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Watermelon Cucumber Feta Salad Cups — Easy Make-Ahead Summer Appetizer Pinterest recipe pin

Watermelon, Cucumber & Feta Salad Cups

Handheld salad cups with chilled watermelon, crisp cucumber, crumbled feta, and a lemon-shallot herb vinaigrette—perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 30 minutes
Servings: 12 cups (4-ounce each)
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups watermelon 1/2-inch cubes, well chilled and drained
  • 2 cups English cucumber seeded and cut into 1/4-inch half-moons, drained
  • 1 cup block feta cheese crumbled (about 4 ounces)
  • 1/3 cup fresh mint leaves finely chopped, divided
  • 2 tablespoons fresh flat-leaf parsley finely chopped
  • 1 small shallot minced (about 1 tablespoon)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon mild white vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded romaine or arugula optional, for layering
Optional add-ins
  • 1/2 cup cooked quinoa optional, for heartier cups
  • 1/4 cup thinly sliced red onion optional, soak 5 minutes to mellow

Equipment

  • 1 Chef's knife
  • 1 Fine-mesh strainer or colander
  • 1 Mixing bowl
  • 1 Whisk or small jar for vinaigrette
  • 1 12 4-ounce serving cups or small mason jars

Method
 

Prepare fruit and vegetables
  1. Cut chilled watermelon into 1/2-inch cubes and place in a fine-mesh strainer set over a bowl; let drain for 10–15 minutes and press gently to release excess juice.
  2. Halve cucumbers lengthwise, scoop seeds if present, slice into 1/4-inch half-moons, and pat dry on a clean kitchen towel or drain in a strainer for 5–10 minutes.
Make vinaigrette
  1. In a small bowl or jar whisk 3 tablespoons lemon juice, 1 tablespoon mild white vinegar, minced shallot, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon Dijon mustard; slowly whisk in 2 tablespoons olive oil, then stir in 2 tablespoons chopped mint and 1 tablespoon parsley.
Assemble cups
  1. Place about 1 tablespoon shredded romaine or arugula into the bottom of each 4-ounce cup to act as a moisture barrier (optional).
  2. Add 2 tablespoons drained watermelon and 2 tablespoons drained cucumber to each cup, followed by a small spoonful (about 1 tsp) of vinaigrette.
  3. Top each cup with about 1 tablespoon crumbled feta and a sprinkle of remaining chopped mint; finish with a crack of black pepper.
Serve and store
  1. Serve within an hour for optimal texture; if prepping ahead, keep dressing separate and assemble 10–15 minutes before serving. Store assembled cups in an airtight container refrigerated up to 24 hours but expect softening after 6–8 hours.

Notes

Drain watermelon and cucumbers well to avoid sogginess. Keep dressing separate if assembling more than 30 minutes ahead. Use block feta crumbled by hand for the best texture; pre-crumbled feta tends to be drier.