Go Back

Watermelon Salad with Cucumber and Feta

A refreshing and vibrant summer salad featuring juicy watermelon, crunchy cucumber, and tangy feta cheese, perfect for warm days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 cups seedless watermelon, cubed Seedless is key!
  • 2 cups English cucumber, diced Thinner-skinned is better for this salad.
  • 1 cup feta cheese, crumbled Any kind works, just ensure it's crumbled.
  • 1/4 cup fresh mint leaves, chopped Balances the flavors well.
  • 1/4 cup fresh basil leaves, torn Tearing keeps the flavor intact better.
  • 1/4 cup red onion, thinly sliced Soak it for a bit to reduce sharpness.
Dressing ingredients
  • 3 tablespoons extra virgin olive oil Use high-quality olive oil.
  • 2 tablespoons fresh lime juice Use fresh lime juice.
  • 1 tablespoon honey Adds sweetness.
  • 1/4 teaspoon sea salt Regular salt can be used.
  • 1/8 teaspoon black pepper, freshly ground Freshly ground is preferred.

Method
 

Preparation
  1. Cut the watermelon into bite-sized cubes (about 1-inch pieces) and place in a large serving bowl.
  2. Dice the English cucumber smaller than the watermelon cubes and add it to the bowl.
  3. If using red onion, slice it super thin and soak it in cold water for 10 minutes to reduce sharpness. Drain and pat dry.
  4. Chop the fresh mint leaves and tear the basil leaves by hand.
Mixing
  1. In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.
  2. Just before serving, add the cucumber, drained red onion, and half of the crumbled feta to the watermelon.
  3. Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the watermelon.
  4. Top with the remaining feta cheese and fresh herbs, then serve immediately.

Notes

Serving with grilled chicken or shrimp can enhance this dish.