Description: This Simple Watermelon Cucumber Feta Salad is the quintessential summer side dish. Refreshing, hydrating, and bursting with flavor, it’s the perfect balance of sweet, salty, and tangy. The crispness of the cucumber complements the juicy sweetness of the watermelon, while the feta adds a creamy, salty counterpoint that elevates the entire dish. Fresh mint and a zesty lime dressing tie everything together, making it an irresistible and healthy option for picnics, barbecues, or a light lunch. This salad is incredibly easy to prepare and requires minimal cooking, making it a go-to recipe when you want something delicious and satisfying without spending hours in the kitchen.
Ingredients:
- 6 cups Watermelon, cubed into bite-sized pieces
- 1 English cucumber, thinly sliced (about 1/8 inch thick)
- 6 oz Feta cheese, crumbled (preferably a block of feta in brine for the best flavor)
- 1 Lime, zest and juice (about 2 tablespoons of juice)
- 1 handful Fresh mint leaves, chopped (about 1/4 cup, packed)
- Sea salt flakes and freshly ground black pepper, to taste
Preparation:
Step 1: Prepare the Watermelon:
Begin by carefully cutting your watermelon. Use a large, sharp knife to halve the watermelon. Place one half cut-side down on a cutting board. Slice downwards to remove the rind, following the natural curve of the fruit. Once the rind is removed, you’ll be left with the sweet, red flesh. Slice the watermelon into 1-inch thick slabs. Then, cut each slab into 1-inch cubes. Try to keep the cubes uniform in size for even flavor distribution and a visually appealing salad. Place the cubed watermelon into a large mixing bowl. Discard any seeds you find. If you prefer seedless watermelon, that’s even easier!
Step 2: Prepare the Cucumber:
Wash the English cucumber thoroughly. English cucumbers have thin skins, so peeling is optional. If you prefer to peel, you can use a vegetable peeler to remove the skin entirely. Otherwise, you can leave the skin on for added texture and nutrients. Slice the cucumber into thin rounds, about 1/8 inch thick. You can use a mandoline for perfectly uniform slices, or simply use a sharp knife and a steady hand. If the cucumber is very long, you can slice the rounds in half to create half-moons that are easier to eat. Add the sliced cucumber to the bowl with the watermelon.
Step 3: Chop the Mint:
Rinse the fresh mint leaves under cold water and pat them dry with a paper towel. Remove any tough stems, as they can be bitter. Stack a few mint leaves on top of each other and roll them tightly into a cylinder. Using a sharp knife, slice the cylinder thinly to create chiffonade (thin ribbons of mint). Alternatively, you can simply chop the mint leaves coarsely. Add the chopped mint to the bowl with the watermelon and cucumber.
Step 4: Prepare the Feta Cheese:
For the best flavor, use a block of feta cheese stored in brine. This type of feta is creamier and more flavorful than pre-crumbled feta. Remove the feta from the brine and pat it dry with a paper towel. Crumble the feta cheese over the watermelon, cucumber, and mint. You can use your fingers to crumble the feta, or you can use a fork. Distribute the crumbled feta evenly over the salad.
Step 5: Make the Lime Dressing:
Wash the lime thoroughly under warm water. Zest the lime using a microplane or fine grater. Be careful to only zest the outer green layer of the peel, avoiding the white pith, which is bitter. Place the lime zest in a small bowl. Cut the lime in half and squeeze the juice into the bowl with the zest. You should get about 2 tablespoons of lime juice. Whisk the lime zest and juice together to combine. Drizzle the lime dressing over the salad. Season the salad with sea salt flakes and freshly ground black pepper to taste. Be mindful of the saltiness of the feta cheese, and adjust the amount of salt accordingly.
Why You Will Love This Recipe
- Incredibly Refreshing: This salad is the perfect antidote to a hot summer day. The combination of watermelon and cucumber is naturally hydrating and cooling.
- Easy to Make: With only a few ingredients and minimal preparation, this salad comes together in minutes.
- Flavorful: The sweet watermelon, crisp cucumber, salty feta, and bright lime dressing create a delightful flavor profile that will tantalize your taste buds.
- Healthy: This salad is packed with vitamins, minerals, and antioxidants. It’s a light and nutritious option that you can feel good about eating.
- Versatile: This salad can be served as a side dish, appetizer, or light lunch. It’s also a great addition to any picnic or barbecue.
Serving Suggestions:
- Serve immediately after assembling the salad to prevent the watermelon from becoming too watery.
- Garnish with extra mint leaves for a pop of color and freshness.
- Serve alongside grilled chicken, fish, or shrimp for a complete meal.
- Add a drizzle of balsamic glaze for a touch of sweetness and complexity.
- Serve with a dollop of Greek yogurt or labneh for added creaminess.
Tips:
- Choose a ripe watermelon for the best flavor and sweetness. Look for a watermelon that feels heavy for its size and has a yellow spot on the bottom where it rested on the ground.
- Use English cucumbers, as they have fewer seeds and a thinner skin than regular cucumbers.
- Use a block of feta cheese in brine for the best flavor and texture.
- Don’t overdress the salad, as the watermelon will release its juices.
- Add a pinch of red pepper flakes for a touch of heat.
- For a vegan option, substitute the feta cheese with a plant-based feta alternative or nutritional yeast.
Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes
Nutritional Information: (per serving, approximately) (Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 250
- Protein: 10g
- Sodium: 400mg
Conclusion
The Simple Watermelon Cucumber Feta Salad is a testament to the fact that delicious food doesn’t have to be complicated. This recipe is a celebration of fresh, seasonal ingredients that come together to create a harmonious blend of flavors and textures. Whether you’re looking for a refreshing side dish, a light lunch, or a crowd-pleasing appetizer, this salad is sure to impress. So, grab your ingredients, head to the kitchen, and enjoy this simple yet extraordinary culinary delight!
Questions and Answers about the Recipe
Q1: Can I make this salad ahead of time?
A: While this salad is best enjoyed immediately, you can prepare the individual components ahead of time. Cube the watermelon, slice the cucumber, chop the mint, and crumble the feta. Store each ingredient separately in airtight containers in the refrigerator. Prepare the lime dressing separately as well. When you’re ready to serve, simply combine all the ingredients and toss gently. This will prevent the watermelon from becoming too watery.
Q2: I don’t like feta cheese. What can I substitute it with?
A: If you’re not a fan of feta cheese, there are several alternatives you can use. For a similar salty flavor and crumbly texture, try using goat cheese. Halloumi cheese, which can be grilled or pan-fried, also works well. For a vegan option, you can use a plant-based feta alternative, nutritional yeast, or even toasted nuts for added crunch.
Q3: Can I add other fruits or vegetables to this salad?
A: Absolutely! This salad is very versatile, and you can easily customize it to your liking. Consider adding other fruits such as blueberries, strawberries, or cantaloupe. For vegetables, try adding red onion (thinly sliced), bell peppers (diced), or avocado (cubed).
Q4: I don’t have fresh mint. Can I use dried mint?
A: While fresh mint is preferable for its vibrant flavor and aroma, you can use dried mint in a pinch. Use about 1 teaspoon of dried mint for every 1/4 cup of fresh mint. Keep in mind that dried mint has a more concentrated flavor, so use it sparingly.
Q5: How long will this salad last in the refrigerator?
A: This salad is best enjoyed within a few hours of being made. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the watermelon will continue to release its juices, so the salad may become watery over time. It’s best to drain any excess liquid before serving the leftovers.
