Cucumber, Melon and Watermelon Salad

By Martha Rose Shulman

Updated June 9, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
2 minutes
Rating
4(722)
Comments
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Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (½ to ¾ inch), but you can also make this more like a salsa and cut the produce into fine dice.

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Ingredients

Yield:4 servings

  • 4 cups mixed diced watermelon, honeydew and cantaloupe

  • 2 cups diced cucumber, seeded if there are seeds

  • Salt to taste

  • 1 teaspoon lemon or lime zest

  • 2 tablespoons freshly squeezed lemon or lime juice

  • 1 to 2 tablespoons chopped fresh mint

  • 1 ounce feta cheese, crumbled

  • ¼ to ½ teaspoon Aleppo pepper or mild chili powder (to taste), or 1 serrano chile, minced

  • 2 tablespoons extra virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

44 grams carbs; 6 milligrams cholesterol; 254 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 4 grams fiber; 1319 milligrams sodium; 5 grams protein; 38 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all of the ingredients in a large bowl. Toss together just before serving.

Tip

  • Advance preparation: This is best when freshly assembled but will keep for a day in the refrigerator.

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Ratings

4 out of 5
722 user ratings
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Comments

Elise

Toss all the other ingredients together first and then add the watermelon at the very end to preserve its crisp, fresh appearance.

Kaia

This is a cool (literally) recipe to showcase summer fruits on a hot day. I made it with yellow watermelon, local cantaloupe, garden cukes and backyard lemons for the juice/zest. I opted out of the feta. It is refreshing and addicting!

Judy

A lovely summer salad. Lacking mint, I used lots of its kissin' cousin, fresh basil. I also diverged from the recipe by serving it on top of a mixture of baby kale and other salad greens.

SPS

I followed the recipe except using only watermelon. This was delicious! I used the last watermelon from my garden. I also used the small mini cucumbers as they have no hint of bitterness.

Nancy F.

Very refreshing, a nice blend of flavors. I make this at least once a week during the summer months.

MM

This is the best version of a watermelon feta salad I have ever eaten. I also added basil - it didn't hurt

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