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–+ servings

Refreshing Watermelon Fruit Salad with Cucumber and Feta

A light, hydrating summer salad perfect for hot California days, combining sweet watermelon, crisp cucumber, and tangy feta.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Quick Meals, Salads, Side Dishes
Cuisine: American
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cups seedless watermelon, cubed about 2 pounds
  • 1 large English cucumber, diced unpeeled
  • 6 oz feta cheese, crumbled about 1 1/2 cups
  • 1/4 cup fresh mint leaves, chopped packed
  • 1 lime, juiced about 2 tablespoons
  • 1/4 teaspoon flaky sea salt such as Maldon
  • 1/8 teaspoon freshly ground black pepper

Method
 

  1. In a large serving bowl, combine the cubed watermelon, diced cucumber, crumbled feta, and chopped mint.
  2. Drizzle the lime juice over the top, then sprinkle with salt and pepper. Very gently toss everything together until just combined.
  3. Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice to your liking.
  4. Serve immediately, or chill for up to 30 minutes before serving for a colder salad.

Nutrition

Calories: 145kcalCarbohydrates: 18gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 420mgFiber: 1gSugar: 13g

Notes

For a creamier twist, substitute half the feta with diced avocado. Store leftovers in an airtight container in the fridge for up to 1 day; the watermelon will release juice, so drain before serving. This salad is best made fresh, but you can prep the watermelon and cucumber up to 1 day ahead and keep them separate. Avoid over-stirring to keep the feta from breaking apart. Serve alongside grilled chicken or fish for a complete meal. Use a California-grown Meyer lemon instead of lime for a sweeter citrus note.

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