Watermelon Cucumber Salad (Printer-friendly)
Juicy watermelon and crisp cucumber tossed with lime, mint, and olive oil for a light, refreshing summer salad.
# What You'll Need:
→ Vegetables & Fruits
01 - 4 cups seedless watermelon, cubed
02 - 2 cups cucumber, peeled and diced
03 - 1/2 small red onion, thinly sliced
04 - 1/4 cup fresh mint leaves, chopped
→ Dressing
05 - 2 tablespoons extra-virgin olive oil
06 - Juice of 1 lime
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Optional Add-ins
09 - 1/2 cup feta cheese, crumbled
# How to Prepare:
01 - Combine the cubed watermelon, diced cucumber, sliced red onion, and chopped mint leaves in a large mixing bowl.
02 - Whisk together extra-virgin olive oil, lime juice, sea salt, and black pepper in a small mixing bowl until well emulsified.
03 - Pour the prepared dressing over the watermelon mixture and gently toss with a spatula to evenly coat the ingredients.
04 - Sprinkle crumbled feta cheese on top of the salad just before serving if using.
05 - Transfer to a serving dish and serve immediately to enjoy at peak freshness.
# Expert Advice:
01 -
- You’ll almost feel the heat melt away after the first crisp forkful—trust me, this is your summer secret weapon.
- There’s no fuss here: just simple chopping, tossing, and the kind of bold, fresh flavors that make you wonder why you ever bothered with complicated salads.
02 -
- Once I waited a day to serve leftovers—the watermelon wept too much and left everything soggy, so always toss just before eating.
- Trying both mint and basil once was my “aha!”—the basil makes it savory, mint keeps it snappy, so you can play depending on your mood.
03 -
- Feta sprinkled last will stay crumbly instead of dissolving into the dressing.
- Chill your serving bowl first to keep the salad extra cool at the table.