Cucumber and Watermelon Salad with Feta, Mint and Lime
Cucumber Watermelon Salad
Nathan Congleton / TODAY
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I love this recipe because it is just a great light and summery side dish to brighten any backyard barbecue.

Technique tip: For the best flavor and texture, buy a fresh watermelon, cut it day-of and don't refrigerate it.

Swap option: This salad works great with mango, melon or strawberries in place of the watermelon.


  • All-Purpose Barbecue Seasoning (makes 2 cups)

    • 1/2 cup granulated sugar
    • 1/2 cup sweet paprika
    • 1/4 cup salt
    • 2 tablespoons granulated garlic
    • 2 tablespoons granulated onion
    • 1/3 cup dark brown sugar
    • 1 teaspoon dried oregano
    • 1/4 teaspoon fennel seed powder
    • 1 teaspoon cumin
    • 2 teaspoons chili powder
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon dried thyme
    • 2 tablespoons freshly ground black pepper
    • 2 teaspoons hatch chili powder
  • Lime vinaigrette

    • 1/3 cup lime juice
    • 2/3 cup olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon chopped mint
  • Salad

    • 4 cups English cucumbers, diced
    • 4 cups seedless watermelon, medium dice
    • 2 cups feta cheese, crumbled
    • 1 cup fresh mint, torn
    • 1 cup lime vinaigrette (recipe above)
    • 1 tablespoon all-purpose barbecue seasoning (recipe above)


For the all-purpose barbecue seasoning:

Combine all ingredients in a mixing bowl, then transfer to a food processor and pulse until all ingredients are evenly incorporated. Set aside.

For the lime vinaigrette:

Combine all Ingredients in a mixing bowl and whisk to combine. Set aside.

For the salad:

Combine all ingredients except the mint and barbecue seasoning in a mixing bowl and let sit for 10-15 minutes to marinate before serving. Garnish with some torn mint, sprinkle with the all-purpose barbecue seasoning and serve.