Nectarine Watermelon Feta Salad with Cucumber (video)

a large bowl of watermelon feta salad, on a table

This easy, fruity and refreshing salad is one of my summertime favorites! Nectarine watermelon feta salad with cucumber, mint, basil, and an easy lemon dressing. If you’ve never had a salad like this before, you’re missing out! You’ll love the combination of sweet watermelon combined with salty and creamy feta. Adding the nectarines and cucumbers makes this classic watermelon salad even better! Enjoy it with some  grilled chicken or steak.

Watch My Watermelon Salad Video Tutorial

Watch my YouTube watermelon salad video tutorial for step-by-step instructions to see how I cut the watermelon and how I put together the salad. Want to stay up to date on the latest recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!

Ingredients for Watermelon Feta Salad

I love the simplicity of this summer salad – it requires just a few ingredients and comes together so quickly! Find the printable recipe in the recipe card below.

  • Watermelon: I used a mini watermelon in my video tutorial but half of a regular melon will work well, too.
  • Nectarines: peaches will also work well.
  • Feta Cheese: I like to buy a block of cheese, then cube it myself to the size I want.
  • Mint & Basil: fresh herbs add tons of refreshing flavor to this salad.
  • Cucumbers: my favorite are the cocktail/Persian cucumbers from Costco!
  • Lemon, Olive Oil & Honey: for making the simple lemon dressing. You can also replace the dressing with a thick, balsamic glaze.
various ingredients, fruit, and kitchen items on a table

Supplies & Tools for the Recipe

Need some supplies or tools to make this summer salad recipe at home? You can get some of the items I used in my video tutorial online using these Amazon Affiliate Links. Using these links won’t cost you extra and I’ll earn a small commission.

  • Epicurean Cutting Boards: I have at least 6 of these in various sizes. They’re dishwasher safe and won’t dull your knives.
  • Large Salad Bowl: use for any of my salad recipes.
  • Citrus Zester: this one is my favorite.
  • Wusthof Ikon Knives: my favorite knives! The ergonomic handles make the knives comfortable to use. Get the large set or my go-to Santoku knife.
  • Celtic Sea Salt: this is the best salt ever! It has over 80 trace minerals, it’s not super salty and it makes food taste so good!
a jar of lemon poppy seed dressing, on a table

Making the Easy Lemon Dressing

This easy watermelon feta salad tastes really great with a zesty lemon dressing. You can also simply dress the salad with a thick, balsamic glaze. Here’s how to make the dressing:

  1. First, zest the lemon and add the zest to a large measuring cup or bowl. Slice the lemon in half and squeeze the juice into the cup.
  2. Next, add in the olive oil, honey, salt, pepper and poppy seeds (optional).
  3. Whisk everything together and pour over your prepared salad with when ready to serve.

How to Cube a Watermelon

Cutting a large watermelon into small cubes is quick and easy to do! Here’s how I cut mine at home. You can use this technique for large and small melons.

  1. First, cut off the rind at each end, then split the watermelon in half. Using a long, sharp knife, carefully cut away the rind, removing as little pink melon flesh as possible.
  2. Next, splice the peeled melon into 1-inch-thick segments lengthwise (from top to bottom), then cut the melon diagonally the same thickness. Finally, cut one more time from top to bottom, forming cubes.
  3. Transfer the watermelon cubes into a large bowl and set aside.
a large bowl of nectarine watermelon feta salad, on a table

How to Make Nectarine Watermelon Feta Salad

Once you have the watermelon sectioned and cubed, you can prepare the rest of the salad.

  1. Slice and cube each nectarine into bite sized pieces. Thinly slice the cucumber; not need to peel if using Persian cucumbers. Remove the mint leave and basil leaves from the stems, and stack the herbs, then use a sharp knife to chop them into strips.
  2. I recommend assembling the salad in layers. Begin with a layer of cubed watermelon, add the cubed nectarine and cucumber next, followed by the cubed feta cheese and a sprinkling of the chopped herbs.
  3. Repeat this process again, garnishing the salad with more herbs on top.
  4. Whisk the lemon salad dressing, then pour over the salad when you’re ready to serve.
a close up of a bowl of watermelon feta salad, with cucumber

Serving Suggestions

Once you’ve dressed the salad, it’s ready to be enjoyed immediately. I recommend enjoying it within an hour, as the juices from the melon will start to accumulate.

