Watermelon Salad with Cucumber and Feta
This vibrant Watermelon Salad with Cucumber and Feta is a refreshing blend of juicy watermelon, crisp cucumber, and creamy feta, perfect for hot summer days.
Ingredients
Main Ingredients
- 6 cups seedless watermelon, cubed Opt for juicy, heavy seedless varieties.
- 2 cups English cucumber, diced Less watery than regular cucumbers.
- 1 cup feta cheese, crumbled Use block feta for better texture.
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, torn
- 1/4 cup red onion, thinly sliced Soak in water to reduce sharpness.
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
Preparation
- Cut the watermelon into bite-sized cubes, about 1-inch pieces, and place them in a large serving bowl.
- Dice the English cucumber into smaller pieces than the watermelon, adding them to the bowl.
- Slice the red onion paper-thin and soak in cold water for 10 minutes to reduce its sharpness. Drain and pat dry before adding to the bowl.
- Chop fresh mint leaves and tear basil leaves by hand, ready for assembly to keep their fragrant oils intact.
Dressing
- In a small bowl, whisk together olive oil, fresh lime juice, honey, salt, and black pepper until well combined.
Assembly
- Just before serving, toss cucumber, drained red onion, and half of the crumbled feta into the watermelon bowl.
- Drizzle the dressing over the salad and toss carefully to combine.
- Top with the remaining feta cheese and fresh herbs, then serve immediately.
Notes
Ensure your watermelon is perfectly ripe for the sweetest flavor. Chill your bowl and ingredients ahead of time to keep the salad refreshing. Use a sharp knife for slicing and dicing to keep the ingredients intact. Avoid over-mixing to prevent the watermelon from becoming mushy. This salad is best enjoyed fresh.