Description

The ultimate watermelon salad with feta, cucumber, and mint — a vibrant, fresh, and simple summer dish made with juicy melon, crunchy cucumber, sweet herbs, and a bright honey-lime vinaigrette.

Ingredients

Salad Components

½ large watermelon, peeled and cubed

1 English cucumber, diced (approximately 2 cups)

15 fresh mint leaves, roughly chopped

15 fresh basil leaves, torn

½ cup crumbled feta cheese (or more to taste)

Honey-Lime Vinaigrette

2 tablespoons premium honey

2 tablespoons fresh lime juice

1–2 tablespoons extra virgin olive oil

Pinch of sea salt

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Instructions

Create the vinaigrette. Whisk together honey, lime juice, olive oil, and salt in a small bowl until well combined.
Combine salad ingredients. Add watermelon cubes, cucumber pieces, and fresh herbs to a large serving bowl or platter.
Finish and serve. Pour the vinaigrette over the salad and toss gently. Top with crumbled feta cheese and serve immediately.

Notes

Variations: Enhance with sliced red onion, avocado cubes, or jalapeño rings. Season with Aleppo pepper flakes for gentle heat with sweet undertones.
Storage Tips: This watermelon salad with feta cucumber and mint is best consumed the same day due to its high water content. Leftovers can be refrigerated in a sealed container for 1–2 days maximum.

Prep Time: 15 minutes
Cook Time: 0 minutes
Method: No-Cook
Cuisine: Mediterranean, American