Watermelon Salad with Feta, Cucumber, and Fresh Herbs Recipe
This simple and refreshing watermelon salad combines sweet watermelon, crisp cucumbers, creamy salty feta, and fresh mint and basil, all brought together with a tangy lime-honey dressing. Perfect as a light and healthy Mediterranean appetizer or side dish, it is best served fresh to enjoy its vibrant flavors and juicy texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Honey-Lime Dressing
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 to 2 tablespoons quality extra virgin olive oil (Greek Early Harvest recommended)
- Pinch of salt
For the Watermelon Salad
- 1/2 watermelon, peeled and 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, or more to taste
Instructions
- Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil, and a pinch of salt until well combined. Set aside to let the flavors meld.
- Prepare the salad: In a large bowl or serving platter with sides, combine the cubed watermelon, cucumber, and chopped mint and basil leaves. Gently mix the ingredients to distribute the herbs evenly.
- Finish and serve: Drizzle the honey-lime dressing over the salad and gently toss to coat all ingredients with the dressing. Sprinkle the crumbled feta cheese on top just before serving to add a creamy, salty contrast to the sweet and fresh elements.
Notes
- Variations: Add shallots or red onions for a sharp bite, avocado cubes for creaminess, or hot peppers for heat. A dash of Aleppo-style pepper flakes also adds a sweet and spicy touch.
- Leftover Tips: Due to the high water content of watermelon and cucumber, it’s best to consume the salad the same day. If needed, store leftovers in a tight-lid glass container in the refrigerator for 1-2 days and test freshness before serving.
- You can make the dressing up to 3 days in advance and keep it refrigerated to save time.
