Watermelon Cucumber Feta Salad
Watermelon Cucumber Feta Salad is a refreshing summer side dish made with juicy watermelon, crisp cucumber, creamy feta, fresh mint, and a bright lime dressing. It is sweet, salty, cool, and perfect for quick summer side dishes, barbecues, picnics, and potlucks.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Large spoon or salad tongs
- Serving bowl or platter
Ingredients
- 6 cups seedless watermelon cubed
- 1 large English cucumber sliced or cubed
- 3/4 cup feta cheese crumbled
- 1/3 cup fresh mint chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon fine salt plus more to taste
- 1/8 teaspoon black pepper
- 1/4 cup very thinly sliced red onion optional
Optional Ingredients
- 1 teaspoon lime zest
- 2 tablespoons fresh basil chopped
- 2 cups arugula
- 1 to 2 tablespoons balsamic glaze
- 2 tablespoons toasted sunflower seeds
Instructions
- Cut the watermelon into bite-size cubes and place it in a large mixing bowl.
- Slice or cube the cucumber. If needed, scoop out large seeds to reduce extra moisture.
- Add the cucumber to the bowl with the watermelon.
- Add thinly sliced red onion, if using.
- In a small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper.
- Pour about two-thirds of the dressing over the watermelon and cucumber. Toss gently.
- Add feta and mint, then toss once or twice so the feta stays in soft pieces.
- Taste and adjust with more dressing, lime juice, salt, or pepper.
- Chill for 10 to 15 minutes if desired.
- Serve cold, with extra mint, feta, or a light drizzle of balsamic glaze if using.
Notes
For the best texture, add the feta, mint, and dressing shortly before serving. This keeps the watermelon juicy, the cucumber crisp, and the herbs bright.