Ingredients
Seedless watermelon, 4 cups cubed
English or Persian cucumbers, 2 cups sliced
Block feta in brine, ½ cup crumbled
Fresh mint or basil, ¼ cup torn
Red onion (optional), ¼ cup thinly sliced
Extra virgin olive oil, 2 tablespoons
Fresh lime juice, 2 tablespoons
Honey, 1 teaspoon
Salt and pepper, to taste
Instructions
1-Prep the cucumber: Slice cucumbers into half-moons, toss with salt, and let drain in a colander for 10-15 minutes, then pat dry.
2-Cube the watermelon: Cut seedless watermelon into 1-inch cubes, removing any seeds as needed.
3-Whisk the dressing: Combine olive oil, lime juice, honey (if using), salt, and pepper; whisk until glossy.
4-Combine salad: In a large bowl, gently fold watermelon, cucumber, and optional red onion with two-thirds of the dressing.
5-Finish with feta and herbs: Crumble feta on top, scatter mint or basil, add remaining dressing if desired, toss gently, taste, and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💧 Salting the cucumber and letting it drain for 10-15 minutes pulls out excess water, keeping your salad crisp instead of watery.
🧀 Always use block feta packed in brine and crumble it yourself — it’s creamier, tangier, and never dry like pre-crumbled varieties.
🧊 Soak sliced red onion in ice water for 10 minutes to mellow its sharp bite without losing satisfying crunch.
- Prep Time: 15 minutes
- Draining Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 118
- Sugar: 8g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg