Description
This Watermelon Cucumber Feta Salad is the ultimate summer side dish, blending sweet cubes of juicy watermelon with crisp cucumber rounds, cooling mint, and creamy feta cheese. Finished with a bright lime dressing and a touch of sea salt and black pepper, this salad offers the perfect balance of savory, sweet, salty, and tangy flavors. Served chilled, it’s quick to assemble and ideal for picnics, potlucks, or light meals.
Ingredients
- 6 cups watermelon, cut into bite-sized cubes
- 1 English cucumber, sliced into thin rounds or half-moons
- 6 oz feta cheese, crumbled
- 1 handful fresh mint leaves, chopped
- 1 lime, zested and juiced
- Sea salt flakes and fresh ground black pepper, to taste
Instructions
- Cut the watermelon into bite-sized cubes.
- Slice the English cucumber into thin rounds or half-moons.
- Chop the fresh mint leaves.
- In a large bowl, combine the watermelon cubes, cucumber slices, and chopped mint.
- Crumble the feta cheese over the salad.
- Drizzle with fresh lime juice and sprinkle with lime zest.
- Season with sea salt flakes and freshly ground black pepper.
- Gently toss the salad to combine and serve immediately.
Notes
For a vegan version, substitute feta cheese with a plant-based alternative. If English cucumber is unavailable, use Persian or regular cucumber (seeds removed). Make ahead by prepping ingredients separately and assembling just before serving to avoid sogginess. Store leftovers in an airtight container for up to 1 day (salad may release extra liquid). To avoid watery salad, drain watermelon well; if feta is too salty, rinse lightly. For extra tang, add a splash of balsamic glaze or red onion slices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 9g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg