Watermelon Salad

5 from 9 votes

Loaded with sweet watermelon, crisp cucumbers, creamy feta, and fresh mint, this summer salad is so easy to make and takes just minutes to prepare.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 198kcal

In a small mixing bowl, whisk together the olive oil and lime juice. Set it aside
3 tablespoons extra virgin olive oil, 1½ tablespoons fresh lime juice
Using a large mixing bowl, add in the cubed watermelon, cubed English cucumber and mint leaves.
4 cups cubed seedless watermelon, 1½ cups (1 medium) cubed seedless English cucumber, ⅓ cup chopped or torn fresh mint leaves
Drizzle the dressing over the salad. Carefully toss the dressing and salad together. (Do this as gently as possible, the watermelon and cucumber will release a lot of juice.)
Sprinkle the feta cheese over the top of the salad and serve immediately.
½ cup crumbled feta cheese

Storage:

If you have some leftovers, you can store it in a tight-lid glass container for a night or two (test for freshness before serving).

Tips:

This salad should not be made too far in advance due to the excess liquid. I recommend you make it just before serving.
If you are selecting a pre-cut watermelon, be sure to choose a melon that is not too “grainy” in appearance.
This salad makes an excellent side for grilled chicken, steak, or even hamburgers.
You can add a ½ teaspoon of kosher or flaky sea salt, but the feta and the lime juice should add the right amount of saltiness.
To make your watermelon extra fancy, instead of cutting it into cubes, you could use a melon baller to shape the watermelon pieces into spheres.
Make sure to use chilled watermelon and cucumbers in this salad. This watermelon salad tastes great when served chilled.