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Watermelon cucumber salad. Refreshing, easy summer salad with feta & mint.
Lady Maria

Refreshing Watermelon Cucumber Salad

This Watermelon Cucumber Salad is a delightful symphony of summer flavors, combining the sweetness of watermelon, the crispness of cucumber, and a tangy vinaigrette. It's the perfect light and refreshing dish for barbecues, potlucks, or a healthy lunch, and it's incredibly easy to customize with your favorite herbs and cheeses.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cubed seedless watermelon
  • 2 cups thinly sliced cucumber
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh mint
  • 4 ounces crumbled feta cheese
  • 3 tablespoons lime juice, freshly squeezed
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Optional: 1 jalapeño, finely diced
  • Optional: 1 avocado, cubed
  • Optional: 1/4 cup black olives, halved
  • Optional: 2 tablespoons toasted pumpkin seeds or sunflower seeds
  • Optional: Balsamic glaze, for drizzling

Equipment

  • Large mixing bowl
  • small bowl
  • whisk
  • Cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Optional: Salad spinner

Method
 

  1. Cut the watermelon into bite-sized cubes, about 1-inch in size. Make sure to remove any seeds.
  2. Slice the cucumber into thin rounds or half-moons. You can peel it first if you prefer, but leaving the skin on adds texture and nutrients.
  3. Finely dice the red onion. If you're sensitive to raw onion, soak it in cold water for 10 minutes, then drain, before adding it to the salad.
  4. Roughly chop the fresh mint leaves. Don't chop them too finely, or they'll lose their flavor.
  5. In a small bowl, whisk together the lime juice, olive oil, honey (or maple syrup), salt, and pepper. Taste and adjust the seasonings as needed. The vinaigrette should be tangy, sweet, and slightly salty.
  6. In a large bowl, combine the watermelon, cucumber, red onion, and mint. Gently toss everything together.
  7. Crumble the feta cheese over the salad.
  8. Pour the vinaigrette over the salad and gently toss to coat. Be careful not to overdress the salad, or it will become soggy.
  9. Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. (Optional, but recommended)
  10. Garnish with a few extra mint leaves or a drizzle of balsamic glaze, if desired.
  11. Serve and enjoy!

Notes

For best results, choose a ripe watermelon that feels heavy for its size and has a dull thump when tapped. Don't overdress the salad, as the watermelon will release moisture. Add the feta cheese just before serving to prevent it from becoming soggy. This salad can be made ahead of time; store the prepared ingredients separately and combine them just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the salad may become slightly soggy. Consider adding a pinch of red pepper flakes for a subtle kick.