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A large bowl with cubes of watermelon, cucumbers, chopped cilantro, and crumbled cotija cheese for a watermelon cucumber salad

Easy Watermelon Cucumber Salad Recipe

Diana Lopez
This refreshing and delicious Watermelon Cucumber Salad is the ultimate warm-weather side dish. It is light, juicy, and bursting with flavor.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salads, Side Dish, Snacks
Cuisine American
Servings 8 servings

Ingredients
  

For the Watermelon Salad

  • 1 small watermelon or ½ large watermelon, cut into small cubes
  • 2-3 Persian cucumbers or 1 English cucumber, cut into small cubes
  • ½ cup (25g) chopped cilantro *
  • ½ cup (37.5 g) crumbled Mexican cotija cheese **

For the Dressing

  • 3 Tbsp maple syrup or honey
  • 3 Tbsp lime juice
  • 2 Tbsp extra virgin olive oil
  • Salt and black pepper to taste (I use about a pinch of each)

Instructions
 

Make the Dressing:

  • Whisk all of the ingredients for the dressing and set aside.

Make the Salad:

  • Mix the cubed watermelon, cubed cucumbers, chopped cilantro, and crumbled cheese in a large serving bowl or dish.

Toss in Dressing:

  • Gently toss in the dressing and sprinkle with more cheese right before serving.

Notes

  • * I love making this recipe with fresh chopped cilantro, but you can also make it with your favorite herbs like mint, basil, chives, or parsley.
  • ** Mexican cotija cheese blends beautifully with this salad; however, feta or goat cheese are also great options.
  • You can make this salad 2-3 hours ahead of time! Just mix all of the ingredients for the salad and toss in the dressing right before serving.
  • Refrigerate any leftover watermelon cucumber salad in an airtight container for up to 3 days.
Keyword watermelon cucumber salad
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