Go Back
–+ servings

California Cucumber Tomato Salad with Watermelon & Feta

A refreshing summer salad combining sweet watermelon, crisp cucumber, ripe tomatoes, and tangy feta with a zesty herb dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Salad, Side Dish
Cuisine: American
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 cups watermelon seeded and cut into 3/4-inch cubes
  • 1 large English cucumber halved lengthwise and sliced into half-moons
  • 1 cup cherry tomatoes halved (or 1 large tomato, diced)
  • 1/2 cup red onion thinly sliced
  • 1 cup crumbled feta cheese preferably California sheep's milk feta
For the Dressing
  • 2 tablespoons extra-virgin olive oil preferably from Napa Valley
  • 1 tablespoon balsamic vinegar aged
  • 1 tablespoon fresh mint chopped
  • 2 tablespoons fresh basil chopped
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the cubed watermelon, cucumber slices, halved cherry tomatoes, and thinly sliced red onion. Gently toss to mix evenly.
  2. Sprinkle the crumbled feta cheese over the top of the salad mixture and set aside.
Make the Dressing
  1. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, chopped mint, chopped basil, salt, and pepper until well blended.
  2. Pour the dressing over the salad and gently fold everything together until the vegetables and fruit are evenly coated. Serve immediately, or refrigerate for up to 30 minutes to allow flavors to meld.

Nutrition

Calories: 185kcalCarbohydrates: 18gProtein: 6gFat: 11gSaturated Fat: 4gCholesterol: 22mgSodium: 480mgFiber: 1gSugar: 13g

Notes

For the best texture, use seedless watermelon and peel the cucumber if the skin is tough. If you don't have cherry tomatoes, one large diced tomato works fine. Store leftovers in an airtight container in the fridge for up to 2 days; the salad is best fresh as the watermelon releases juice. To prevent sogginess, keep the dressing separate and add it just before serving. This salad pairs wonderfully with grilled chicken or fish for a light summer meal. For a dairy-free version, omit the feta or substitute with a plant-based alternative.

Tried this recipe?

Let us know how it was!