Summer calls for salads that are refreshing, hydrating, and effortlessly quick. That’s why this watermelon salad recipe with feta and rocket is totally worth bookmarking.
If you’ve never tried mixing sweet watermelon with salty cheese before, you are about to discover your new summer favourite. Tossed with peppery rocket leaves (arugula), crunchy cucumer, and crisp red onion, this vibrant salad balances sweet, savoury, tangy, and spicy notes in every single bite.
It’s light enough for a hot afternoon but satisfying enough to keep you fueled.
Why This Salad Works
- Maximum Hydration: Both watermelon and cucumber have incredibly high water content, making this meal literally refreshing from the inside out.
- The Flavour Matrix: The sweetness of the watermelon cuts through the peppery punch of the rocket leaves, while the creamy, salty feta anchors the dish.
- Textural Heaven: You get a crunch from the cucumber, a crisp bite from the onion, and a juicy burst from the melon.
Ingredients Matrix
To get the absolute best flavour, quality matters here. Because this is a raw salad, every ingredient gets a chance to shine and contributes to the taste.
| Ingredient | Type/Substitute |
|---|---|
| Fresh Watermelon | Sugar Baby, Yellow Petite, Golden Midget |
| Cucumber | English, Persian, Chinese, Indian |
| Onion | Red Onion |
| Rocket/Arugula | Watercress, Baby Spinach |
| Cheese | Feta, Goat, Cottage, Cotija |
| Herb | Mint, Italian Basil, Cilantro, Parsley |
| Honey | Maple or Agave Syrup |
| Lime Juice | Red Wine Vinegar |
How To Make Salad
1. Tame the Onion (Pro-Tip!)
- Raw red onion can sometimes have a harsh, lingering bite. To mellow it out, slice your onion thinly and submerge the pieces in a small bowl of ice water for about 10 minutes while you prep the rest of the ingredients. Drain and pat dry before adding to the salad. It keeps the crunch but removes the sting.
2. Chop and Chill
- Cut your watermelon and cucumber into bite-sized pieces. Try to keep them roughly the same size so you get a bit of everything on your fork.
Pro Tip: If you have time, chill your watermelon and cucumber in the fridge for an hour before assembling. A lukewarm watermelon salad just doesn’t hit the same!
3. Whisk the Dressing
- In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lime juice, honey, salt, and pepper until emulsified.
4. Assemble Salad
- In a large, shallow bowl, create a bed of rocket leaves.
- Layer on the cubed watermelon, cucumber, and drained red onions. Add feta cheese, crumbled or cubes.
- Drizzle the dressing over the watermelon salad and gently toss to combine. Just before serving, scatter fresh mint leaves or basil over the top.
- Gently toss and the salad is ready to serve.
This salad is best enjoyed within a few hours of making it. Watermelon and cucumber are notorious for releasing their juices once they come into contact with salt, meaning a fully dressed salad can get a bit soggy if left overnight.
Watch Salad Video
Give this salad recipe a try for your next sunny lunch break, and let me know how you liked it!
If you are somebody who live by salads during summer, try this forever favourite Greek Orzo Pasta Salad, tropical style Mango Shrimp Salad, Beet Orange Salad, or the refreshing Summer Tomato Salad.
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Watermelon Salad Recipe
- Salad Mixing Bowl
Ingredients
- 2 Cup arugula leaves
- 2 Cup watermelon, cut into cubes
- 1 medium English cucumber, diced
- 1 medium red onion, sliced
- 2 sprig mint leaves, chopped
- ⅓ Cup feta cheese, cut into cubes
Ingredients For Dressing:
- ⅛ Cup extra virgin olive oil
- 2 tablespoon honey or maple syrup
- 1 lime juice
- ½ teaspoon Himalayan pink salt or rock salt
- crushed pepper to taste
Instructions
- Cut your watermelon and cucumber into bite-sized pieces. Try to keep them roughly the same size so you get a bit of everything on your fork.
- In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lime juice, honey, salt, and pepper until emulsified.
- In a large, shallow bowl, create a bed of rocket leaves. Layer on the cubed watermelon, cucumber, and drained red onions. Add feta cheese, crumbled or cubes.
- Drizzle the dressing over the watermelon salad and gently toss to combine. Just before serving, scatter fresh mint leaves or basil over the top.
- Gently toss and the watermelon salad is ready to serve.
Recipe Notes:
- If you toss the feta too aggressively, it will break down and turn the whole salad cloudy.
- If you want to prep ahead: Chop the melon, cucumber, and onion, and mix the dressing. Store them all in separate airtight containers in the fridge. When lunch rolls around, simply combine, dress, and enjoy!
- Toss in a handful of toasted pine nuts, pumpkin seeds, walnuts, or sliced almonds for an extra nutty crunch.
- Make it a Platter: Serve it alongside some warm pita bread and a side of hummus.
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