Watermelon Cucumber Feta Salad: Your Summer Savior
A refreshing summer salad with juicy watermelon, crisp cucumber, and creamy feta, all jazzed up with mint and lime. Perfect for hot days when you want something cool, quick, and delicious.
Ingredients
The Holy Trinity
- 4 cups seedless watermelon, cubed
- 2 large cucumbers, sliced into half-moons
- 4 oz quality feta cheese, crumbled
The Supporting Cast
- 1/4 red onion, thinly sliced (optional but adds zing)
- 1/4 cup fresh mint leaves, torn
- 2 tbsp extra virgin olive oil
- Juice of 1 lime
- Pinch of salt
- Fresh cracked black pepper
Optional Crunch
- Handful of toasted pine nuts or pumpkin seeds
Instructions
- Cube the watermelon over a bowl to catch all that sweet juice—don’t waste it! Slice cucumbers into half-moons; if they’re watery, sprinkle with salt, wait 10 minutes, then pat dry.
- Toss watermelon and cucumber in a big bowl. Add crumbled feta and torn mint leaves. Toss in red onion if you’re feeling spicy.
- Drizzle with olive oil and lime juice. Add a pinch of salt (go easy—feta’s salty!) and pepper. Gently toss to mix without squishing the watermelon.
- Let it chill for 15 minutes so flavors mingle. Give one last gentle toss, sprinkle with nuts if you want extra flair, and serve immediately.
Notes
For a Jozi twist, add a spoonful of atchar—it brings tangy heat that’s chef’s kiss!