Refreshing Watermelon Cucumber Salad
This Refreshing Watermelon Cucumber Salad recipe combines juicy watermelon, crisp cucumbers, and tangy feta cheese, then tops it with a zesty dressing and fresh mint garnish to make the perfect summer side dish.
Ingredients
The Salad:
- 1 cucumber diced, small
- 1/2 red onion thinly sliced
- 4 cups watermelon cubed (around 1/2 small melon)
- 1/3 cup feta cheese crumbled
- prig mint leaves for garnish
- Pinch salt sea salt
- Pinch black pepper sea salt
The Dressing:
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons honey
Instructions
- Dice the cucumber and set aside.
- Thinly slice the red onion.
- Remove the seeds and skin from the watermelon. Cut the watermelon into stripes and the cubes. Set aside.
- Combine the cubed watermelon, diced cucumber, and sliced red onions in a bowl.
- In a small bowl, add the olive oil, lemon juice, honey, and whisk to combine. Season with sea salt and black pepper.
- Arrange the watermelon, cucumber, and red onions on a plate and drizzle with the dressing. Top with crumbled feta cheese and garnish with mint leaves. Season with salt and pepper and serve!
Notes
- Choose a watermelon that feels heavy for its size, with a uniform shape and a creamy yellow spot where it sat on the ground (indicating ripeness). Knock on the watermelon – a deep, hollow sound signifies a ripe, juicy melon. Avoid those with soft, flat, or indented areas, as they may be overripe or lack sufficient water content.
Nutrition Information
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 22mg | 7% |
| Sodium | 293mg | 12% |
| Potassium | 627mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 1945IU | 39% |
| Vitamin C | 40mg | 44% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.