Delicious Watermelon Salad Recipe
A refreshing, vibrant salad combining juicy watermelon with tangy feta, crisp cucumbers, fresh herbs, and a zesty dressing. Perfect for summer gatherings, BBQs, or a light lunch. This salad balances sweet, salty, and tangy flavors with a crisp texture—easy to make and sure to impress.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Small whisk or fork (for dressing)
- Measuring spoons
Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup cucumber, diced or sliced
- ½ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp fresh basil leaves, chopped (optional)
- 2 tbsp extra virgin olive oil
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Optional: handful of arugula or baby spinach for greens
Instructions
- Prepare the ingredients: Cube watermelon and cucumber, thinly slice red onion, and chop herbs.
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Adjust seasoning to taste.
- Assemble the salad: In a large bowl, combine watermelon, cucumber, red onion, and herbs. Toss gently.
- Add cheese and dressing: Sprinkle crumbled feta over the salad and drizzle dressing on top. Toss lightly to combine.
- Chill and serve: For best flavor, refrigerate the salad for 15 minutes before serving. Serve chilled or at room temperature.
Notes
- Make ahead: Prepare all ingredients and keep separate; toss just before serving to maintain freshness and texture.
- Customize: Add other fruits like strawberries or blueberries for variety.
- For extra crunch: Toss in toasted nuts like pistachios or walnuts.
- Herb swaps: Try cilantro or parsley for different flavor profiles.
- Vegan option: Omit feta or substitute with plant-based cheese.
- Storage: Store leftovers in an airtight container, dressing separate, for up to 2 days. Avoid freezing.
- Tip: Using chilled watermelon enhances the salad’s refreshing quality.