When the summer heat makes cooking feel impossible, this Watermelon Cucumber Salad with Minty Labneh is the refreshing, no-cook recipe you need. Ready in just 10 minutes, it looks like a showstopper but couldn’t be easier to put together.
When it is too hot to even think about switching on the hob or the oven, this watermelon cucumber salad is exactly the type of summer recipes you need. Juicy chunks of watermelon, cool cucumber and a handful of salad leaves piled on top of homemade minty labneh. It is vibrant, refreshing and ready in just 10 minutes (once the labneh is made). No cooking required.
In the current heatwave, I have been making this watermelon and cucumber salad on repeat. The minty labneh adds just the right amount of creaminess. I use fat-free Skyr to make it, which gives the base an incredibly thick, creamy texture and a protein boost. It turns a simple cucumber salad with watermelon into something that feels genuinely special: the kind of dish you’d be proud to put on a table.
It works brilliantly as a side dish at a BBQ, as part of an al fresco dinner, or as the centrepiece of a mezze spread alongside warm pitta bread. Think of it as the showstopper salad that requires almost zero effort.
Why You’ll Love This Watermelon and Cucumber Salad
- No-cook: ideal when it is too hot to turn on the hob
- Ready in 10 minutes once the labneh is made
- Made with fat-free Skyr: high in protein, low in calories, incredibly creamy
- Visually stunning: a proper showstopper for a BBQ or mezze table
- Naturally vegetarian and gluten-free (serve with GF bread to keep it that way)
- Adaptable: swap in Greek yogurt or a dairy-free alternative
Watch How To Make This Watermelon Cucumber Salad
Ingredients
Here is everything you need for this watermelon cucumber salad. Full quantities are in the recipe card below.
For the Minty Labneh
- yoghurt: I use fat-free Skyr for a high-protein, extra-creamy base (see note below). Greek yoghurt or a dairy-free alternative both work well too.
- salt
- garlic
- fresh mint leaves
- lemon juice
- lemon zest
- extra-virgin olive oil
For the Salad
- watermelon
- cucumber
- salad leaves
- shelled salted pistachios
- extra-virgin olive oil
- Extra fresh mint leaves
- Salt and pepper
TOP TIP: Why I Use Skyr
Skyr is a traditional Icelandic dairy product (technically a fresh cheese) that looks and behaves like a very thick, fat-free yoghurt. It is high in protein (up to 17 g per 100 g serving) and virtually fat-free, which makes it a brilliant base for labneh. When strained overnight, it becomes thick and creamy without any of the richness of full-fat yoghurt. You will find it in most UK supermarkets alongside the yoghurt. Look for plain, unsweetened Skyr or use a dairy-free yoghurt for a vegan alternative.
How to Make This Cucumber Salad with Watermelon
Step 1 – Make the Labneh (the Day Before)
Mix the salt into the Skyr (or yoghurt) and stir well. Transfer the mixture into a piece of muslin or cheesecloth, tie it securely and leave it to strain for 24 hours. You can hang it over a bowl or sit it in a colander over a deep dish. If the weather is warm, place it in the fridge to strain.
The next day, tip the strained yoghurt into a bowl. It will be wonderfully thick. Stir in the grated garlic, chopped mint, lemon juice, lemon zest and olive oil. Taste and adjust the seasoning, you may want a little more lemon or salt depending on your yoghurt.
Step 2 – Prepare the Salad
Cut the watermelon into small, even dice. Slice the cucumber into rounds and cut each round into quarters. Set both aside.
Step 3 – Build the Salad
Spoon the minty labneh onto a large serving dish and spread it out to create a wide, flat base. Arrange the salad leaves to one side, then pile the watermelon and cucumber on top of the labneh. Scatter over the chopped pistachios, drizzle with olive oil and finish with extra mint leaves. Season to taste with salt and pepper.
Serve immediately as it is, or with warm pitta bread on the side.
What Is Labneh?
Labneh is a soft, creamy yoghurt cheese that has been enjoyed in Middle Eastern and Mediterranean cuisine for centuries. It is the easiest cheese to make at home. It is made by straining yoghurt (traditionally in muslin or a clean cloth) to remove the liquid whey, leaving behind a thick, tangy, spreadable cheese. The longer you strain it, the firmer it becomes: leave it overnight and you get a beautiful, spreadable consistency; leave it for several days and you can roll it into balls (try my labneh balls recipe for exactly that).
It is lower in lactose than many cheeses thanks to the straining process, and it is rich in protein, calcium and gut-friendly probiotics. Because I use fat-free Skyr to make mine, this version is also virtually fat-free, a genuinely nutritious base for a summer salad.
In this recipe, labneh plays the role that burrata or mozzarella might in other salads: it is the creamy, indulgent-tasting element that makes the whole dish feel more substantial. Do not skip it.
Tips for the Best Watermelon Cucumber Salad
- Plan ahead: the labneh needs 24 hours to strain. Set it up the evening before and it will be ready for lunch or dinner the next day.
- Choose a ripe watermelon: look for one that feels heavy for its size, and sounds hollow when tapped.
- Salt your labneh: the salt draws out moisture during straining and seasons the labneh throughout, not just on the surface.
- Assemble just before serving: watermelon releases liquid quickly, so build the salad when you are ready to serve rather than in advance.
