Watermelon Cucumber Salad with Feta and Mint
Throw together this easy watermelon salad with cucumber, feta, and mint for a dream summer side that's sweet, salty, creamy, and crunchy--and easy to deconstruct for choosy kids.
Ingredients
- 1 mini or 1/2 large watermelon about 4 cups
- 2 baby or Persian cucumbers sliced, see note
- 3-4 ounces feta cheese
- 1-2 Tablespoons each fresh mint and fresh basil
- 1 lime
- kosher or flaked sea salt and black pepper
- olive oil and balsamic vinegar optional
Instructions
- Cut the rind off of the watermelon, slice, and cut into cubes about 1” square. Slice the cucumbers, and cube or crumble the feta.1 mini or 1/2 large watermelon, 2 baby or Persian cucumbers, 3-4 ounces feta cheese
- Cut the basil and mint into small slivers.1-2 Tablespoons each fresh mint and fresh basil
- Combine everything in a large bowl, then spritz with lime juice and sprinkle with salt and pepper. Add olive oil and balsamic vinegar, if desired. Stir very gently to combine. Add more lime, salt, and/or pepper to taste.1 lime, kosher or flaked sea salt and black pepper, olive oil and balsamic vinegar
- Garnish with a few extra sprigs of herbs and lime wedges, if desired. Serve and enjoy!
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Notes
- Cucumber: I prefer English or Persian cucumbers, which have a thin skin and tiny, innocuous seeds. With other varieties you may want to peel all or part of the skin and/or scoop out some of seeds.
- Lime juice: Substitute lemon juice or white wine or champagne vinegar if needed.
- Caution for Making Ahead: This salad can keep 2-3 hours in the fridge if needed, but the more time that goes by, the more watery it will get, and you'll lose the contrast of textures that is so essential to its appeal.
- If You’re Determined: If you're committed to making it and need to work ahead even a touch, cut the watermelon, cucumbers, and feta, and store each of these separately in the fridge. This method works pretty well up to a day in advance of showtime. Combine and add herbs, salt, pepper, and lime just prior to serving.
- Variations: Add another seasonal fruit such pitted cherries, sliced peaches, nectarines, or blackberries. Swap the feta for Cotija to give it a modest Mexican edge, or add diced red onion or jalapeño for an unexpected kick. To make it more sweet, drizzle in honey or agave nectar along with olive oil as your finishing touch.
Nutrition Estimate
Calories: 88 kcal, Carbohydrates: 10 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 3 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Cholesterol: 17 mg, Sodium: 217 mg, Potassium: 175 mg, Fiber: 1 g, Sugar: 7 g, Vitamin A: 689 IU, Vitamin C: 12 mg, Calcium: 108 mg, Iron: 1 mg