Minty Watermelon Cucumber Salad (Vegan)

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Wood serving bowl filled with minty watermelon cucumber salad

Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s all beautifully balanced with salty vegan feta and a zesty lime dressing. Where do we sign up!?

This is a plant-based take on the classic combo that you don’t want to miss! Perfect for every summer occasion and just 10 ingredients and 20 minutes required. Let us show you how it’s done!

Watermelon, cucumber, salt, jalapeño, red onion, lime, olive oil, mint, maple syrup, vegan feta, and pumpkin seeds

Origins of Watermelon Salad

We’re obsessed with watermelon around here (exhibits A, B, C, and D), so it was about time we looked into where this incredibly refreshing, sweet, delicious fruit comes from. As it turns out, watermelon has been around for at least 5,000 years and has been grown everywhere from the Nile Valley to Libya, India, China, Florida, Hawaii, and beyond!

So when did the famous watermelon feta salad come in? We had trouble finding an origin story, but it seems to be a popular dish in many Mediterranean countries.

How to Make Watermelon Salad

This plant-based take on the classic watermelon feta salad is like all of our favorite recipes: full of flavor and incredibly quick and easy!

It starts with whisking together a simple dressing of olive oil, lime juice, lime zest, salt, and maple syrup.

Whisking lime juice, zest, olive oil, salt, and maple syrup in a bowl

Next, we add chopped watermelon, cucumbers, onions, and jalapeño to a bowl, and we’re pretty much there!

Cubed watermelon and cucumber in a bowl with sliced jalapeño, red onion, and mint

Toss in the pepitas, mint leaves, and feta, and mix it all up with the dressing — that’s it! 

Pouring lime olive oil dressing over watermelon cucumber salad

We hope you LOVE this watermelon salad! It’s:

& SO Refreshing!

It’s the perfect side for summertime meals, BBQs, picnics, and beyond! It would also be delicious as part of a Mediterranean-inspired feast with Lemon Baked Salmon with Garlic Dill Sauce or Baked Quinoa Black Bean Falafel, Easy Beet Falafel or Easy Zucchini Fritters, Charred Serrano White Bean Dip, and Garlic Herb Flatbread or Gluten-Free Flatbread (1 Bowl, 20 Minutes!). Let’s feast!

Bowl of minty watermelon cucumber salad with vegan feta

More Watermelon Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Small overflowing bowl of watermelon cucumber salad

Minty Watermelon Cucumber Salad (Vegan)

Fresh watermelon and cucumber salad with red onion, mint leaves, and jalapeño! A refreshing plant-based side for summer and beyond! Just 10 ingredients and 20 minutes required.
Author Minimalist Baker
Wood bowl filled with cucumber watermelon salad
5 from 4 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 (~2 cup servings)
Course Salad, Side Dish
Cuisine Gluten-Free, Greek-Inspired, Mediterranean-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh



  • 1 Tbsp olive oil (if oil-free, omit)
  • 3 Tbsp lime juice (1 large, juicy lime yields ~3 Tbsp)
  • 1 tsp lime zest
  • 1/4 tsp sea salt
  • 3/4 tsp maple syrup


  • 5 cups watermelon, cut into 1-inch cubes
  • 2 cups cucumber, cut into 1-inch chunks (preferably English or Persian cucumber // if using regular cucumber, peel in strips to make alternating stripes of green and white)
  • 1/4 cup very thinly sliced red onion
  • 1/4 cup roughly chopped fresh mint leaves
  • 1/2 – 1 thinly sliced jalapeño pepper (or sub 1/4-1/2 tsp red pepper flakes)
  • 1/4 cup pepitas or roughly chopped shelled pistachios
  • 1/2 cup vegan feta crumbles (optional but recommended // we used Follow Your Heart brand)


  • In a small bowl, whisk together the olive oil, lime juice, lime zest, salt, and maple syrup.
  • To a large bowl, add the watermelon, cucumber, red onion, mint, and jalapeño. Drizzle the dressing over the top and toss to coat. Add pepitas (or pistachios) and vegan feta (optional) and toss gently until just combined (avoid over-stirring). Taste and adjust as needed, adding more salt or vegan feta for saltiness, jalapeño for heat, lime juice for acidity, or mint for freshness.
  • Best eaten fresh — leftovers become soggy and mint discolors with time. Not freezer friendly.



*Nutrition information is a rough estimate calculated with pepitas and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 130 Carbohydrates: 16.8 g Protein: 3.6 g Fat: 7.3 g Saturated Fat: 1.2 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 151 mg Potassium: 339 mg Fiber: 2.1 g Sugar: 10.3 g Vitamin A: 853 IU Vitamin C: 18.5 mg Calcium: 32 mg Iron: 1.2 mg

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My Rating:

  1. Anabela says

    I made this salad probably 10x last summer. Absolutely love!!I shared the recipe with friends. My family in Germany, Portugal and Switzerland can’t get enough of it.
    Thank you so much for sharing another amazing recipe. 🙏

  2. Alana says

    This is the most tasty watermelon salad I’ve ever had! The dressing is somehow subtle but packed with flavour at the same time. I don’t get it, but it was great.

  3. Crystal says

    I recently had a spicy watermelon side at a restaurant and really liked it. This was even better. I forgot the mint and skipped the feta. The pistachios add good texture/crunch. Husband and picky teen each had 3 servings and we finished off the 5 cups ( about half a watermelon)! Definitely will pin and make again before summer is over!! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad to hear you and your family enjoyed it, Crystal! Thank you for sharing! xo