Description
A refreshing summer salad combining juicy watermelon, sweet strawberries, crunchy cucumber, and salty feta, tossed with mint and a light dressing.
Ingredients
- 1/2 medium watermelon, rind removed and diced into ~1-inch cubes (about 3–4 cups)
- 1/2 lb (about 225 g) strawberries, hulled and sliced
- 1 cucumber, quartered lengthwise and sliced
- 1 cup (about 4–5 oz / 115–140 g) feta cheese, crumbled
- 10–15 mint leaves, roughly chopped
- 2 tbsp extra-virgin olive oil
- 1–2 tbsp fresh lime juice (or lemon juice), to taste
- 1 tsp honey or agave (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the produce: Remove the watermelon rind and cut into 1-inch cubes. Place in a large bowl.
- Add strawberries: Hull and slice strawberries, then add them to the bowl with the watermelon.
- Slice the cucumber: Quarter the cucumber lengthwise, slice thinly, and add to the bowl. Gently toss the three main ingredients together.
- Make the dressing: In a small bowl or jar, whisk olive oil, lime juice, honey (if using), and a pinch of salt and pepper until combined. Taste and adjust.
- Combine with cheese and herbs: Pour most of the dressing over the fruit and veggies (reserve a little for serving). Sprinkle crumbled feta and chopped mint on top, then fold gently to combine—avoid smashing the watermelon.
- Chill briefly and serve: Let the salad rest in the fridge for 10–15 minutes to let flavors meld, then taste and finish with a small sprinkle of salt, cracked pepper, and the reserved dressing if needed.
Notes
Customize with different herbs, or omit feta for a vegan version. Store leftovers in an airtight container for best quality. Eat within 24–48 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American