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Watermelon Salad (with Fresh Lime Vinaigrette)

With fresh ingredients and a homemade vinaigrette, this Watermelon Salad is a great summertime salad that combines sweet and salty for the perfect balance!

A TASTY WATERMELON SALAD RECIPE

The combination of salty and sweet in this Watermelon Salad is absolutely delicious. I know you may not normally think to put watermelon in a salad but it really adds a unique and surprising flavor. Topped with a lime vinaigrette dressing, it really sets it over the top and is super refreshing. So many fresh flavors come together to create this Watermelon Salad recipe that you have to make it at least once!

Watermelon Salad on white plate with fork.

FREQUENTLY ASKED QUESTIONS:

Do I have to use baby cucumbers?

If you cannot find baby cucumbers you can also use an English cucumber in its place. They do not need to be peeled.

Which is better: crumbled or block feta?

We use crumbled in this recipe, but you can use a block of feta and crumble it yourself as well.

Can I use bottled lime juice?

Fresh squeezed is best and more fresh. In a pinch you can use bottled but it will not taste the same.

Can I make the dressing ahead of time?

Yes, you can make it about 2 days ahead of time and keep it stored and covered in the refrigerator until ready to use. Make sure that you bring it to room temperature before adding to the salad.

What can I serve this with salad?

I really like to serve this when we do cookouts. It goes great with chicken, steak and pork.

How do I store leftovers?

This is best when it is first made but can be stored covered in the refrigerator for 1-2 days but may become watery so I suggest serving with a slotted spoon.

Pinterest image of side of serving dish with Watermelon Salad.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • lime juice
  • granulated sugar
  • kosher salt
  • pepper
  • olive oil
  • seedless watermelon
  • baby cucumbers
  • red onion
  • feta cheese
  • mint leaves
Ingredients needed: ime juice, granulated sugar, kosher salt, pepper, olive oil, watermelon, baby cucumbers, red onion, feta cheese and mint leaves.

HOW TO MAKE WATERMELON SALAD:

Place lime juice and sugar in a shaker jar with a tight-fitting lid. Shake or stir until sugar is completely dissolved. Add salt, pepper and olive oil. Shake again until well mixed. Set aside.

Viniagrette mixed together in jar.

In a large mixing bowl, place watermelon, cucumbers, onion, half of the Feta cheese and mint leaves.

Salad ingredients placed in bowl.

Gently toss until combined.

Salad ingredients tossed together in bowl.

Add about ⅔ of the dressing, and gently toss.

Some of the vinaigrette being drizzled over salad I bowl.

Transfer to a serving plate or bowl. Top with the remaining half of the Feta cheese and more mint, if desired.

Overhead of watermelon salad on white serving tray.

Drizzle with the rest of the dressing, if desired.

Watermelon Salad on white plate with fork going into one plate of salad.

WANT MORE DELICIOUS RECIPES?

Square image close up of Watermelon Salad on white serving dish.

Watermelon Salad (with Fresh Lime Vinaigrette)

With fresh ingredients and a homemade vinaigrette, this Watermelon Salad is a great summertime salad that combines sweet and salty for the perfect balance!
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6 cups

Ingredients

For the dressing:

For the salad:

  • 4-5 cups cubed seedless watermelon about half a large watermelon
  • 1 cup baby cucumbers sliced in half moons (about 3 small)
  • cup thinly sliced red onion
  • 8 ounce container feta cheese crumbled
  • 2 Tablespoons torn mint leaves

Instructions

  • Place lime juice and sugar in a shaker jar with a tight-fitting lid. Shake or stir until sugar is completely dissolved. Add salt, pepper, and olive oil. Shake again until well mixed. Set aside.
  • In a large mixing bowl, place watermelon, cucumbers, onion, half of the Feta cheese and mint leaves.
  • Gently toss until combined.
  • Add about ⅔ of the dressing, and gently toss.
  • Transfer to a serving plate or bowl. Top with the remaining half of the Feta cheese and more mint, if desired.
  • Drizzle with the rest of the dressing, if desired.

Notes

  • A balsamic glaze can be replaced with the dressing in this recipe.
  • The dressing can be made a few days ahead of time stored in the refrigerator.
  • Baby arugula can be added to the salad.
  • Crumbled feta is used in this recipe but you can use a block of feta and crumble yourself.
Course: Salad, Side Dish
Cuisine: American

Nutrition

Calories: 214kcal | Carbohydrates: 16g | Protein: 9g | Fat: 14g | Sodium: 534mg | Fiber: 1g | Sugar: 12g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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