Description
Beat the heat with this crisp watermelon cucumber salad topped with creamy feta. A perfect summer lunch or side dish!
Ingredients
Scale
- 4 cups seedless watermelon, cubed (about 2 cups)
- 1 large cucumber, diced (about 1 cup)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons extra‑virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey (optional, for a touch of sweetness)
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon freshly ground black pepper
Instructions
- Prep the fruit and veggies. I start by cutting the watermelon into bite‑size cubes. I keep the rind on for extra color and crunch, but you can remove it if you prefer. Dice the cucumber into similar-sized pieces. Place both in a large mixing bowl.
- Add the feta. Sprinkle the crumbled feta over the watermelon and cucumber. The feta adds a creamy contrast that balances the sweetness.
- Chop the mint. Fresh mint gives a bright, herbal note. I finely chop the leaves and add them to the bowl.
- Dress the salad. In a small bowl, whisk together the olive oil, lime juice, honey (if using), sea salt, and black pepper. I pour this dressing over the salad and gently toss until everything is evenly coated.
- Let it rest. I let the salad sit for about 5 minutes before serving. This allows the flavors to meld and the watermelon to release a bit of juice, creating a light, natural dressing.
- Serve. I plate the salad in a shallow bowl or on a platter, garnish with a few extra mint leaves, and enjoy immediately. It’s best served chilled, but it’s still delicious at room temperature.
Notes
- Use ripe watermelon. A ripe, sweet watermelon gives the best flavor. Look for a uniform dark green rind and a hollow sound when tapped.
- Keep the rind on. The rind adds a subtle bitterness that balances the sweetness and a nice visual contrast.
- Don’t over‑toss. Watermelon can bruise easily. Toss gently to avoid turning the cubes mushy.
- Adjust the dressing. If you prefer a stronger citrus kick, add more lime juice. For a sweeter version, increase the honey slightly.
- Serve cold. Keep the salad in the fridge until you’re ready to serve for the freshest taste.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: watermelon cucumber salad feta