This Watermelon-Cucumber Salad goes beyond the standard sweet-and-salty combination by layering in creamy feta, fresh herbs, Tajín-roasted pepitas, and a bright honey-lime dressing for incredible depth of flavor. Every bite is juicy, crunchy, creamy, and refreshing for a salad you’ll crave all summer long.

Why You’ll Love this Watermelon Cucumber Salad

• An elevated take on a summer classic. Most watermelon salads rely on just a few ingredients, I wanted this one to feel more dynamic, with enough texture and savory elements to make every bite exciting.
• Endless texture and flavor contrasts. Gone are the days that watermelon salads feel one-note. This one packs in juicy watermelon, crisp cucumber, creamy feta, and crunchy nuts for an irresistible alchemy of texture and flavor.
• Perfect for summer entertaining. It’s impressive enough for entertaining (hello, summer cookouts and potlucks!) yet easy enough to throw together last minute.
• Nutritious + versatile. This lineup of ingredients is nourishing, hydrating, and more satiating than most fruit salads. You can also switch up the ingredients to accommodate who you’re serving or what you already have on hand.

I can’t think of a more satisfying summer lineup than this one. Since initially testing this recipe, I’ve made it roughly a dozen times and I still look forward to every bite.

Every time we serve it to guests, I get endless recipe inquiries (and rave reviews!), so I’m excited to finally give it permanent residence on my site.

This Watermelon-Cucumber Salad pairs well with just about any entree–burgers, grilled chicken, fish, or any hearty sandwich or Summer Naan Pizza.

You can even prepare a few of the components ahead so assembly is a breeze.

For more of my go-to summer salads for entertaining, check out my Italian Pasta Salad, Smashed Cucumber Salad, and Summer Panzanella Salad.

The Ingredients

• Watermelon: I suggest using seedless watermelon for convenience. Choose one that is ripe and juicy, and cut it into 1×1-inch cubes.
• Cucumbers: Use seedless cucumbers, such as English or Persian, which have thin, edible skins.
• Herbs: I love using a mix of fresh basil and mint, which add cooling, aromatic notes to the salad.
• Feta: Creamy, salty feta balances the sweetness of the watermelon beautifully. I prefer buying a block of feta in brine and crumbling it myself for the creamiest texture.
• Pepitas: Roasted pumpkin seeds add satisfying crunch and extra richness.
• Tajín: Adds salty, tangy, mildly spicy flavor to the pepitas. If you can’t find Tajín, just use chili powder and sea salt instead.
• Lime: You need both the zest and juice from fresh limes, which adds brightness and acidity to the salad.
• Honey: A small amount balances the acidity and helps round out the dressing. Alternatively, you can use agave syrup.
• Olive oil: Adds richness and helps emulsify the honey-lime dressing. Alternatively, you can use avocado oil.
• Shallots: The shallots will soften in the dressing just enough to add an aromatic edge to the salad.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Toast Pepitas

Empty pepitas out onto a small rimmed baking sheet. Toss with olive oil and Tajín, and roast for 11 to 14 minutes, until toasted. Set aside to slightly cool.

Step 2: Prepare Dressing

In a small jar or liquid measuring cup, combine all dressing ingredients. Whisk to combine and let sit while you prepare remainder of salad.

Step 3: Assemble Salad

In a large serving bowl, combine watermelon, cucumber, herbs, feta, and most of the pepitas.

Step 4: Add dressing and toss to combine. Garnish with remaining pepitas and a pinch of Aleppo pepper flakes.

Recipe Variations

• Swap the cheese. Not a fan of feta? Try small mozzarella pearls or salty cotija cheese instead. To make the salad dairy free, omit cheese entirely and add a different creamy element, such as cubes of avocado.
• Change up the herbs. This watermelon cucumber salad is also delicious with fresh cilantro.
• Make it spicy. Add minced fresh jalapeño or serrano pepper, or an extra sprinkle of Tajín for more heat.
• Use a different nut or seed. Replace the pepitas with toasted sunflower seeds, sesame seeds, or sliced almonds for similar crunch.
• Add another fruit. This salad is also delicious with peaches, nectarines, and/or strawberries.
• Boost the protein. Add a hearty grain, such as quinoa, or top the salad with grilled shrimp, chicken, or halloumi.

Tips for the Best Watermelon Salad

• Use a seedless watermelon for easier prep and a better eating experience.
• Cut the watermelon and cucumber into similar size pieces so every bite feels balanced.
• Wait until just before serving to add the feta and herbs to maximize freshness.
• Toss with the dressing just before serving to ensure every ingredient maintains its crunch.

Serving Suggestions

This watermelon cucumber salad pairs well with SO many summer entrees. Here are a few suggestions:

• Burgers or sandwiches: Salmon Burgers, Chipotle Black Bean Burgers, or these hearty Chicken Fried Tofu Sandwiches.
• Skewers: I LOVE making these Tofu and Peach Skewers and Greek Shrimp Skewers during the summer months.
• Chicken or fish: Curried Chicken Thighs are a great option for outdoor grilling. Pesto Salmon is also an easy, speedy opion.
• Tacos: Enjoy alongside these summery Halloumi Tacos, Salmon Tacos, or healthier Baja Fish Tacos.
• Pizza: Bruschetta Pizza and Summer Naan Pizza are the perfect summer pairing.

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If you give this Watermelon Cucumber Salad a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!