Go Back

Watermelon Salad

Watermelon salad with feta, cucumber, and a lime-honey drizzle. Sweet crimson watermelon cubes and cool cucumber are tossed with crumbled feta and fresh mint for a chilled summer side salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
chilling 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 6 cup seedless watermelon
  • 2 cup cucumber
  • 4 oz feta cheese
  • 0.25 cup fresh mint leaves
  • 0.25 cup fresh basil leaves
  • 0.25 cup red onion very thinly sliced
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt to taste
  • cracked black pepper to taste

Method
 

Make the lime-honey dressing
  1. Whisk together lime juice, honey, and olive oil, then season with a pinch of salt and cracked black pepper.
Assemble the salad
  1. Arrange watermelon cubes and cucumber slices in a wide shallow bowl or serving platter.
  2. Scatter red onion slices over the fruit and vegetables.
  3. Crumble feta generously over the top.
  4. Drizzle the lime-honey dressing evenly over everything so the cubes glisten.
Finish and chill
  1. Scatter fresh mint and basil leaves over the top.
  2. Refrigerate the salad for 15 minutes, then serve chilled.

Notes

For the cleanest texture, cut the watermelon into 1-inch cubes and slice the cucumber thinly so they stay crisp after chilling. Store covered in the refrigerator for up to 2 days (watermelon releases juice as it sits). Freezing is not recommended because the cucumber and feta texture changes. For a lighter option, use reduced-fat feta while keeping the same lime-honey dressing.