If you want to make this salad ahead of time, simply keep the salad dressing on the side and add it when you’re ready to serve. Keep the salad refrigerated.

a large bowl of watermelon salad on table, with nectarines, cucumbers, mint leaves and cheese

More Recipes!

Enjoyed this easy and refreshing summer salad recipe? Check out some of my other recipes you’re sure to enjoy!

  • Avocado Citrus Salad: another refreshing option with creamy avocado, crunchy fennel, cucumbers, and various citrus, dressed with a zesty dressing.
  • Mixed Berry Salad: you’ll love this fruit salad with blueberry, strawberry and raspberry, topped with goat cheese, almonds and poppy seed dressing.
  • Easy Greek Chickpea Salad – refreshing, easy, and crunchy!
  • Apple & Prosciutto Arugula Salad: a delicious combination of prosciutto, cheese, apples, and arugula, dressed with a zesty vinaigrette.
  • Tomato Panzanella Salad – an Italian summer staple! Tomatoes, cucumbers, cheese, and crispy focaccia croutons. So delicious!

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a large bowl of watermelon salad on table, with nectarines, cucumbers, mint leaves and cheese
5 from 1 vote

Nectarine Watermelon Feta Salad with Cucumber (video)

20 minutes prep + 0 minutes cook
6 servings
The best watermelon feta salad with cucumbers, nectarines, mint, basil, and an easy lemon dressing. Refreshing and delicious for summer!

Ingredients 

  • 1 mini watermelon, about 3 to 4 pounds
  • 3 to 4 medium nectarines
  • 6 medium cucumbers
  • small bundle of fresh mint
  • small bundle of fresh basil
  • 1 1/2 cups cubed feta cheese

For Lemon Dressing:

  • 1 large lemon
  • 1/4 cup olive oil
  • 1 1/2 tbsp honey
  • ground black pepper & salt, to taste
  • 1/2 tsp poppy seeds, optional

Instructions

Watermelon Cutting Instructions:

  • Start by portioning the watermelon. First, cut off the rind at each end, then split the watermelon in half. Using a long, sharp knife, carefully cut away the rind, removing as little pink melon flesh as possible.
  • Next, splice the peeled melon into 1-inch-thick segments lengthwise (from top to bottom), then cut the melon diagonally the same thickness. Finally, cut one more time from top to bottom, forming cubes.
  • Transfer the watermelon cubes into a large bowl and set aside.

Preparing & Assembling the Salad:

  • Slice and cube each nectarine into bite sized pieces. Thinly slice the cucumber; not need to peel if using Persian cucumbers.
  • Remove the mint leave and basil leaves from the stems, and stack the herbs, then use a sharp knife to chop them into strips.
  • I recommend assembling the salad in layers. Begin with a layer of cubed watermelon, add the cubed nectarine and cucumber next, followed by the cubed feta cheese and a sprinkling of the chopped herbs.
  • Repeat this process again, garnishing the salad with more herbs on top.

Making the Dressing:

  • Next, prepare the lemon dressing. First, zest the lemon and add the zest to a large measuring cup or bowl. Slice the lemon in half and squeeze the juice into the cup.
  • Next, add in the olive oil, honey, salt, pepper and poppy seeds (optional).
  • Whisk everything together and pour over your prepared salad with when ready to serve.

Serving Suggestions:

  • Once you’ve dressed the salad, it’s ready to been joyed immediately. I recommend enjoying it within an hour, as the juices from the melon will start to accumulate.
  • If you want to make this salad ahead of time, simply keep the salad dressing on the side and add it when you’re ready to serve. Keep the salad refrigerated.

Nutrition

Calories: 290kcal | Carbohydrates: 29g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 441mg | Potassium: 435mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1455IU | Vitamin C: 28mg | Calcium: 217mg | Iron: 1mg