Watermelon Cucumber Salad
A bright and refreshing salad with watermelon, cucumber, mint, feta, and a lime-honey dressing — perfect for summer cookouts and quick weeknight sides.
Ingredients
Main
- 4 cups seedless watermelon cut into 1-inch cubes
- 2 cups cucumber halved and sliced (English or Persian recommended)
- ½ cup crumbled feta cheese
- ¼ cup fresh mint leaves roughly torn
- ¼ small red onion thinly sliced (optional)
Dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lime juice about 1 lime
- 1 tsp honey or agave for vegan
- Salt and freshly ground black pepper to taste
Optional add-ins
- Handful of arugula or baby spinach
- Toasted pepitas or chopped pistachios for crunch
- Splash of balsamic glaze
Instructions
- Cut the watermelon into 1-inch cubes and thinly slice the cucumbers. If using red onion, soak the slices in cold water for 5 minutes then drain to mellow the flavor.
- Whisk together olive oil, lime juice, honey, a pinch of salt, and a few grinds of black pepper. Taste and adjust balance as needed.
- In a large bowl, combine watermelon, cucumber, and most of the mint. Drizzle dressing over and toss gently to avoid breaking the watermelon.
- Top with crumbled feta and remaining mint. Add toasted seeds or nuts if desired. Serve immediately for the best texture.
Notes
- Prepare components ahead but keep the dressing separate until just before serving to avoid a watery salad.
- For a vegan version, omit feta or use a plant-based cheese and replace honey with agave.
- Choose a firm, ripe watermelon to prevent the cubes from falling apart.
Nutrition
Calories: 140kcalCarbohydrates: 16gProtein: 4gFat: 7gSaturated Fat: 3gSodium: 220mgSugar: 12g
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