Watermelon Cucumber Salad with Feta
A refreshing combination of juicy watermelon, crisp cucumber, and tangy feta, perfect for summer nights or last-minute gatherings.
Ingredients
Fresh Ingredients
- 6 cups seedless watermelon, cubed Choose ripe watermelon that feels heavy for its size.
- 2 cups English cucumber, sliced Look for firm cucumbers, or peel thicker-skinned varieties.
- 1 cup feta cheese, crumbled Opt for block feta for better crumbling.
- 1/4 cup fresh mint leaves, chopped If unavailable, basil can be a good alternative.
- 1/4 cup red onion, thinly sliced Ensure the onion is thinly sliced to prevent overpowering the salad.
Dressing
- 3 tablespoons extra virgin olive oil This ties the salad together beautifully.
- 2 tablespoons fresh lime juice Make sure the lime is juicy for maximum flavor.
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
Preparation
- Cube the watermelon into 1-inch cubes and place in a large serving bowl, patting dry with paper towels if needed.
- Slice the cucumber into half-moons or rounds and add to the watermelon bowl.
- In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined.
- Gently fold in the crumbled feta cheese and thinly sliced red onion into the watermelon and cucumber mixture.
- Drizzle the dressing over the salad and toss gently to combine, being careful not to mush the watermelon.
- Sprinkle the chopped mint leaves over the top of the salad.
Notes
Best enjoyed fresh. Chill ingredients beforehand for added freshness. Store leftovers in the fridge for up to two days.