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Fresh Cucumber Watermelon Feta Salad with Easy Honey Lime Mint Dressing

Fresh Cucumber Watermelon Feta Salad - featured image

A refreshing summer salad combining juicy watermelon, crisp cucumber, creamy feta, and a sweet-tangy honey lime dressing with fresh mint. Perfect for quick, light meals or gatherings.

Ingredients

Scale
  • 4 cups seedless watermelon, cubed
  • 1 large English cucumber, peeled and diced
  • 1 cup crumbled feta cheese
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons honey
  • Juice of 2 fresh limes (about 3 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper (optional)

Instructions

  1. Cut about 4 cups of seedless watermelon into 1-inch cubes. Remove seeds if present. Place in a large mixing bowl.
  2. Peel and dice 1 large English cucumber into cubes similar in size to the watermelon. Add to the mixing bowl.
  3. In a small bowl, whisk together 2 tablespoons honey, juice of 2 limes (about 3 tablespoons), 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed.
  4. Pour the honey lime dressing over the watermelon and cucumber. Toss gently to coat without bruising the watermelon.
  5. Crumble 1 cup feta cheese over the salad and sprinkle 1/4 cup chopped fresh mint leaves. Fold gently to combine, preserving feta chunks and mint leaves.
  6. For best flavor, refrigerate the salad for 15-20 minutes before serving. Serve chilled, garnished with extra mint leaves if desired.

Notes

If watermelon is very juicy, drain some liquid before tossing to avoid sogginess. Mix honey and lime juice first before adding oil to prevent separation. Add feta and mint last to avoid breaking cheese or bruising herbs. Chill salad before serving for best flavor. Substitute dairy-free feta and maple syrup for a vegan version.

Nutrition

Keywords: cucumber salad, watermelon salad, feta salad, honey lime dressing, summer salad, fresh mint, easy salad recipe