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Cucumber Strawberry Salad with Watermelon

Cucumber strawberry salad with watermelon is a 10-minute summer bowl featuring crisp cucumber, juicy watermelon, and halved strawberries tossed in a honey-lime dressing. Finish with torn mint and optional feta for bright, lightly sweet, creamy contrast.
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Prep Time 10 minutes
chill 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cup fresh strawberries hulled and halved
  • 2 cup seedless watermelon cubed into bite-sized pieces
  • 1 large English cucumber thinly sliced or quartered
  • 0.25 cup fresh mint leaves roughly torn
  • 2 tbsp crumbled feta cheese optional but recommended
Honey-Lime Dressing
  • 2 tbsp fresh lime juice about 1 lime
  • 1 tbsp honey
  • 1 tsp lime zest
  • 1 pinch flaky sea salt
  • 1 pinch chili flakes optional

Equipment

  • 1 sheet pan

Method
 

Prep the salad ingredients
  1. Wash and dry all produce thoroughly, then hull and halve the strawberries.
  2. Cube the seedless watermelon into bite-sized pieces.
  3. Slice the English cucumber into thin rounds or quarter it into chunkier bites.
Make the honey-lime dressing
  1. In a small bowl, whisk lime juice, honey, lime zest, and flaky sea salt until the honey is fully dissolved.
  2. Add chili flakes if using.
Assemble and serve
  1. Add strawberries, watermelon, and cucumber to a large serving bowl, then pour the honey-lime dressing over the top.
  2. Gently toss to coat, being careful not to break the watermelon.
  3. Scatter mint leaves over the salad and gently fold them in.
  4. If using feta, crumble it over the top just before serving.
  5. Serve immediately for best texture, or chill up to 30 minutes before serving.
  6. Do not dress in advance, since cucumber and watermelon will release water and dilute the dressing.

Notes

Pro tip: Keep the mint and feta for the final moments so the salad stays bright and the cucumber/watermelon don’t soften too fast. For storage, chill the undressed fruit mixture covered for up to 1 day, then dress and finish with mint and feta right before serving; freeze is not recommended. Dietary swap: use cotija or a vegan feta-style alternative for a dairy-free option while keeping the salty contrast.