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Abdul Rehman

Watermelon Salad with Feta, Mint, and Cucumber

This watermelon salad pairs cold, cubed watermelon with salty crumbled feta, crisp English cucumber, soaked red onion, and a simple lime-honey dressing. It takes 15 minutes with no cooking and works as a side for grilled meats, part of a mezze spread, or a standalone light lunch. Assemble right before serving for the best texture.
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Prep Time 15 minutes
Total Time 15 minutes
Course: Salad / Side
Cuisine: Mediterranean-inspired
Calories: 170
Ingredients Method

Ingredients
  

  • 6 cups seedless watermelon cut into 1-inch cubes
  • 1 English cucumber sliced into half-moons
  • 1/4 small red onion very thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup fresh mint leaves loosely packed, torn
  • 2 tablespoons fresh lime juice about 1 large lime
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Place sliced red onion in a small bowl of cold water for 5 minutes. Drain and pat thoroughly dry with paper towels.
  2. Whisk lime juice, olive oil, honey, flaky salt, and black pepper together in a small bowl or jar until the honey fully dissolves.
  3. Cube the watermelon into 1-inch pieces and place in a large mixing bowl. Add the cucumber slices and drained red onion.
  4. Pour the dressing evenly over the bowl and toss gently two or three times to coat. ⚠️ Food Safety: Assembled salad with cut melon should not sit at room temperature for more than 2 hours.
  5. Scatter the crumbled feta across the top, then add the torn mint leaves. Fold once or twice from the bottom up. Serve immediately.