Watermelon Cucumber Feta Salad | Watermelon Salad
This Watermelon Cucumber Feta Salad with mint and basil has an amazing balance of sweet and savory flavors, making it a perfect summer salad! It is light, refreshing, cool and the sweet and salty flavors complement each other really well.
Servings 4 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 5 cups seeded and diced watermelon, about 1-inch* (Refer notes)
- 1 English cucumber, approx 2 cups diced cucumber
- 1/3 cup sliced red onions
- 3/4 cup crumbled feta cheese, or as desired
- 1/4 cup loosely packed mint leaves, chopped
- 1/4 cup loosely packed basil leaves, chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp Lime/lemon juice
- 1/2 tbsp honey optional
- Pinch of salt
- 1/8 tsp freshly cracked pepper
Instructions
- In a small bowl, add olive oil, lime/lemon juice, honey, salt, and pepper, whisk well to combine.
- In a large bowl, add watermelon, cucumber, onion, mint, and basil leaves. Pour the dressing over the watermelon salad and toss gently to combine.
- Sprinkle the salad with crumbled feta cheese, and serve right away.
Notes
1. This salad is best served chilled. I cut the watermelon cubes, and place them in a colander over a bowl covered in the refrigerator. This helps in draining excess juices, so you have a chilled salad that can be served right away.
2. You may skip/add ingredients, to make different variations to suit your palate.
3. If you like more dressing in your salad, feel free to double the dressing recipe.
4. If you do not like using raw onions directly in the salad, you may submerge the thinly sliced onions in cold water for 15 minutes, this will remove the pungency of the onions. Drain the water and use as directed in the recipe.