Description
A refreshing summer salad combining juicy watermelon, crisp cucumber, salty feta, and fresh mint, drizzled with a tangy lime‑honey dressing.
Ingredients
- 4 cups seedless watermelon, cubed
- 1 large cucumber, thinly sliced or cubed
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, roughly chopped
- 2 tablespoons extra‑virgin olive oil
- 1 tablespoon fresh lime juice (about half a lime)
- 1 teaspoon honey or agave nectar
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 red onion, thinly sliced
- Optional: 1 tablespoon toasted pine nuts or pepitas for crunch
Instructions
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to create the dressing.
- In a large bowl, combine watermelon cubes, cucumber, and red onion (if using).
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Sprinkle crumbled feta, chopped mint, and toasted pine nuts or pepitas (if using) on top.
- Serve immediately for maximum freshness, or chill in the refrigerator for 15–20 minutes to let flavors meld.
- Give it a final light toss before serving and adjust seasoning if needed.
Notes
- Cut watermelon and cucumber into similar‑size pieces for even bites.
- For extra zing, add a squeeze of fresh lemon juice or a pinch of chili flakes.
- Can be made 1 hour ahead and refrigerated; add mint and feta just before serving to keep them fresh.
- To make it vegan, swap feta for vegan cheese or omit it entirely.
- Tomatoes (e.g., cherry) also work well in this salad.