- Use salted pistachios: the extra salt and crunch contrast beautifully with the sweet watermelon and cool cucumber.
- Do not skip the olive oil drizzle at the end: it adds richness and helps the flavours come together.
Variations
- Yoghurt swap: Greek yoghurt or a dairy-free coconut yoghurt both work in place of Skyr, though the texture will differ slightly.
- Add feta: crumble a little vegan or traditional feta over the top for extra saltiness alongside the labneh.
- Herb swap: swap the mint for fresh basil, or use a mixture of both.
- Add heat: a few thin slices of fresh red chilli or a pinch of chilli flakes add a welcome kick.
- Mezze platter: serve the labneh in a separate bowl drizzled with olive oil, with the watermelon and cucumber alongside, for a mezze-style spread.
Make Ahead & Storage
The labneh can be made up to three days in advance and stored in an airtight container in the fridge. In fact, it keeps well and the flavour develops nicely over time.
The assembled salad is best eaten immediately, as the watermelon will begin to release juice and soften the labneh if left to sit. Prepare the components separately and assemble just before serving.
What to Serve with This Cucumber Watermelon Salad
This watermelon and cucumber salad is wonderfully versatile. Here are a few ideas:
- BBQ spread: it pairs brilliantly with grilled halloumi, vegetable skewers or a smoky aubergine dip.
- Al fresco dinner: serve alongside a simple pasta salad or grain dish for a relaxed summer meal.
- Mezze table: add warm pitta, hummus, olives and stuffed vine leaves for a full Middle Eastern-inspired spread.
- Starter: spoon individual portions onto small plates and serve as an elegant starter.
Looking for more ideas? Browse all my summer salad recipes, watermelon recipes and cucumber recipes for more inspiration.
Frequently Asked Questions
The labneh can be made up to three days ahead and kept in the fridge. The salad itself is best assembled just before serving, as watermelon releases juice quickly once cut.
Yes, absolutely. Greek yoghurt (full-fat or low-fat) works well and will give you a slightly richer labneh. Skyr is my preference because it is fat-free and high in protein, but the recipe works with any strained yoghurt. A dairy-free coconut yoghurt also works, just make sure it is unsweetened and thick enough to strain.
Yes, it is a naturally nutritious dish. Watermelon is hydrating and rich in lycopene; cucumber adds vitamins C and K; and the Skyr-based labneh provides a high-protein, low-fat creamy element. Pistachios add healthy fats and a little extra protein. Each serving comes in at around 222 calories.
I use a regular cucumber, sliced and quartered. Persian or mini cucumbers also work beautifully, they have fewer seeds and thinner skin, so no need to peel. English cucumber is another good option. Whichever you choose, make sure it is fresh and firm.
Yes. Swap the Skyr or Greek yoghurt for a thick, plain, unsweetened dairy-free yoghurt, coconut yoghurt works well. The labneh will be slightly less tangy but still delicious.
I hope you enjoy this watermelon cucumber salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Watermelon Cucumber Salad (with Minty Labneh)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
FOR THE MINTY LABNEH
- 500 g yoghurt of choice Greek, Skyr or dairy-free
- 1 tsp salt
- 2 garlic cloves grated
- 2 Tbsp mint leaves finely chopped
- 1 tsp lemon juice
- 1/4 tsp lemon zest to taste
- 1-2 Tbsp extra-virgin olive oil to taste
FOR THE SALAD:
- 200 g watermelon
- 125 g cucumber
- 1 handful salad leaves
- 20 g shelled salted pistachios roughly chopped
- 2 Tbsp extra-virgin olive oil
- extra mint leaves roughly chopped
- salt & pepper to taste
Instructions
MAKE THE LABNEH (DAY BEFORE)
- Mix salt with yoghurt. Place yoghurt in a tied cheesecloth. Leave to strain for 24hours. (See Note)500 g yoghurt of choice, 1 tsp salt
- The next day, transfer the strained yoghurt to a bowl. Mix in the garlic, mint leaves, lemon juice, lemon zest and olive oil. Adjust the seasoning to suit your personal preferences.2 garlic cloves, 2 Tbsp mint leaves, 1 tsp lemon juice, 1/4 tsp lemon zest, 1-2 Tbsp extra-virgin olive oil
MAKE THE SALAD:
- Cut the watermelon into small dice. Slice the cucumber and cut into quarters.200 g watermelon, 125 g cucumber
BUILD THE SALAD:
- Spoon the labneh on a serving dish.
- Add the salad leaves on one side of the dish, then pile up the watermelon and cucumber on top of the labneh.1 handful salad leaves
- Top with pistachios, olive oil and extra mint leaves20 g shelled salted pistachios, 2 Tbsp extra-virgin olive oil, extra mint leaves
- Season to taste with salt and pepper.salt & pepper
- Serve the salad as it or with pitta bread on the side.
Notes
The easiest way to strain the yoghurt is to place it in a tied cheesecloth such as this one on Amazon, that you can either suspend or place on top of a colander. I use a combination of tall jars, a wooden spoon and a receptacle as per picture above. If the weather is hot, it is best to leave the yoghurt to strain in the fridge.
Nutritional Information
Find this recipe online:
Watermelon Cucumber Salad (with Minty Labneh)
https://theflexitarian.co.uk/recipe-items/watermelon-cucumber-salad-with-minty-labneh/
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