Watermelon Feta Cucumber Mint (Printer-Friendly Version)
Sweet watermelon, cucumber, mint, and creamy feta meet in a vibrant, zesty summer salad perfect for any table.
# What You'll Need:
→ Produce
01 -
4 cups seedless watermelon, diced into 1-inch cubes
02 -
1 English cucumber, thinly sliced (about 1 1/2 cups)
03 -
1/3 cup fresh mint leaves, torn or thinly sliced
→ Dairy
04 -
3.5 ounces feta cheese, crumbled (about 1/2 cup)
→ Dressing
05 -
2 tablespoons extra virgin olive oil
06 -
2 tablespoons freshly squeezed lime juice
07 -
1/4 teaspoon kosher salt
08 -
1/8 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Dice the watermelon into 1-inch cubes or scoop into balls using a melon baller. Slice the cucumber thinly and, if using a standard cucumber, peel and remove seeds for better texture.
02 -
Tear or thinly slice the mint leaves to ensure even distribution throughout the salad.
03 -
In a large mixing bowl, gently combine the watermelon, cucumber, and mint to preserve the structure of the fruit.
04 -
In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until emulsified.
05 -
Drizzle the dressing over the watermelon mixture and gently toss to coat all the pieces evenly. Use light hands or a wide spoon to avoid crushing the fruit.
06 -
Just before serving, sprinkle crumbled feta cheese over the salad and give a brief, gentle toss to incorporate without breaking up the cheese.
# Additional Tips:
01 -
For best flavor and texture, use chilled watermelon and pat dry with paper towels to prevent excess wateriness.
02 -
Block-style feta offers a creamier texture and heightened flavor compared to pre-crumbled varieties.
03 -
Salad is best enjoyed within a few hours of preparation; store leftover components separately and assemble just before serving to preserve freshness.