Watermelon Feta Cucumber Mint (Ready-to-Print Version)
Juicy watermelon, crisp cucumber, feta, and mint tossed in lime for a vibrant, summery side.
# What You’ll Need:
→ Produce
01 -
4 cups seedless watermelon, cut into 1-inch cubes or shaped into balls
02 -
1 English cucumber, thinly sliced (about 1 cup)
03 -
1/3 cup fresh mint leaves, sliced or left whole if small
→ Dairy
04 -
4 ounces feta cheese, crumbled from a block
→ Dressing
05 -
2 tablespoons extra-virgin olive oil
06 -
2 tablespoons fresh lime juice
07 -
1/4 teaspoon kosher salt
08 -
1/8 teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 -
Cut the seedless watermelon into uniform 1-inch cubes or use a melon baller for rounded shapes. Thinly slice the cucumber; if using a regular cucumber, peel and remove seeds as needed. Pat both dry with paper towels to remove excess moisture.
02 -
Rinse mint leaves thoroughly. Slice them into thin ribbons or leave small leaves whole for maximum fragrance and even distribution.
03 -
In a small bowl, whisk together olive oil, fresh lime juice, kosher salt, and black pepper until well combined.
04 -
In a large serving bowl, gently combine watermelon cubes, cucumber slices, and mint. Drizzle the dressing over the ingredients and toss very gently with clean hands or a wide spoon to avoid crushing the watermelon.
05 -
Just before serving, sprinkle crumbled feta over the salad for a creamy finish. Toss lightly if necessary to distribute the cheese without breaking up the watermelon.
# Handy Tips:
01 -
For the best flavor and presentation, use ice-cold fruit and crumble feta from a block immediately before serving.
02 -
Pat fruit and cucumber dry to minimize excess liquid in the finished salad.
03 -
Salad can be prepared a few hours ahead if ingredients are stored separately; combine and dress just before serving.
04 -
Substitute fresh basil for mint if preferred, or add toasted pine nuts for extra crunch.