Watermelon, Cucumber & Feta Salad
Watermelon, Cucumber & Feta Salad is a easy Greek recipe that serves 4. 150 calories per serving. Recipe by Diane Kochilas on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $47.30 total, $11.83 per serving
Ingredients
- 4 cups Watermelon (seedless, cut into 1‑inch cubes)
- 1 large Cucumber (English cucumber, halved lengthwise then sliced into half‑moons)
- 2 tablespoons Fresh Mint Leaves (chopped; can substitute with basil or parsley)
- 2 cups Arugula (loosely packed, washed and dried)
- 100 grams Feta Cheese (Greek feta, cubed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (fine zest from one lemon)
- 2 tablespoons Extra Virgin Greek Olive Oil (cold‑pressed, high quality)
- 1 pinch Sea Salt (to taste)
Instructions
Cube the Watermelon
Cut the seedless watermelon into 1‑inch cubes and place them in a large bowl.
Time: PT5M
Slice the Cucumber
Halve the cucumber lengthwise, then slice each half into half‑moon pieces.
Time: PT3M
Prepare Herbs and Zest
Chop the mint leaves and zest one lemon, setting both aside.
Time: PT3M
Make the Dressing
In a small bowl whisk together lemon juice, sea salt, and extra virgin Greek olive oil until emulsified.
Time: PT2M
Assemble the Salad
Add arugula, cubed feta, cucumber pieces, watermelon cubes, and lemon zest to the mixing bowl. Gently toss to combine.
Time: PT4M
Dress and Serve
Pour the lemon‑olive oil dressing over the salad, add the chopped mint, and toss once more. Serve immediately.
Time: PT3M
Nutrition Facts
- Calories
- 150
- Protein
- 5g
- Carbohydrates
- 12g
- Fat
- 10g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten-Free, Nut-Free
Allergens: Dairy (feta cheese)
Ingredient Substitutions
- Instead of Watermelon: Cantaloupe, Honeydew
- Instead of Cucumber: Zucchini
- Instead of Fresh Mint Leaves: Basil, Parsley
- Instead of Arugula: Baby spinach
- Instead of Feta Cheese: Goat cheese, Ricotta salata
- Instead of Lemon Juice: Lime juice
- Instead of Lemon Zest: Orange zest
- Instead of Extra Virgin Greek Olive Oil: Other extra virgin olive oil
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Whisk
- Microplane Zester (optional)
- Salad Tongs
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Cut watermelon into uniform cubes
- Whisk dressing until fully emulsified
- Toss salad gently to keep feta cubes intact
Chef Tips from the Video
- Use chilled watermelon for maximum refreshment.
- A drizzle of honey can balance the acidity if desired.
Troubleshooting
Salad becomes watery after sitting.
Pat the watermelon and cucumber pieces dry before assembling, or serve immediately after dressing.
Dressing separates.
Whisk vigorously and add a few drops of extra olive oil while whisking to re‑emulsify.
Storage
Refrigerator: Store in an airtight container, dressing separate, for up to 2 days.
Freezer: Not recommended; texture will degrade.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare all chopped ingredients and store them in separate containers.
- Keep the dressing in a sealed jar and add just before serving.
Frequently Asked Questions
What is the cultural significance and history of Watermelon Cucumber Feta Salad with Arugula and Mint in Greek cuisine?
Greek cuisine celebrates fresh, seasonal produce, and this salad embodies the tradition of combining sweet fruit with salty feta and aromatic herbs, a hallmark of summer mezze plates in Greece.
What are the traditional regional variations of watermelon‑cucumber‑feta salads in Greece?
In coastal regions, olives or capers are added; in the islands, a splash of ouzo‑infused olive oil may appear, while some mainland versions use dill instead of mint.
How is Watermelon Cucumber Feta Salad with Arugula and Mint traditionally served in Greek households?
It is typically served chilled as a mezze dish during summer gatherings, often on a large platter alongside other small plates, and eaten with a fork or by hand.
What occasions or celebrations is Watermelon Cucumber Feta Salad with Arugula and Mint traditionally associated with in Greek culture?
The salad is popular at outdoor family picnics, beach outings, and festive occasions such as name days and weddings during the warm months.
What other Greek dishes pair well with Watermelon Cucumber Feta Salad with Arugula and Mint?
It pairs beautifully with grilled fish like sardines, lamb souvlaki, or a simple Greek lemon‑herb roasted chicken, completing a balanced summer meal.
What are the most common mistakes to avoid when making Watermelon Cucumber Feta Salad with Arugula and Mint?
Common errors include over‑dressing the salad, using overly watery cucumber, and tossing too vigorously which can crumble the feta cubes.
Why does this Watermelon Cucumber Feta Salad recipe use a whisk for the dressing instead of shaking it in a jar?
Whisking allows you to control the emulsion and incorporate the lemon juice and oil gradually, ensuring a smooth, glossy dressing without separation.
Can I make Watermelon Cucumber Feta Salad with Arugula and Mint ahead of time and how should I store it?
Yes, prepare the chopped ingredients and keep the dressing separate in the refrigerator; combine and toss just before serving to maintain texture.
What does the YouTube channel Diane Kochilas specialize in?
The YouTube channel Diane Kochilas focuses on authentic Greek cooking, sharing traditional recipes, seasonal ingredients, and cultural stories from Greece.
How does the YouTube channel Diane Kochilas's approach to Greek cooking differ from other Greek cooking channels?
Diane Kochilas emphasizes family‑rooted techniques, regional authenticity, and detailed explanations of ingredient origins, offering a more personal and educational perspective than many generic cooking channels.
Last updated: August 30, 2026
