Description
Discover a bright watermelon cucumber salad recipe—perfectly crisp, sweet, and tangy for summer lunches.
Ingredients
Scale
- 4 cups watermelon, cubed (about ½ inch pieces)
- 1 large English cucumber, seeded and sliced into half‑moon strips
- ¼ cup red onion, thinly sliced
- ¼ cup fresh mint leaves, torn
- 2 tablespoons feta cheese, crumbled (optional)
- 2 tablespoons extra‑virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey or agave syrup
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prep the fruit and veg. Cut the watermelon into bite‑size cubes and place them in a large mixing bowl. Slice the cucumber lengthwise, remove the seeds with a spoon, then cut into half‑moon strips. Add the cucumber to the bowl.
- Add the aromatics. Toss in the thinly sliced red onion and torn mint leaves. The onion adds a gentle bite, while mint lifts the whole dish.
- Make the dressing. In a small jar or bowl, whisk together olive oil, lime juice, honey, salt, and pepper until emulsified. The dressing should be glossy and slightly thick.
- Combine. Drizzle the dressing over the watermelon‑cucumber mixture. Gently toss with a rubber spatula, being careful not to crush the watermelon cubes.
- Finish. Sprinkle crumbled feta on top if you like a salty contrast. Give the salad one last light toss.
- Serve. Plate immediately or let it sit for 5‑10 minutes at room temperature so the flavors meld. Look for the watermelon to glisten with a thin sheen of dressing and the mint to be evenly distributed.
Notes
- Use seedless watermelon for a smoother texture and less watery juice.
- Pat the cucumber slices with a paper towel after slicing to remove excess moisture; this prevents the salad from becoming soggy.
- Adjust the honey amount based on the sweetness of your fruit; start with ½ teaspoon and taste before adding more.
- If you prefer a dairy‑free version, omit feta or replace it with a sprinkle of toasted pumpkin seeds.
- For extra crunch, add a handful of toasted pistachios just before serving.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: watermelon cucumber salad recipe