Description
A refreshing and vibrant Feta Watermelon Cucumber Salad combining sweet watermelon, crisp cucumber, tangy red onion, and creamy feta cheese, all tossed in a light lime and olive oil dressing with fresh herbs. Perfect as a summer side dish or a light, healthy snack.
Ingredients
Scale
Salad Ingredients
- 4 cups seedless watermelon, cut into bite-sized cubes
- 1 large English cucumber, sliced into half-moons
- ½ small red onion, thinly sliced
- ¾ cup crumbled feta cheese
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice or lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: Place the watermelon cubes, sliced cucumber, and red onion into a large serving bowl, mixing gently to combine without mashing the fruit.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lime or lemon juice, salt, and black pepper until fully combined and emulsified.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and gently toss to coat everything evenly while keeping the watermelon pieces intact.
- Add Herbs and Feta: Sprinkle the crumbled feta cheese along with the chopped fresh mint and basil over the top of the salad and toss lightly again to distribute evenly.
- Chill Before Serving: For best flavor, chill the salad in the refrigerator for 15 to 30 minutes before serving. Alternatively, serve immediately while fresh and crisp.
Notes
- For extra crunch, add a handful of toasted pine nuts or sliced almonds.
- To reduce the sharpness of the red onion, soak the sliced onion in cold water for 10 minutes before draining and adding to the salad.
- This salad is best enjoyed the same day, as watermelon tends to release juice over time and can make the salad watery.
