Description
This Watermelon Salad with Feta, Cucumber, and Mint is a refreshing summer side dish that beautifully balances sweet, salty, and fresh flavors. Crisp cucumber and sweet, juicy watermelon cubes are tossed with creamy feta cheese, aromatic mint, and a zesty lime dressing—perfect for picnics, BBQs, or a light lunch.
Ingredients
Units
Scale
For the Salad
- 4 cups watermelon, cut into 1-inch cubes
- 1 large cucumber, peeled and diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chopped
For the Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey (optional, for extra sweetness)
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon freshly ground black pepper
Instructions
- Prepare the Ingredients: Cube the watermelon and cucumber. Crumble the feta cheese and chop the mint leaves for easy tossing.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and black pepper until well combined.
- Assemble the Salad: In a large bowl, gently combine the watermelon, cucumber, crumbled feta, and mint.
- Toss with Dressing: Pour the dressing over the salad and very gently toss everything together to avoid breaking up the watermelon or feta.
- Serve: Transfer to a serving platter or bowl. Garnish with a few extra mint leaves and serve immediately for best flavor and texture.
Notes
- Use seedless watermelon for convenience and better texture.
- Chill all ingredients before assembling for an extra-refreshing salad.
- Add the dressing just before serving to prevent the salad from becoming watery.
- Try adding a handful of arugula or sliced red onions for extra flavor.
- Leftovers are best eaten within a day as the salad can release a lot of liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 11g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
