Watermelon Feta Cucumber Salad

Ingredients

For the Salad

• 6 cups seedless watermelon, cut into 1-inch cubes
• 2 English cucumbers, thinly sliced or ribboned
• 1 cup crumbled feta cheese
• 1/2 cup fresh mint leaves, torn

For the Lime Dressing

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For Finishing

• 1 lime, cut into wedges

Substitutions

• Goat cheese can replace feta with a creamier, less salty result.

Instructions

Step 2: Prepare the Watermelon

Cut into even cubes and drain in a colander for 5 minutes.

Step 3: Slice the Cucumbers

Slice cucumbers thinly and blot dry.

Step 4: Whisk the Dressing

Whisk lime juice, olive oil, honey, salt, and pepper.

Step 7: Serve

Add lime wedges and serve immediately while cold.

Keeping the Salad Cold and Crisp

Draining the watermelon and blotting the cucumber are important because both release water quickly after cutting. Dress the platter lightly rather than pouring on all the lime dressing at once.

Add feta and mint after the fruit and cucumber are arranged; heavy tossing breaks the watermelon and smears the feta through the dressing.

How to Store Leftovers

Refrigerate components separately for up to 2 days. Once dressed, serve the salad the same day because watermelon releases juice.

Do not freeze the assembled salad; watermelon and cucumber become soft after thawing.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.