Watermelon Salad

Watermelon salad with crisp cucumber and crumbled feta, finished with a lime-honey drizzle that coats every cube. Chilled for 15 minutes so the flavors mingle and the mint stays bright.

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Prep Time 15

chilling 15

Total Time 30

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

Watermelon and vegetables

6 cup seedless watermelon cut into 1-inch cubes
2 cup cucumber halved and sliced
0.25 red onion very thinly sliced

Cheese and herbs

4 oz feta cheese crumble
0.25 cup fresh mint leaves torn
0.25 cup fresh basil leaves torn

Lime-honey dressing

3 tbsp fresh lime juice
1 tbsp honey
1 tbsp olive oil
0.25 tsp salt to taste
0.25 tsp cracked black pepper to taste

Method

Make the lime-honey dressing

Whisk together fresh lime juice, honey, and olive oil in a bowl until combined. Season with salt and cracked black pepper with a pinch at the end.

Assemble the salad

Arrange seedless watermelon cubes and cucumber slices in a wide shallow bowl or serving platter in an even layer. Keep the cubes visible for a vivid, glistening look.
Scatter very thinly sliced red onion over the fruit and vegetables. Distribute it lightly so each bite gets a little crunch.
Crumble feta cheese generously over the top. Aim for a snowy layer of crumbles across the surface.
Drizzle the lime-honey dressing evenly over everything. Add slowly so the cubes glisten instead of pooling at the bottom.
Scatter fresh mint leaves and fresh basil leaves over the top. Refrigerate for 15 minutes and serve chilled.

Notes

For best texture, cut the watermelon into 1-inch cubes and slice the cucumber thinly right before assembling. Refrigerate in a covered container up to 2 days; the watermelon will release more juice over time, but it will still taste great. Freezing isn’t recommended. If you want a dairy-light version, use a plant-based feta alternative and keep the same chilling and drizzle steps.