Watermelon Cucumber Feta Salad
A crisp and refreshing salad featuring juicy watermelon, crunchy cucumber, salty feta, and bright mint, all dressed with a simple lime-olive oil vinaigrette.
Ingredients
Main ingredients
- 4 cups watermelon, cubed (seedless) Use seedless watermelon for ease.
- 2 cups cucumber, diced English or Persian cucumbers stay crisp.
- 1 cup feta cheese, crumbled Use block feta for better texture.
- 2 tablespoons fresh mint, chopped Substitute basil for a different herb note.
- 2 tablespoons olive oil Extra virgin for flavor.
- 1 tablespoon lime juice About 1 small lime; lemon works too.
- to taste Salt and pepper Kosher salt and freshly cracked black pepper recommended.
Instructions
Preparation
- Place the cubed watermelon and diced cucumber in a large mixing bowl.
- Add the crumbled feta and chopped mint on top of the fruit and cucumber.
- In a small bowl, whisk together the olive oil, lime juice, a pinch of salt, and several grinds of black pepper until emulsified.
- Drizzle the dressing over the salad and gently toss until everything is coated, avoiding over-tossing.
- Serve immediately, or refrigerate for 15–30 minutes before serving.
Notes
Best served in a shallow bowl to allow the juices to settle. Store leftovers in an airtight container in the refrigerator for up to 24 hours. Avoid freezing.