Watermelon Cucumber Salad (Print View)
Juicy watermelon, crisp cucumber, red onion and mint in a zesty lime-olive dressing—perfect for warm days.
# What You Need:
→ Vegetables & Fruit
01 - 4 cups seedless watermelon, cubed
02 - 2 cups cucumber, peeled and diced
03 - 1/2 small red onion, thinly sliced
04 - 1/4 cup fresh mint leaves, chopped
→ Dressing
05 - 2 tablespoons extra-virgin olive oil
06 - Juice of 1 lime
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Optional Add-ins
09 - 1/2 cup feta cheese, crumbled (omit for vegan option)
# How-To Steps:
01 - In a large bowl, add the cubed watermelon, diced cucumber, thinly sliced red onion, and chopped mint leaves.
02 - In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lime juice, sea salt, and black pepper.
03 - Pour the dressing over the watermelon mixture and gently toss until all components are evenly coated.
04 - If desired, sprinkle crumbled feta cheese on top just before serving.
05 - Serve immediately to ensure maximum freshness and texture.
# Expert Hints:
01 -
- This salad is like air-conditioning in a bowl when summer heat creeps in.
- The hint of mint and zingy lime just make everything taste brighter—trust me, it turns every picnic plate into a feast.
02 -
- If you mix aggressively, the salad can turn to mush fast—I learned to go gently the second time around.
- A squeeze of lime right before serving perks everything up and saves it if the watermelon isn’t at its sweetest.
03 -
- If your watermelon isn’t fabulous, try a splash of pomegranate molasses for oomph.
- A pinch of flaky sea salt right before serving makes everything sparkle just a bit more.