Watermelon Salad with Cucumber and Feta
A refreshing summer salad combining juicy watermelon, crisp cucumbers, and creamy feta.
Servings: 4 servings
Calories: 150kcal
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 4 cups Diced mini watermelon
- 1 cup Sliced Persian cucumbers (about 2 cucumbers)
- 1 tbsp Olive oil
- 1 unit Lime juiced
- 1 tbsp Chopped mint
- 1 tbsp Chopped basil
- 3 oz Crumbled feta cheese
- Kosher salt to taste
- Black pepper to taste
Instructions
- Dice the watermelon into bite-sized cubes and slice the cucumbers (no need to peel if using Persian cucumbers).
- In a large bowl, combine the watermelon and cucumber slices.
- Toss in the chopped mint and basil. Drizzle olive oil and fresh lime juice over the salad. Season with salt and pepper to taste.
- Gently fold in the crumbled feta cheese, being careful not to overmix.
- Serve immediately, or chill briefly to let the flavors mingle. Garnish with extra herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, store components separately and assemble just before serving.
Nutrition
Calories: 150kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 200mg | Potassium: 300mg | Fiber: 2g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 1mg