Fresh Watermelon Cucumber Feta Salad
Calories: 160kcal
Ingredients
- Salad:
- 6 cups seedless watermelon cut into 1-inch cubes
- 1 English cucumber sliced into half-moons
- 1/2 cup feta cheese crumbled (brine-packed recommended)
- 1/4 cup fresh mint leaves torn
- 1/4 cup red onion very thinly sliced and soaked in cold water
- Lime Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon flaky sea salt
- Cracked black pepper to taste
- Pinch of chili flakes optional
Instructions
- Soak sliced red onion in cold water for 5 to 10 minutes. Drain and pat dry. Set aside.
- Combine all dressing ingredients in a jar. Shake well until emulsified. Taste and adjust.
- Cut watermelon into 1-inch cubes. Pat dry lightly with paper towel. Slice cucumber into half-moons.
- Arrange watermelon and cucumber on a wide serving platter or in a large bowl.
- Scatter red onion over the top. Add crumbled feta in chunks throughout the bowl.
- Tear mint leaves and scatter generously over everything.
- Drizzle with dressing right before serving. Toss very gently. Finish with a pinch of flaky sea salt and extra mint leaves. Serve immediately.
Notes
- Do not dress until right before serving. Watermelon releases juice quickly once dressed and the salad will water out within 30 to 40 minutes.
- All components can be prepped hours ahead and stored separately. Assemble right before serving.
- Brine-packed feta is significantly better than dry pre-crumbled feta for this recipe.
- Fresh lime juice only — bottled lime juice changes the flavor of the dressing noticeably.
- For a spicy version: add thinly sliced fresh jalapeño and increase chili flakes in the dressing.