Watermelon Cucumber Feta Salad
A bright and refreshing salad combining juicy watermelon, crisp cucumber, tangy feta, and fresh mint, perfect for summer gatherings.
Ingredients
Salad Base
- 4 cups watermelon, cubed (seedless if possible) Pick a ripe watermelon for best flavor.
- 2 cups cucumbers, diced (English or Persian cucumbers work well; peel optional) Peeling is optional depending on preference.
- 1 cup feta cheese, crumbled Use block feta for better texture.
- 1/4 cup fresh mint leaves, chopped Basil can be used instead for a different flavor.
Dressing
- 1 unit juice of 1 lime (about 1–2 tablespoons depending on size) Lime can be swapped for lemon if necessary.
- to taste salt Add cautiously, as feta is salty.
- to taste pepper Freshly cracked black pepper recommended.
Instructions
Preparation
- Cube the watermelon into roughly 1-inch pieces.
- Dice the cucumber into similar-sized pieces.
Combine
- In a large mixing bowl, add the watermelon, cucumbers, crumbled feta, and chopped mint.
Make Dressing
- In a small bowl, whisk together the lime juice, salt, and pepper.
Toss and Serve
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 10 minutes for a colder salad.
Final Touch
- Check seasoning before serving and adjust with salt or pepper if necessary.
Notes
Store leftovers in an airtight container for up to 24–48 hours. Drain excess liquid if necessary. For a vegan version, substitute with plant-based feta.