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Watermelon Salad with Feta and Cucumber
nibbleboard.com/recipes/watermelon-salad
Ingredients
Ingredients
- 1/2 watermelon (about 6 cups cubed)
- 1 English cucumber (about 2 cups cubed)
- 15 fresh mint leaves
- 15 fresh basil leaves
- 1/2 cup crumbled feta cheese (or more to taste)
Dressing
- 2 tbsp Honey
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 to 2 tablespoons extra virgin olive oil
- 1 pinch Salt
Instructions
- Whisk together the honey, lime juice, olive oil, and a pinch of salt in a small bowl until smooth. Set aside.
- Combine the watermelon cubes and cucumber in a large serving bowl.
- Scatter the chopped mint and basil over the fruit and cucumber.
- Drizzle the honey-lime dressing over the salad and gently toss to combine — be careful not to crush the watermelon.
- Top with crumbled feta cheese. Serve immediately or chill for 15 minutes to let the flavors meld.
Nutrition per Serving
88Calories
3gProtein
6gCarbs
6gFat
Chef Tips
- Chill the watermelon and cucumber for at least an hour before assembling — a cold salad is a better salad.
- No feta? Try crumbled goat cheese or even ricotta salata for a similar salty-creamy contrast.
- Add the dressing right before serving. Watermelon releases water as it sits, which will dilute the dressing over time.
- For a spicy kick, toss in a finely diced jalapeño or a pinch of red pepper flakes.
- Use a seedless watermelon to save yourself 10 minutes of picking out seeds.
Storage
Store leftovers in an airtight container in the fridge for up to 1 day. Drain any pooled liquid before eating.