Description
A refreshing and vibrant watermelon salad featuring juicy cubed watermelon, crisp English cucumber, fresh mint, and tangy feta cheese, all tossed in a zesty olive oil and lime juice dressing. Perfect as a light side dish for summer meals.
Ingredients
Scale
Dressing
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons fresh lime juice
Salad
- 4 cups cubed seedless watermelon
- 1½ cups (1 medium) cubed seedless English cucumber
- ½ cup crumbled feta cheese
- ⅓ cup chopped or torn fresh mint leaves
Instructions
- Make the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil and fresh lime juice until well combined. Set the dressing aside.
- Prepare the Salad Base: In a large mixing bowl, add the cubed seedless watermelon, cubed seedless English cucumber, and chopped or torn fresh mint leaves. Gently mix to combine the ingredients.
- Toss the Salad: Drizzle the prepared dressing over the salad mixture. Carefully toss the salad and dressing together as gently as possible to avoid releasing too much juice from the watermelon and cucumber.
- Add the Feta Cheese: Sprinkle the crumbled feta cheese evenly over the top of the salad.
- Serve Immediately: Serve the salad immediately to enjoy the freshness and prevent excess liquid from forming.
Notes
- Store any leftovers in a tight-lid glass container in the refrigerator for up to two nights. Check for freshness before serving.
- Make the salad just before serving to prevent excess liquid from making the salad soggy.
- If using pre-cut watermelon, select pieces that are not too grainy in texture for the best flavor and appearance.
- This salad pairs wonderfully as a side dish for grilled chicken, steak, or hamburgers.
- You can add ½ teaspoon of kosher or flaky sea salt if desired, but feta cheese and lime juice usually provide enough saltiness.
- For a fancy touch, use a melon baller to scoop watermelon into spheres instead of cubes.
- Ensure the watermelon and cucumber are chilled before preparing the salad for the best refreshing taste.
