Watermelon + Cucumber + Feta Salad
A refreshingly vibrant salad that combines juicy watermelon, crisp cucumbers, and tangy feta cheese, perfect for summer days.
Servings: 4 servings
Calories: 150kcal
Ingredients
Main ingredients
- 4 cups watermelon, cubed Choose seedless for an easier experience; it’s sweet and juicy!
- 2 large cucumbers, sliced into half-moons Crisp and refreshing, these add a crunchy contrast.
- 4 oz good feta cheese, crumbled Look for quality cheese for a creamy, salty element.
- 1/4 cup red onion, thinly sliced (optional) Offers a zesty bite that elevates the flavor complexity.
- 1/4 cup fresh mint leaves, torn Fresh mint adds a fragrant and cooling touch.
- 2 tbsp olive oil Use quality olive oil for the best flavor.
- 1 whole lime, juiced Provides a bright, tangy kick—feel free to use lemon.
- 1 pinch salt Go easy since the feta will contribute saltiness.
- 1 dash fresh cracked black pepper For a touch of warmth.
- 1 handful toasted pine nuts or pumpkin seeds (optional) Adds an extra layer of texture and flavor.
Instructions
Preparation
- Cut watermelon into bite-sized cubes, over a bowl to catch the juice for extra flavor.
- Slice cucumbers into half-moons about 1/4 inch thick; salt lightly if watery and set aside for 10 minutes, then pat dry.
- Crumble feta into chunky pieces, avoiding pre-crumbled varieties.
Mixing
- In a large bowl, gently toss together the watermelon and cucumber.
- Add feta crumbles and torn mint leaves, and optional red onion slices.
Dressing
- Drizzle olive oil and lime juice over the salad and add pinch of salt and pepper.
- Gently toss to combine without mushing the watermelon.
Resting
- Let the salad sit for about 15 minutes to allow flavors to blend.
- Toss one last time before serving, adding optional nuts or seeds on top.
Notes
Quality ingredients make a difference; always use fresh mint. Consider variations like avocado or different nuts for added flavor. Serve fresh for best quality.