Description
A bright, crunchy watermelon salad studded with salty feta and cooling herbs, perfect for summer picnics and easy weeknight dinners.
Ingredients
- 6 cups watermelon, cut into 1-inch cubes
- 1 cup cucumber, cut into 1/2-inch cubes
- 4 oz (about 1 cup) feta cheese, crumbled
- 1/4 small red onion, very thinly sliced
- 1/2 cup fresh mint leaves, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1–1.5 tablespoons red wine vinegar
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon honey or agave, pinch of chili flakes or smoked paprika
Instructions
- Chill the watermelon and cucumbers until very cold.
- Cut watermelon into 1-inch cubes and pat lightly with paper towels if very juicy.
- Cube the cucumber to a similar size as the watermelon.
- Thinly slice the red onion; soak in cold water for 5 minutes if milder flavor is preferred, then drain.
- Crumble the feta into medium-sized pieces.
- Place watermelon, cucumber, red onion, feta and mint in a large bowl; gently fold to combine.
- Whisk olive oil, red wine vinegar (or lime), salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and toss carefully.
- Serve immediately, chilled.
Notes
Best enjoyed fresh; add dressing right before serving to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean