Description

This watermelon cucumber salad is summer in a bowl—bright, juicy watermelon mingled with crisp cucumber, creamy feta, and cool mint. Tossed with lime juice and olive oil, it’s the kind of side dish that steals the spotlight. Whether you’re serving it at a garden brunch or next to grilled kebabs, it’s the ultimate refreshing bite that keeps guests coming back for more. Best of all, it’s fast, customizable, and perfect for making ahead—just remember to add the dressing right before serving.

Ingredients

Scale

3 cups cubed seedless watermelon (chilled)
1 large English cucumber, sliced thin or cubed
¼ cup thinly sliced red onion
⅓ cup fresh mint leaves, torn
½ cup feta cheese, crumbled
2 tablespoons fresh lime juice
1 tablespoon olive oil
Pinch of sea salt
Cracked black pepper to taste

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Instructions

Cube watermelon and cucumber, then chill for 10–15 minutes.
Slice red onion and soak in cold water to soften the bite.
Tear mint leaves and crumble feta cheese by hand.
In a large bowl, combine watermelon, cucumber, onion, and mint.
Drizzle with lime juice and olive oil. Add salt and pepper.
Toss gently, serve immediately, or refrigerate for 10 minutes before serving.

Notes

Add toasted nuts for extra crunch.
Use lemon instead of lime for a different citrus twist.
For a low-sodium version, reduce feta or use a lighter cheese.
To make it vegan, simply omit the cheese or use a plant-based alternative.
Serve in chilled bowls for added freshness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 150