Watermelon Cucumber Salad
Refreshing and easy Watermelon Cucumber Salad recipe with feta, herbs, and a light dressing, perfect for summer gatherings and healthy meals.
Ingredients
- For the Zesty Honey-Lime Dressing
- 1 tablespoon honey or maple syrup for a twist
- Juice of 1 fresh lime about 1.5 tablespoons
- 1 tablespoon extra virgin olive oil I like using Spanish varieties
- A small pinch of sea salt
- For the Salad
- About 3 heaping cups of seedless watermelon diced or scooped into balls
- 1 large English cucumber sliced and quartered (roughly 1.5 cups)
- 20 fresh mint leaves roughly torn
- 20 basil leaves gently chopped
- About 80 grams of feta cheese crumbled, feel free to add more if you’re a feta lover like me
Instructions
- Step 1: Mix Up the Dressing: In a small bowl, I whisk together the lime juice, honey, olive oil, and a small pinch of salt. It doesn’t take much, just enough to bring a sweet and tangy brightness to the salad. Once it’s silky and blended, I set it aside.
- Step 2: Prep the Base: In a wide bowl or shallow serving dish, toss in the watermelon cubes and cucumber slices. I love seeing the colors pop already, it’s like summer in a bowl before anything else is added.
- Step 3: Add the Fresh Herbs: Next, I sprinkle in the torn mint and basil. No need to be precise, I like keeping the leaves a little rustic for a more natural look and flavor.
- Step 4: Dress It Up & Finish with Feta: Drizzle the dressing over everything, then gently toss to combine, I usually use my hands for this part to avoid smashing the watermelon. Just before serving, I crumble the feta on top and leave a few bigger pieces for that creamy, salty bite. Done and delicious.
Notes
Nutrition:
- Calories: 160 kcal
- Total Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 6 mg
- Sodium: 70 mg
- Total Carbohydrates: 17 g
- Sugars: 14 g
- Protein: 4 g