Watermelon, Cucumber, Feta & Mint Salad

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THE WHY BEHIND THIS RECIPE

Everyone makes some version of a watermelon-feta salad in the summer, but this is the one I keep coming back to. It’s simple and refreshing—cool cucumber, sweet watermelon, a salty hit of feta, good handful of mint and some flakey sea salt. I add a quick lime and olive oil dressing to bring it all together. It’s best enjoyed outdoors with other summer-y dishes! You could even add grilled shrimp, seared halloumi, or a handful of arugula to turn this from a side dish to main event!

Yields: 6-8 servings

Total time: 30 minutes

• Prep Time: 15 minutes

• Total Time: 15 minutes

WHAT YOU NEED

TOOLS

• Chefs Knife

• Cutting Board

• Serving Bowl

INGREDIENTS

• 4 cups watermelon, cut into 1-inch cubes (seedless preferred)

• 1 large cucumber, quartered

• 1/2 cup feta cheese, crumbled or cubed (sheep’s milk feta if possible)

• 1 cup fresh mint leaves, torn (I like going hefty on the mint)

For the Dressing:

• 2 tbsp extra virgin olive oil

• 1 lime or ~ 2 tbsp lime juice (or lemon juice)

• 1 tsp raw honey (optional, depending on how sweet your watermelon is)

• GENEROUS pinch of flakey sea salt

HOW TO DO IT

1. Prep the produce. Cube the watermelon, slice the cucumber. Tear the herbs just before using for max aromaaaaa!

2. Whisk the dressing. In a small bowl, mix olive oil, lime juice, honey (if using) and some maldon or flakey sea salt.

3. Assemble the salad. Gently toss watermelon, cucumber, and herbs in a large bowl. Drizzle with the dressing. Add crumbled or cubed feta just before serving.

4. Chill or serve immediately. Great cold or room temp. Best enjoyed the same day but keeps in the fridge for a few days.

SWAPS, TIPS & TRICKS

Swaps:

• Add some bite: Thinly sliced red onion would probably be delicious here. Alex hates raw red onion so I always leave it out, but might be worth trying!

• No feta? Try goat cheese or a soft sheep’s milk cheese.

• Herb it your way: Mint is classic, but basil or a mix of the two works beautifully too.

• Dressing tweaks: Swap lime for lemon, or add a splash of white balsamic for more depth.

• Make it a meal: Add grilled shrimp, seared halloumi, or toss it with a handful of arugula and boom you’ve got a main event!

Tips:

• Serving tip: This salad is best cold—if your watermelon isn’t already chilled, pop the whole bowl in the fridge for 10–15 minutes before serving.

Nutritional Info

Per serving, yields 6-8 servings

Calories: 84
Carbohydrates: 9g
Fiber: 1g
Net carbs: 8g
Protein: 1.5g
Fat: 5g
Sodium: 221mg
Sugar: 6g