Description
A refreshing watermelon feta salad with juicy ruby watermelon, crisp cucumber, salty crumbled feta, fresh mint, and a bright olive oil and lime dressing—the ultimate 10-minute summer salad!
Ingredients
3 cups (450 g) watermelon, cubed
1 large cucumber, sliced or diced
¾ cup (120 g) feta cheese, crumbled
2 tbsp fresh mint leaves
1 tbsp (15 ml) olive oil
1 tbsp fresh lime juice
Pinch of salt
Fresh black pepper, to taste
Instructions
1. Cut the watermelon into bite-sized cubes (about ¾ inch). Remove any seeds and place in a large bowl.
2. Wash and slice or dice the cucumber into bite-sized pieces, similar in size to the watermelon. Add to the bowl.
3. Crumble the feta cheese generously over the watermelon and cucumber.
4. Tear or roughly chop the fresh mint leaves and scatter them across the bowl.
5. Drizzle the olive oil and fresh lime juice over the salad.
6. Season lightly with a pinch of salt and freshly cracked black pepper.
7. Gently toss everything together until evenly coated with the dressing. Be gentle to avoid breaking down the watermelon.
8. For maximum refreshment, chill in the fridge for 10–15 minutes before serving.
9. Serve immediately, garnished with extra mint leaves and pepper. Enjoy chilled.
Notes
Choose a ripe sweet watermelon for the best flavor.
Drain excess watermelon juice in a colander to prevent soggy salad.
Use fresh lime juice—bottled tastes flat.
Don’t dress the salad until just before serving.
Gentle tossing keeps the salad pretty—aggressive tossing turns it pink and watery.
Best enjoyed within 1 hour of making for ideal texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: Mediterranean