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Watermelon Salad

Watermelon salad with crisp cucumber, crumbled feta, and a lime-honey drizzle. Juicy 1-inch watermelon cubes and thin red onion are tossed together and chilled for a refreshing summer watermelon salad bite.
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Prep Time 15 minutes
Chilling 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Watermelon salad base
  • 6 cup seedless watermelon cut into 1-inch cubes
  • 2 cup cucumber halved and sliced
  • 4 oz feta cheese crumbled
  • 0.25 cup fresh mint leaves torn
  • 0.25 cup fresh basil leaves torn
  • 0.25 cup red onion very thinly sliced
Lime-honey dressing
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste

Method
 

Make the lime-honey dressing
  1. Whisk together fresh lime juice, honey, and olive oil, then season with a pinch of salt and pepper.
Assemble the salad
  1. Arrange seedless watermelon cubes and cucumber slices in a wide shallow bowl or serving platter.
  2. Scatter very thinly sliced red onion over the fruit and vegetables.
  3. Crumble feta generously over the top.
  4. Drizzle the lime-honey dressing evenly over everything.
  5. Scatter torn fresh mint leaves and torn fresh basil leaves over the top.
Chill and serve
  1. Refrigerate for 15 minutes and serve chilled, so the flavors meld and the cubes feel cool.

Notes

Pro tip: slice the cucumber and onion right before assembling so the salad stays crisp. Refrigerate in a covered container up to 2 days (watermelon releases more juice over time). Freezing is not recommended. For a dairy-light option, substitute crumbled feta with a plant-based feta alternative and keep the same dressing.