Description
A refreshing summer salad combining juicy watermelon, crisp cucumber, salty feta, and fresh mint, all tied together with a simple olive oil and lime dressing. Perfect for hot days when you want something light yet flavorful.
Ingredients
4 cups watermelon, cubed (seedless preferred)
2 large cucumbers, sliced into half-moons
4 oz feta cheese, crumbled
1/4 red onion, thinly sliced (optional)
1/4 cup fresh mint leaves, torn
2 tbsp olive oil
Juice of 1 lime (or lemon)
Pinch of salt
Fresh cracked black pepper
Optional: handful of toasted pine nuts or pumpkin seeds
Instructions
- Cut the watermelon into bite-sized cubes and slice cucumbers into half-moons. Lightly salt cucumbers if watery, let sit for 10 minutes, then pat dry.
- Crumble feta into chunky pieces and tear mint leaves.
- In a large bowl, combine watermelon, cucumber, feta, mint, and red onion (if using).
- Drizzle with olive oil and lime juice. Season with a pinch of salt and black pepper.
- Toss gently to combine, being careful not to mash the watermelon.
- Let the salad rest for 15 minutes to allow flavors to meld.
- Before serving, give it one more gentle toss and top with optional pine nuts or pumpkin seeds for crunch.
Notes
- Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
- Try different herbs like basil, parsley, or cilantro instead of mint.
- Make it vegan by swapping feta with plant-based cheese.
- Add grilled chicken or shrimp for extra protein.
- Watermelon juice released during prep can be used in drinks or smoothies.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 9g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
