Watermelon + cucumber make for the most refreshing possible summer salad. Paired with sweet, juicy strawberries, tangy, salty feta and herbaceous mint, nothing beats this watermelon cucumber salad on a hot day.
It’s been insanely hot this week. Like, 90+ real feel every single day. I can’t really complain, because it’s certainly better than rain or snow, but still. Damn.
If I weren’t so lazy, I would run in the morning before it gets hot, but somehow I don’t learn from my mistakes and end up going out at 4pm every day. By then, it’s 90+ degrees and I’m sweating profusely about .2 miles into the run. It makes for some pretty miserable running conditions, but it’s definitely better than not running at all.
I know most people think it’s crazy, but running majorly improves my mental health and it’s by far my favorite way to exercise! Now I just need a local running buddy to suffer with me through 90+ degree runs. I promise I’ll feed you delicious things afterwards like this watermelon cucumber salad!! Speaking of running, Lizzy just started a series on here chronicling her marathon training – I highly suggest following along if you’re interested in running! She’s coming to visit me in a few weeks and we’re planning on running together every day, which means I really need to get in better shape.
What I’m getting to is that there’s nothing quite as refreshing as watermelon after an extremely hot run. I’m usually not in the mood to eat a huge meal after running, so this light, refreshing salad is the perfect option to tide me over until my next meal.
How to pick the perfect watermelon
There’s nothing worse than having a craving for watermelon and then slicing into an underripe, flavorless melon. Here are a few tips to help you pick the perfect watermelon next time you head to the store/farmers market:
- It may seem counterintuitive, but look for a watermelon with a large yellow patch. This means it has been resting on the ground and is more ripe. The darker yellow the patch, the longer it was on the vine. Avoid fully green watermelons – though they look pretty, they’re typically not ripe enough.
- Tap/knock on the bottom of the watermelon. A ripe watermelon will have a satisfyingly deep, hollow sound.
- Pick a heavy watermelon for its size. A heavier watermelon means there’s more water, which means a juicier, more flavorful watermelon.
Read more about watermelon & how to use it in this post!
Assembling the salad
This recipe calls for spiralized cucumbers, but if you don’t have a spiralizer, feel free to dice the cucumbers instead. We use a spiralizer attachment (affiliate link) that goes with our KitchenAid mixer – it’s by far the best spiralizer we’ve used. If you have a KitchenAid and plan to use a spiralizer often, I highly suggest making the investment. If not, we suggest this spiralizer as an alternative. (affiliate link)
We used a vegan feta-style cheese in this salad from VioLife Foods. It’s honestly really good. The texture is quite a bit softer than regular feta, and it’s not quite as satisfyingly salty, but it’s a great alternative. If you’re not dairy free or vegan, feel free to substitute with regular feta.
More summer salad recipes
Looking for more recipes like this watermelon cucumber salad? Try a few more of our favorite summer salads:
- Shaved Rainbow Carrot Sesame Salad
- Berry Spinach Salad with Raspberry Dressing
- Watermelon Berry Salad with Lime Mint Dressing
- Peach Blueberry Panzanella Salad
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Watermelon + cucumber make for the most refreshing possible summer salad. Paired with sweet, juicy strawberries, tangy, salty feta and herbaceous mint, nothing beats this watermelon cucumber salad on a hot day.
Ingredients
- 2 english cucumbers, spiralized
- 1 1/2 cup strawberries, sliced into rounds
- 2 cups cubed watermelon
- 1/2 cup crumbled feta (vegan or regular)
- Fresh mint
Dressing:
- 2 tbsp water
- 1 1/2 tbsp agave nectar
- 1 tbsp lime juice
- 1/2 tbsp finely chopped mint
- 3/ tsp lime zest
- 1/8 tsp salt
Instructions
1. Spiralize cucumbers (cutting into smaller, more manageable pieces). Sprinkle with 1/2 tsp or so of kosher salt and toss. Let sit for 10-15 minutes, gently tossing a few times. Rinse, drain well, and using paper towels, gently pat dry.
2. Cube watermelon and let drain well in colander to remove moisture.
3. Whisk all ingredients together for dressing until well combined. Toss all ingredients together well and serve with fresh mint as garnish. Optional: chill in refrigerator for one hour before serving.
Notes
It’s best to serve this salad within an hour or two of making.
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