Watermelon Cucumber Salad
If you’re craving something light, refreshing, and a little bit unexpected, this Watermelon Cucumber Salad with Feta might just become your go-to summer dish.
Equipment
- Cutting board
- Sharp chef’s knife
- Mixing Bowl
- Measuring spoons
- Small whisk or fork
- Serving spoon or salad tongs
- Optional: Citrus juicer
Ingredients
For the Salad:
- 4 cups watermelon cubed
- 2 cups cucumber peeled and sliced
- 1 cup feta cheese crumbled
- 1/4 cup fresh mint leaves chopped (or basil, if preferred)
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice or lemon juice
- 1 teaspoon honey or agave syrup optional
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Watermelon and Cucumber
- Start by washing your hands and rinsing the cucumber under cold water.
- Cut the watermelon into bite-sized cubes, about 1-inch pieces. Aim for uniform sizes so every bite feels balanced.
- Peel the cucumber if you prefer (English cucumbers usually don’t need peeling), then slice it into thin rounds or half-moons depending on your preference.
- Pro tip: Use a sharp knife to avoid crushing the watermelon cubes—clean cuts keep the fruit juicy and neat.
Step 2: Chop the Fresh Herbs
- Rinse the mint (or basil) leaves gently under cold water and pat them dry with a kitchen towel.
- Remove the leaves from the stems, then finely chop or tear them into small pieces. This helps release their aroma and evenly distribute flavor.
Step 3: Make the Dressing
- In a small bowl, add 2 tablespoons of extra virgin olive oil.
- Squeeze in 1 tablespoon of fresh lime or lemon juice, making sure to catch any seeds.
- Add 1 teaspoon of honey or agave syrup if you want a touch of sweetness.
- Season lightly with salt and freshly ground black pepper.
- Pro tip: Whisk the dressing vigorously to emulsify the oil and citrus juice, creating a smooth, balanced flavor.
Step 4: Combine the Ingredients
- Place the watermelon cubes, cucumber slices, and chopped herbs in a large mixing bowl.
- Pour the dressing over the salad ingredients.
- Gently toss everything together using salad tongs or two large spoons, making sure all the pieces are lightly coated.
- Pro tip: Toss gently to avoid breaking the watermelon cubes and keep the salad looking fresh.
Step 5: Add the Feta
- Sprinkle the crumbled feta cheese over the top of the tossed salad.
- Give the salad one last gentle toss or leave the feta on top as a beautiful garnish.
Step 6: Serve and Enjoy
- Transfer the salad to a serving bowl or plate.
- Optionally, garnish with a few whole mint leaves or a light drizzle of balsamic glaze for extra flavor and presentation.
- Serve immediately or chill in the fridge for 10-15 minutes to let the flavors meld.
- Pro tip: This salad is best eaten fresh but can be stored in an airtight container for up to a day. Keep the dressing separate if prepping in advance to avoid sogginess.
Notes
Nutritional Value (Per Serving):
- Calories: ~180 kcal
- Protein: 5–6g
- Carbohydrates: 18–20g
- Sugars: ~14g (mostly from watermelon)
- Fat: 10–12g
- Saturated Fat: ~4g
- Fiber: ~1g
- Sodium: ~300–350mg