Watermelon Salad With Feta and Cucumber

4 Servings
28 min
A watermelon salad with feta & cucumber is the most refreshing ease into summertime. Make an icy cold drink, and sit outside with this delicious salad!
Until a few days ago, it had been unbelievably warm in Portland. As always happens here in June, the cold rain inserted its annoying self into our premature summer groove. Regardless, the couple weeks of heat that we did have got me in the mood for something cold and refreshing to eat. However, I can’t take all the credit for this recipe. My boyfriend (the chef) made a slightly different version of it for dinner one night, introducing it as his go-to summer meal. Well, aside from the fact that we accidentally bought fat-free feta and it was absolutely disgusting (lol), the salad was amazing. And he gave me his blessing to share it with y’all, with some of my alterations.


Because we have officially entered watermelon season, I’m definitely looking for ways to use watermelon in a mealtime dish. While eating slices of watermelon on a hot day is refreshing and delicious, it’s great to find other ways to eat watermelon. AIso, because even a small watermelon produces so much, you gotta find other things to go with all that melon! The combo of the sweetness of watermelon and the saltiness of feta is unparalleled, I think. Add some refreshing cucumber and peppery arugula, and the meal is perfect. And since the salad might not be the most filling on its own, we added some protein, as well.
Watermelon Salad With Feta and Cucumber
Recipe details
  • 4  Servings
  • Prep time: 18 Minutes Cook time: 10 Minutes Total time: 28 min
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  • 2 lbs chicken thighs (cut into bite-sized pieces)
  • 2 cups pickle juice (or less)
  • 2 t garlic salt
  • 1 t salt
  • 3 T balsamic vinegar
  • 1 T olive oil
  • 1 t dijon mustard
  • 1/4 t black pepper
  • cooking spray
  • 4 cups arugula
  • 1 1/2 cups cucumber (chopped into cubes or quarter chunks)
  • 1 1/2 cups watermelon (chopped into small cubes)
  • 1/3 cup crumbled feta (plus extra for garnish)

Heat oven to 350. Meanwhile, put your cut chicken into a large bowl. Add marinade ingredients (pickle juice, garlic salt & salt) and mix altogether. Set aside for 10 minutes.
Now make the dressing. In a pyrex measurement cup or small bowl, whisk together balsamic vinegar, olive oil, dijon mustard & pepper. Set aside.
Once the chicken is done marinating, coat a rimmed baking sheet with cooking spray. Remove chicken from bowl, using a slotted spoon, and place on pan, spread out. Bake chicken for 10 minutes (chicken should read as at least 165 degrees in order to be cooked through).
In a large bowl, toss arugula, chopped cucumber, chopped watermelon, feta, and chicken. Then add dressing in slowly, choosing your amount. Toss more, and serve.
Marcie and Julie at Platein28
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