Made with sweet watermelon, fresh cucumber, bright lime juice, and salty feta, this recipe for Watermelon Salsa is the perfect summer appetizer.

Looking for more watermelon recipes? Don't miss Watermelon Granita and Watermelon Sangria.

Watermelon Salsa in white bowl topped with crumbled feta and lime wedges.

Sweet & Salty Watermelon Salsa

I have NO self-control when you put a big bowl of chips and salsa in front of me. It doesn't matter if it is blender salsa made with fresh tomatoes, Salsa Verde, made with tomatillos, or a fruit salsa, made with fresh mango and pineapple, I can never resist the contrast between fresh produce and salty corn chips.

But Watermelon Salsa?

While you may think watermelon, cucumber, and feta sounds like an odd combination of ingredients, after one bite, I think you will see why this sweet and salty watermelon salsa ranks as one of my all time favorite salsa recipes! It is sweet from the watermelon, fresh from the cucumber, herbaceous from the cilantro, bright from the lime juice, and salty from the feta cheese. Simple, yet perfectly balanced.

Notes on Ingredients

Ingredients for Watermelon Salsa labeled on counter with title text overlay.

Watermelon: Be sure to use a ripe watermelon for this recipe. You want the flesh of the watermelon to be vibrant red and sweet to form the perfect base for the Watermelon Salsa. Using a seedless watermelon will make the prep-work easier, but you certainly can use a watermelon with seeds, just remove the seeds as you dice the watermelon.
Onion: For the best flavor, use a Vidalia onion or another variety of sweet onion. Yellow and red onions can overwhelm the delicate flavors in this watermelon salsa.
Cucumber: The cucumber adds a fresh, crisp contrast to the sweet watermelon. I recommend using a Hothouse cucumber, AKA seedless cucumber. There is no need to peel the cucumber before adding the the salsa.
Lime Juice: Be sure to use FRESH lime juice for the best flavor. It is the perfect bright finish to the watermelon salsa.
Cilantro: If you don't like cilantro, feel free to omit it or replace it use fresh mint in its place.
Salt: Use kosher salt rather than table salt, as it will help to enhance the flavors rather than make the dish taste salty.
Feta Cheese: Crumbled feta cheese adds a nice salty finish to the salsa and pairs really well with watermelon. While the cheese adds a lot of dimension to this dish, feel free to omit it to keep this salsa vegan-friendly and dairy-free.

How To Make Watermelon Salsa

It couldn't be easier to throw together this fresh watermelon salsa. Dice the watermelon, onion, cucumber and cilantro, stir it together with fresh lime juice, top with feta, and serve. Easy-peasy!

Mixing bowl with watermelon cucumber salsa after mixing with onion and cilantro.

∗tips to remember ∗

Salt Lightly to Start. The amount of salt needed will depend on how much feta you use and the ripeness of your watermelon. Start with a little and adjust as needed by taste.
Serve Immediately. Watermelon salsa is best served immediately or within a few hours of assembly, as it will become watery as it sits from the juice of the watermelon and cucumber.
Strain Leftovers. If you do happen to have leftover salsa that has become watered down, strain it using a fine-mesh strainer to drain off the excess water. Taste to adjust salt if needed and then serve.
Prep the Ingredients in Advance. To get a jump start on assembly, I recommend dicing the watermelon, cucumber, cilantro, and onion up to 24 hours in advance and storing them each in separate airtight containers in the refrigerator. When ready to serve, drain n off any excess liquid from the watermelon and/or cucumber, and then combine the salsa as directed.
Serve with Corn Chips: Watermelon Salsa is delicious served with any tortilla chip or corn chip. I personally love pairing this salsa with blue corn chips for a festive red, white, and blue appetizer.

More Festive Summer Recipes

If you gave this fresh Watermelon Salsa a try, I would love for you to leave a comment and review below.

Watermelon Feta Salsa in white bowl topped with feta and cilantro.

Watermelon Salsa

Made with juicy sweet watermelon, fresh crisp cucumber, bright lime juice, and salty feta, this recipe for Watermelon Salsa is the perfect summer appetizer.

5 from 8 votes

Print Pin Rate

Prep Time: 20

Total Time: 20

Servings:

Calories: 46kcal

Author: Kristen Chidsey

Ingredients

▢ 3 cups ripe, seedless watermelon diced into ¼" cubes
▢ ½ large seedless cucumber diced
▢ ½ small sweet onion finely diced
▢ 1 medium lime juiced
▢ ½ teaspoon kosher salt divided
▢ ¼ cup minced cilantro optional
▢ ¼ cup crumbled feta use at discretion

Instructions

In a large mixing bowl, combine the cubed watermelon, diced cucumber, minced cilantro, ¼ teaspoon kosher salt, and lime juice together.
Gently stir in feta cheese. Taste and add additional salt as needed.
Serve immediately for best results.

Notes

Cucumber: It is best to use a seedless cucumber for the best texture and flavor. If you use a garden cucumber, be sure to peel and seed it before adding it to the salsa.

Cilantro: If you don't like cilantro, feel free to use fresh mint instead or omit it entirely.

Onion: For the best flavor, use a white sweet onion in this salsa recipe.

Feta: Omit the feta for a dairy-free version of Watermelon Salsa.

Storage: This watermelon salsa is best served within a few hours of assembly, as it will become watery as it sits. If you happen to have leftovers, store the watermelon salsa in an airtight container and refrigerate for up to 48 hours. Use a fine-mesh strainer to drain off the excess water that forms before serving the watermelon salsa.

Nutrition

Course Appetizer

Cuisine American

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