Watermelon Salad with Cucumber and Feta

Sweet, juicy watermelon meets crunchy cucumber, creamy feta, and a zippy lime-mint vinaigrette in this Watermelon Salad with Cucumber and Feta. It’s the kind of side dish that brings color, contrast, and cooling flavor to any summer table. Light, crisp, and balanced with a hint of salt and citrus, it’s the perfect palate cleanser for grilled mains or heavy meals. Plus, it’s as gorgeous as it is delicious!

Why You’ll Love This Recipe

• Ultimate Summer Side: Cool, hydrating, and colorful
• Quick & Easy: Just a few ingredients and 10 minutes
• Flavor Harmony: Sweet, salty, tangy, and herbaceous
• Versatile: Works as a side, starter, or light lunch
• Minimal Cleanup: One bowl, no stove required

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh mint (plus more for garnish, optional)
• 1 tablespoon lime juice
• ¼ teaspoon fine sea salt, or to taste
• 1 pinch black pepper, to taste
• 3 cups cubed watermelon
• 1 cup quartered cucumber
• ⅓ cup crumbled feta cheese (plus more for garnish, optional)

Directions

Step 1: Make the Dressing

In a large bowl, whisk together:

• Olive oil,
• Mint,
• Lime juice,
• Sea salt, and
• Black pepper.

Continue whisking until the mixture becomes slightly opaque and emulsified. Taste and adjust seasoning if needed.

Toss the Salad

• Add the cubed watermelon, cucumber, and feta to the bowl with the dressing.
• Using a rubber spatula or large spoon, gently toss everything together. Be careful not to mash the watermelon—just mix until coated.

Garnish and Serve

• Top with additional feta and mint leaves, if desired.
• Serve immediately for best flavor and texture.

Pro Tips and Variations

• Use a ripe watermelon: Look for dull rind, yellow spot, and hollow sound when tapped.
• Feta block > pre-crumbled: Crumble it yourself for a fresher, creamier texture.
• No lime? Substitute with fresh lemon juice.
• Extra herby? Add basil for a sweet peppery twist.
• Peel cucumber if desired for a milder taste and softer texture.

Serving Suggestions

• Pair with grilled chicken, steak, or fish
• Serve at picnics, BBQs, or as a light summer appetizer
• Scoop over arugula or spinach for a fuller salad
• Try alongside Mediterranean dishes or even spicy mains for contrast

Storage / Reheating

• Refrigerator: Store in an airtight container for up to 3 days
• Best eaten fresh: The dressing will continue to marinate the salad, softening the watermelon and possibly tinting the feta
• Keep dressing separate if you plan to serve later
• Do not freeze assembled salad; however, individual ingredients can be frozen (except olive oil mixture)

FAQs

Can I make this salad in advance?
Yes, but it’s best assembled just before serving. Store the chopped ingredients and dressing separately for freshness.

Can I use lemon instead of lime?
Absolutely! It will offer a slightly different citrus profile but still works great.

Can I add other fruits?
Yes—try blueberries, strawberries, or even avocado for a twist.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free.

Conclusion

This Watermelon Salad with Cucumber and Feta is the ultimate summer refresher: sweet, salty, tangy, and herbaceous. It’s easy to whip up, gorgeous on the plate, and even better on the palate. Whether you’re hosting a BBQ or need a quick side dish, this recipe brings sunshine to your table—one juicy bite at a time.

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