Description
Watermelon Cucumber Salad bursting with freshness! Sweet watermelon, crisp cucumber, tangy feta cheese, and zesty mint – a refreshing crowd-pleaser!
Ingredients
Scale
- 6 cups watermelon, cubed (about ½ medium watermelon or 2.5 lbs/1.1 kg)
- 2 medium cucumbers, sliced (about 2 cups or 300g)
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh basil leaves, torn (optional but recommended)
- ½ small red onion, thinly sliced (about ⅓ cup)
- ¾ cup feta cheese, crumbled (about 4 oz/115g)
- ⅓ cup kalamata olives, pitted and halved (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1 tablespoon honey (or maple syrup for vegan option)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic, minced (optional)
Instructions
- Step 1: Prepare the Watermelon Start by selecting a ripe, sweet watermelon—look for one that feels heavy for its size and has a deep, hollow sound when tapped. Rinse the outside thoroughly, then cut it in half and place it cut-side down on your cutting board. Slice away the rind, then cut the flesh into 1-inch cubes. If you’re working ahead, place your watermelon cubes in a colander over a bowl to allow any excess juice to drain away.
- Step 2: Prepare the Cucumbers For the cucumbers, wash them thoroughly and decide whether to peel them based on the variety you’re using. For English or Persian cucumbers, you can leave the skin on for added color and nutrients. Slice the cucumbers in half lengthwise, then cut into ¼-inch thick half-moons. If using regular cucumbers with large seeds, scoop out the seeds before slicing to prevent excess moisture in your Watermelon Cucumber Salad.
- Step 3: Prep the Remaining Ingredients Wash and dry your fresh herbs, then roughly chop the mint and tear the basil leaves (if using) to release their aromatic oils without bruising them too much. For the red onion, slice it as thinly as possible—using a mandoline if you have one—then soak the slices in ice water for 5-10 minutes to remove some of the sharp bite before draining and patting dry.
- Step 4: Make the Dressing In a small bowl, combine the olive oil, fresh lime juice, and honey. Whisk vigorously until emulsified, then add the minced garlic (if using), salt, and pepper. Taste and adjust the seasoning—you’re looking for a balance of tangy, sweet, and savory notes that will complement the fresh watermelon cucumber combination.
- Step 5: Assemble the Salad In a large bowl, gently combine the watermelon cubes and cucumber slices. Add the sliced red onion and about half of your herbs. Drizzle about two-thirds of the dressing over the mixture and toss gently with clean hands or wooden spoons to coat everything evenly without crushing the delicate ingredients.
- Step 6: Final Touches Just before serving, sprinkle the crumbled feta cheese, remaining herbs, and kalamata olives (if using) over the top of your Watermelon Cucumber Salad. Drizzle the remaining dressing and finish with a few grinds of fresh black pepper. Serve immediately to enjoy the optimal texture and flavor combination.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210 calories per serving
- Sugar: 14 grams
- Sodium: 380 mg
- Fat: 13 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 21 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 25 mg