Watermelon Cucumber Feta Salad
A refreshing summer salad combining juicy watermelon, crisp cucumber, tangy feta, and fresh mint, all dressed with lime and olive oil.
Ingredients
Main Ingredients
- 2 cups watermelon, cubed (seedless if possible) Cube into roughly 1-inch pieces.
- 1 cup cucumber, chopped (English or Persian cucumbers work well) Chop into similar-sized pieces; peel if necessary.
- 1 cup feta cheese, crumbled Crumble from a block for better texture.
- 1/4 cup fresh mint leaves, chopped Chop finely.
Dressing
- 2 tablespoons lime juice (about 1 lime) Substitute with lemon if needed.
- 1 tablespoon olive oil For a glossy finish, use high-quality extra-virgin.
- Salt and pepper to taste Add salt sparingly due to feta saltiness.
Instructions
Preparation
- Cube the watermelon into roughly 1-inch pieces.
- Chop the cucumber into similar-sized pieces and peel if needed.
- Crumble the feta by hand for a creamy texture.
- Chop the mint finely.
Making the Dressing
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
Assembling the Salad
- In a large bowl, combine the watermelon, cucumber, feta, and mint.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or chill for 10-20 minutes if desired.
Notes
This salad is adaptable; use lemon instead of lime, swap mint for basil, or try vegan feta. For a bit of heat, add jalapeño or red pepper flakes. Best enjoyed fresh but can be stored in the fridge for up to 24 hours in an airtight container.