This salad is the definition of a refreshing summer meal! We pair crisp cucumbers with sweet strawberries, juicy watermelon, tangy vegan feta, and tons of fresh mint. The perfect thing to bring to a cookout!
Ingredients Featured in this Recipe
Watermelon (of course) forms the main fruit base of this dish.
English cucumber, a relative of the watermelon family, is a nice complement with a pleasant crunch.
Strawberries, thinly sliced, add a bit of sweetness and more color.
Fresh mint adds a very refreshing, slightly herbal note.
Finally, vegan feta adds tang and zest with a hint of satiating fat.
It’s worth noting that these ingredients and their quantities are flexible! I would think honeydew or cantelope would also benefit from this treatment. If you like a bit of tang, I would believe some lemon zest or sumac would bring additional brightness. Sliced red onion would add a bit more crunch and kick.
Watermelon Cucumber Salad Recipe FAQs
How can I keep watermelon cucumber salad from getting soggy?
Do not add the salt until just before serving. Salt will pull water from the fruit and vegetables, which will concentrate their flavor but leave them rather limp. Add a pinch of flaky salt right as you’re putting this on the table.
What is the best kind of cucumber for salad?
English cucumbers and Persian cucumbers are the best for salads. They have a slightly sweeter flavor and a very thin skin that does not usually need to be peeled. These cucumber also have fewer seeds than traditional.
What is vegan feta made with?
There are a number of commercial brands of vegan feta available these days, with Follow Your Heart and Violife as some of the most widely available. Most vegan feta is made from a base of filtered water, coconut oil, and potato starch. It can be purchased in block or crumbled form.
I hope you love this recipe! Please let me know in the comments or on Instagram if you decide to give it a try.
Add sliced watermelon to a large serving tray. Add mint and toss to coat. Layer in cucumber pieces and strawberries.
Top with crumbled feta and a sprinkling of flaky salt. Best enjoyed immediately. If you’d like to prepare this to bring to a party, save the salt for right before serving.
This salad is best made right before you plan to eat it. It will last in the fridge for 1-2 days, though the mint will begin to bruise and there will be a large amount of water pulled from the fruit as it sits.
Prep Time:10 minutes
Cook Time:0 minutes
Serving Size:One sixth of recipe
Saturated Fat:1 grams
Unsaturated Fat:.2 grams
Trans Fat:0 grams
Keywords: watermelon, cucumber, salad, feta
About the Author
Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.
Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.