recipe calls for regular garden cucumbers, but Persian or English varieties work just as well. If you use Persian or English cucumbers, you can leave the skins on, as they are thin and tender and don’t need to be peeled. 
2. Feel free to adjust the amount of oil, vinegar, salt, and pepper to suit your taste. Try substituting red or white wine vinegar for the balsamic if you like a little bit more bite. 

Nutrition Facts

Cucumber-Watermelon Salad

Amount per Serving

Calories

171

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

41

mg

14

%

Sodium

 

1317

mg

57

%

Potassium

 

144

mg

4

%

Carbohydrates

 

6

g

2

%

Fiber

 

1

g

4

%

Sugar

 

4

g

4

%

Protein

 

14

g

28

%

Vitamin A

 

357

IU

7

%

Vitamin C

 

4

mg

5

%

Calcium

 

36

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.