Watermelon, Feta & Cucumber Chopped Salad

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This watermelon, feta and cucumber chopped salad is a light and refreshing dish that balances sweet and salty flavors. The combination of juicy watermelon, cool cucumber and tangy feta makes it especially appealing on warm days. Fresh basil adds a fragrant, herbal note, but try mint if you want a cooler flavor. This salad pairs well with grilled meats, or serve it alongside hummus, pita or falafel for a bright, summery meal.

A recipe photo featuring Watermelon, Feta, and Cucumber Chopped Salad.
Credit:

Photographer: Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Claire Spollen.

Active Time:
20 mins
Total Time:
20 mins
Servings:
8
  • Crunchy, antioxidant-rich watermelon and cucumber offer a refreshing twist for hot summer days.
  • Watermelon provides hydrating benefits and may reduce the risk of heart disease and cancer.
  • Feta cheese adds a salty tang, but goat cheese or Swiss can be used for less sodium.

This Watermelon, Feta & Cucumber Chopped Salad is perfect for hot summer days when you need something refreshing, spicy and light. Crunchy, antioxidant-rich watermelon and cucumber team up with briny feta and spicy Fresno chiles to create a new spin on a chopped salad. A light, bright lemony vinaigrette pulls all the flavors together, while a sprinkling of basil adds a final fresh pop. This salad is a must-add to your next gathering. Keep reading for our expert tips, including ingredient substitutions. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • If the block of feta cheese is too salty, you can rinse it under cold water to remove the excess salt.
  • Dress the watermelon salad right before serving to prevent the watermelon from becoming too watery.
  • This salad is best served with a slotted spoon, as the watermelon will release some juice.
  • You might consider substituting the red Fresno peppers with jalapeños and using champagne vinegar or white-wine vinegar instead of the white vinegar.

Nutrition Notes

  • Watermelon isn’t just a summertime favorite. It’s also loaded with antioxidants linked to a reduced risk of heart disease, neurodegenerative diseases and cancer. And if you’d rather eat your water, watermelon is a great hydrating fruit.
  • Cucumber brings more antioxidants and hydrating qualities to this salad. One of these compounds is silica, which helps with collagen production. Eating more cucumbers might reduce your risk of cancer and diabetes.
  • Feta is a salty cheese. If you have high blood pressure or your body is sensitive to sodium, you’ll want to moderate your intake of salty cheeses like feta. If you want to replace the feta in this salad with a lower-sodium cheese but still get that tangy flavor, goat cheese or Swiss might be good swaps. 
  • Fresno chiles add a little heat to this salad, along with plenty of plant compounds and health benefits. Eating spicy foods regularly might support your heart and a healthy weight, and you might even live longer.
Ingredients for watermelon cucumber feta salad arranged on a cutting board

Photographer: Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Claire Spollen.

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Ingredients

Original recipe (1X) yields 8 servings

  • 3 tablespoons distilled white vinegar

  • 1 tablespoon honey

  • 2 teaspoons grated lemon zest

  • 2 teaspoons lemon juice

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 3 cups cubed seedless watermelon (¼-inch)

  • 1 small English cucumber, cubed (¼-inch; cups

  • 1 cup cubed feta cheese (¼-inch)

  • 2 medium red Fresno chiles, seeded and finely chopped (about tablespoons)

  • 3 tablespoons thinly sliced fresh basil leaves

Directions

  1. Whisk 3 tablespoons vinegar, 1 tablespoon honey, 2 teaspoons lemon zest, 2 teaspoons lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Slowly drizzle in 2 tablespoons oil, whisking constantly until emulsified.

    Whisk stirring a bowl of oil and seasoning on a marble surface

    Photographer: Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Claire Spollen.

  2. Add 3 cups watermelon, the cubed cucumber, 1 cup feta, the chopped chiles and 3 tablespoons basil; toss to combine. Serve immediately, using a slotted spoon.

    Bowl of chopped watermelon, feta cheese, cucumber, and herbs mixed together

    Photographer: Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Claire Spollen.

Frequently Asked Questions

  • What’s the secret to choosing a ripe watermelon?

    To determine if a watermelon is ripe, we recommend using this three-step approach: 1) Pick it up. A ripe watermelon should feel heavy for its size. 2) Check for a yellow spot on the green skin, which indicates ripeness. 3) Knock on the watermelon. It should produce a hollow sound.

  • What can I do with the leftover watermelon?

    In addition to simply snacking on it, you could blend it with lime juice, mint and water for a refreshing agua fresca.

  • How long does an opened package of feta last?

    An unopened package of feta cheese can last approximately 6 months in the refrigerator. However, once opened, its shelf life decreases significantly to just 7 days. You can tell if feta has gone bad by its off-putting flavor and smell. To extend its life to 2 to 3 weeks, you can cube the feta and submerge it in a jar filled with olive oil, then store it in the fridge.

  • How should I store leftovers?

    Leftovers will keep for about 3 days in an airtight container in the refrigerator. However, we recommend storing the feta separately.

  • What should I serve with Watermelon, Feta & Cucumber Chopped Salad?

    This salad pairs wonderfully with grilled meats and fish. It complements dishes like our Grilled Beef & Vegetable Kebabs, Easy Grilled Turkey Burgers or Lemon-Garlic Grilled Cod. For a lighter meal, you can enjoy it with warm pita bread and your favorite store-bought hummus, or prepare a batch of Double-Tahini Hummus, which can be made 5 days ahead.

Recipe developed by Jasmine Smith

EatingWell.com, June 2025

Nutrition Facts (per serving)

101 Calories
7g Fat
9g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size about ⅔ cup
Calories 101
% Daily Value *
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Total Sugars 7g
Added Sugars 2g 4%
Protein 3g 5%
Total Fat 7g 8%
Saturated Fat 3g 13%
Cholesterol 13mg 4%
Vitamin A 40µg
Vitamin C 14mg 16%
Vitamin D 0µg
Vitamin E 1mg 4%
Folate 10µg
Vitamin K 12µg
Sodium 198mg 9%
Calcium 84mg 6%
Iron 0mg 3%
Magnesium 14mg 3%
Potassium 135mg 3%
Zinc 1mg 5%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Carrie Myers, M.S.
Carrie Myers
Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.
and
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.