After seeing this Viral Watermelon Summer Salad all over my IG and TikTok last summer, I had to see what the hype was all about. I finally made it, and whoa … if you know, you know.

It still blows my mind, tbh. It’s the most refreshing salad made with summer’s best fruit, watermelon, and plenty of fresh herbs, crumbled feta, cucumber and a citrusy splash of lime.

Are you sold yet? If not and if you’re always wanting a little spice like me, then you’ll love my variation where I added some finely chopped jalapeño. Such a game changer.


This salad screams summer. I don’t know about you, but there’s nothing I love more on a hot summer day than a chilled (preferably seedless) watermelon, so this one hits that craving, and more.

Not only is this the tastiest, but also the prettiest summer salad I’ve ever had. Made with hydration-supporting watermelon, which is also a good source of antioxidants and nutrients, it’s the sweetest pop of color.

The cucumber adds a nice touch of green, further supports hydration (so necessary on those scorching summer days), and contains fiber and vitamins A and K. So many nutrients!

And the slightly salty, crumbly, creamy feta pairs so well with the juicy, sweet watermelon and crunchy cucumber. I think I’m still in shock over how good it all tastes together.

Add in some fresh basil, mint and a hint of jalapeño? It’s the most out of control, refreshingly sweet and spicy combo you never knew you needed. I’m not kidding when I say you need to run to the store immediately, buy all the mini watermelons, and make this salad on repeat.


This salad takes no time to make and will blow away any party, picnic or gathering you bring it to. I think everyone will agree it tastes like summer in a bowl. It’s truly the only side-dish you need.

The dressing is so simple and delicious. It’s just 3 ingredients – lime, olive oil, and salt – all of which are fridge and pantry staples at any time of year. If you ask me, extra virgin olive oil is a necessity for any good salad dressing, not to mention it’s full of heart-healthy fats and antioxidants.

It’s the only side-dish you need because it makes for a great BBQ contribution and really would pair well with any summer dinner – grilled chicken, veggies and corn on the cob are all drool-worthy combinations. But as far as I’m concerned, there’s no shame in simply enjoying it as a snack straight from the bowl.

  • Side note: if you’re not feeling like a grill-master yet, I’ve got you covered. Check out my Summer Grill Guide, where I share a few tips and tricks I’ve picked up along the way.

And if you’re looking for a good beverage to pair with this Viral Watermelon Summer Salad, I feel like my Spicy Skinny Marg would be perfect. Or try one of my ‘Margarita Two Ways’ from the Drinks section in my NYT Best-Selling cookbook, Rachael’s Good Eats. I have a little one on the way 😊, and am not really a big drinker to begin with, but I’m thinking you could sub the tequila for club soda in any of these to make an equally delish mocktail.

Add this Viral Watermelon Summer Salad to your summer lineup and let me know what you think below!



  • Lime, to juice and zest
  • Extra virgin olive oil
  • Sea salt


  • Jalapeño (optional)
  • Fresh basil
  • Fresh mint
  • Mini watermelon
  • Persian cucumbers
  • Crumbled feta



Whisk together the dressing ingredients in a large bowl.

Watermelon Salad:

In the same bowl as the mixed dressing, add the jalapeño (if using), fresh herbs, and mix well.

Add remaining ingredients and toss together. Enjoy!

Lasts fresh for about a day in the refrigerator; store in an airtight container.


There are so many ways to customize this Viral Watermelon Summer Salad to your diet and flavor preference. Get creative with it! Feel free to replace feta with goat cheese, or the crumbled cheese of your choice. If you’re not into the spiciness, you can omit or swap the jalapeño for your favorite pepper.

The cucumber is a must in my opinion because it adds the best crunch to the salad, and along with the herbs and watermelon, keeps it bright. If you’re not a fan of either mint or basil, you can just choose one instead.

I recommend enjoying this salad right away as the textures and flavors are best when super fresh. You can easily cut and prep all the ingredients and store them separately until you’re ready to serve it to ensure it’s not sitting too long when it’s time to eat.


What might be the best sign that a watermelon is ripe and sweet is if it has a yellow ground spot, as the coloring of watermelon helps indicate its ripeness. Also, look for one that has a strong and consistent stripe pattern. Meaning, the green stripes should be darker and deeper in color, and the pale stripes should be a lighter, creamier yellow.


No! Any cucumber is a great veggie choice, if you ask me. There are slight differences in how the various cucumber types taste, so it’s more a matter of preference in taste and texture. For example, Persian and English cucumbers are both almost seedless and thin-skinned, so they can be served unpeeled.

Persian cucumbers are on the smaller side, usually about 4 to 6 inches in length, while American or English cucumbers tend to be closer to a foot long. American cucumbers also tend to have more of a bitter taste, thicker/bumpier skins and tougher seeds.



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Click here to watch the reel I made of this recipe 🙂

The Viral Watermelon Summer Salad You Need To Make

Total: 15 minutes
This Viral Watermelon Summer Salad is so pretty, so tasty and so easy to make. Refreshingly sweet and slightly spicy, it's the only summer side dish you need. Make this once and you'll immediately understand the hype!



  • 1/2 lime, juice and zest
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt⠀


  • 1 teaspoon jalapeño, finely chopped (optional)
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh mint, chopped
  • 1 mini watermelon, cubed
  • 3 Persian cucumbers, cut into half-moons
  • 3/4 cup crumbled feta



  • Whisk together the dressing ingredients in a large bowl.

Watermelon Salad:

  • In the same bowl as the mixed dressing, add the jalapeño (if using), fresh herbs, and mix well.
  • Add remaining ingredients and toss together. Enjoy!
  • Lasts fresh for about a day in the refrigerator; store in an airtight container.

Additional Info

Course: Dairy-free, Gluten-free, healthy, Salad, Side, Side Dish

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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