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Watermelon Cucumber Salad


Enjoy the refreshing pairing of sweet Utah watermelon, fresh basil and locally made feta cheese. This late-summer recipe will please any guest at your table.


8 cups cubed ripe seedless watermelon (1 8-pound watermelon)

2 mini cucumbers or ½ English cucumber (1 cup sliced)

2 ounces Feta cheese crumbles

Zest of 1/2 lemon

4 basil leaves

Sea salt, for garnish


Chop the watermelon into cubes. Slice the cucumbers (if using an English cucumber, slice it into half moons). Chop the basil. Zest the lemon.

Arrange the watermelon and cucumbers on a platter. Sprinkle with feta crumbles, lemon zest, and sea salt. Taste and adjust flavors as desired. (If you’d like, you can add freshly ground black pepper or a drizzle of olive oil.) Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a lot of water after it is cut. Then assemble the salad directly before serving.

Recipe & photo courtesy of A Couple Cooks


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