Description
Refreshing and vibrant Watermelon Salad with Feta and Cucumber, perfect for a light summer side dish or appetizer. This salad combines juicy watermelon, crisp cucumbers, fresh mint and basil, all tossed in a tangy honey-lime dressing and topped with creamy feta cheese for a delightful balance of sweet, savory, and herbal flavors.
Ingredients
Scale
Dressing
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 to 2 tablespoons quality extra virgin olive oil
- Pinch of salt
Salad
- 1/2 watermelon (peeled, cut into cubes)
- 1 English or Hot House cucumber, cubed (about 2 cupfuls)
- 15 fresh mint leaves, chopped
- 15 fresh basil leaves, chopped
- 1/2 cup crumbled feta cheese (more to taste)
Instructions
- Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil, and a pinch of salt. Set aside to allow the flavors to meld.
- Make the Salad: In a large bowl or serving platter with sides, combine the cubed watermelon, cubed cucumbers, and freshly chopped mint and basil leaves. Toss gently to mix the herbs evenly throughout.
- Finish and Serve: Pour the prepared dressing over the watermelon and cucumber mixture. Gently toss again to ensure the dressing coats all ingredients. Finally, sprinkle the crumbled feta cheese on top and serve immediately for best freshness.
Notes
- Use a ripe but firm watermelon to prevent the cubes from becoming too mushy.
- Adjust the olive oil quantity in the dressing to your preference for richness.
- Fresh herbs can be substituted or combined with other herbs like cilantro for a different flavor profile.
- For a vegan option, substitute feta cheese with a plant-based cheese or omit it altogether.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
