Watermelon Salad With Cucumber And Feta Recipe

I’m excited to share my Watermelon Salad With Cucumber And Feta, an eye-catching summer salad of juicy watermelon, crisp cucumber, and crumbled feta finished with a mint and lime dressing that hides one unexpected ingredient from HomemadeHooplah.com.

I never thought Id crave a salad this playful, but this Watermelon Salad With Cucumber And Feta kept pulling me back for more. Big cubes of seedless watermelon meet crumbly feta cheese in a combo thats somehow both bright and salty, and the contrast of textures made me stop mid bite and wonder why I havent tried this sooner.

Its the kind of dish that looks like summer in a bowl but still feels a little sneaky, like a dessert pretending to be dinner. I promise, you wont look at watermelon the same way again.

Ingredients

• Watermelon: Super hydrating and sweet, mostly water and carbs, little fiber, great for summer.
• Cucumber: Crunchy low cal veggie it adds fiber and freshness, mild cucumber flavor.
• Feta: Salty tangy cheese, adds protein and fat, give savory contrast to sweetness.
• Mint: Bright herb, little calories, gives cooling aroma and sweet herbal lift.
• Red onion: Sharp bite crunchy, small amount adds sulfur compounds, balances sweet and savory.
• Lime juice: Zesty acidity, vitamin C boost, cuts richness and lift overall flavors.
• Olive oil: Smooth mouthfeel, healthy monounsaturated fats, ties ingredients, subtle fruity notes.
• Honey or agave: Optional sweetener, a few extra carbs but helps balance the limey acidity.

Ingredient Quantities

• 6 cups seedless watermelon, cubed
• 1 large English cucumber or 2 Persian cucumbers, diced
• 4 oz feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1/4 small red onion, thinly sliced
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp extra virgin olive oil
• 1 tsp honey or agave, optional
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

How to Make this

1. Cut 6 cups seedless watermelon into even cubes and put them in a large bowl, drain off any excess juice if it looks super wet.

2. Dice 1 large English cucumber or 2 Persian cucumbers and pat them dry with a paper towel so the salad doesn’t get soggy.

3. Thinly slice 1/4 small red onion, then soak the slices in cold water for 5 minutes if you want a milder bite, drain well.

4. Chop 1/4 cup fresh mint leaves roughly and set aside, hands are fine for this, it brings out more aroma.

5. Make the dressing: whisk together 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1 tsp honey or agave if using, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Taste the dressing first because feta is salty you may want less salt.

6. Toss the watermelon, cucumber, and sliced red onion gently in the large bowl with the mint, pour about three quarters of the dressing over them and fold carefully so the watermelon doesn’t break apart.

7. Add 4 oz crumbled feta on top and give the salad one very gentle toss, you don’t want to mash the cubes.

8. Let the salad sit in the fridge for 10 minutes to let flavors mingle, but don’t leave too long or the watermelon will release too much juice.

9. Right before serving drizzle the remaining dressing if needed, taste and adjust with extra lime or a pinch more salt or pepper. Serve cold and enjoy.

Equipment Needed

1. Large cutting board, big enough for the watermelon so you got room to work
2. Sharp chef’s knife, for cubing the melon and dicing the cucumber (keep it sharp or you’ll mash stuff)
3. Large mixing bowl, to toss the salad and catch any extra juice
4. Measuring spoons and a small measuring cup, for the lime, oil, honey and seasonings
5. Whisk or fork, to mix the dressing — a fork works fine if you dont have a whisk
6. Colander or fine mesh strainer, to drain the onion and any excess juice
7. Paper towels or a clean kitchen towel, to pat the cucumbers dry and blot wet bits
8. Salad spoon and fork or tongs plus a rubber spatula, to fold gently and serve without squishing the cubes

FAQ

Watermelon Salad With Cucumber And Feta Recipe Substitutions and Variations

• Cucumber (English or Persian): swap with jicama for extra crunch and less water, thinly sliced green apple for tart crispness, or celery if you want a simple crunch.
• Feta (4 oz): try crumbled goat cheese for a creamier tang, cotija for a saltier crumble, or firm marinated tofu for a dairy free option.
• Mint (1/4 cup): basil gives a sweet, peppery twist, cilantro adds a bright herbal kick, or lemon balm for a mild citrusy note.
• Extra virgin olive oil (1 tbsp): use avocado oil for a neutral flavor, walnut oil for a toasty finish, or skip the oil and add an extra splash of lime or lemon juice.

Pro Tips

1. Let the watermelon drain and blot it before you mix anything. If the cubes look wet, put them in a colander for 5 to 10 minutes and press gently with paper towels. Too much juice will water down the dressing and make the salad soggy, so less is more here.

2. Taste the dressing before you salt. Feta is already pretty salty so you might not need the full amount of salt, and if your feta tastes extra briny you can give it a quick rinse and pat it dry first. A squeeze more lime is an easier fix than adding more salt.

3. Dry your cucumbers well. If they seem watery, scoop out some seeds or pat them with a towel, it keeps the salad crunchy. If using a big English cucumber you might want to peel the waxy skin, but Persian cukes are fine as is.

4. Keep mixing gentle and time short. Fold everything softly so the cubes dont break, add most of the dressing at first and save a little to freshen up right before serving, and dont let it sit in the fridge for too long or it will turn into a puddle.