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Simple watermelon cucumber feta salad with mint and red onion
Lamy Lamy

SIMPLE Watermelon + Cucumber + Feta Salad

A refreshing summer salad with sweet watermelon, crisp cucumber, creamy feta, mint, red onion, and a bright lime-honey dressing.
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 175

Ingredients
  

Salad
  • 6 cups seedless watermelon cut into 1-inch cubes
  • 1 large English cucumber sliced into thick half-moons
  • 6 ounces feta cheese crumbled
  • 1/4 small red onion very thinly sliced
  • 1/3 cup fresh mint leaves roughly chopped, plus more for garnish
Lime Dressing
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons honey adjust to the sweetness of the watermelon
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch fine sea salt add only after tasting

Equipment

  • Large serving bowl wide enough for gentle tossing
  • Small bowl for the dressing
  • Whisk
  • Chef's knife and cutting board

Method
 

  1. Place the cold watermelon cubes and cucumber half-moons in a large, wide serving bowl. If the watermelon is very juicy, drain the cubes for 5 minutes first.
  2. Whisk the lime juice, lime zest, olive oil, honey, and black pepper in a small bowl until blended.
  3. Add the red onion, chopped mint, and about three-quarters of the feta to the watermelon and cucumber.
  4. Pour the dressing over the salad. Use two large spoons to lift and turn the ingredients gently until lightly coated.
    Watermelon cucumber feta salad being gently tossed with wooden spoons
  5. Top with the remaining feta and extra mint. Taste, add a small pinch of salt only if needed, and serve immediately while chilled.

Notes

  • Keep every component chilled for the crispest salad.
  • Dress the salad immediately before serving to limit excess liquid.
  • For meal prep or transport, pack the dressing and feta separately.
  • Leftovers are best within 1 day; freezing is not recommended.