Watermelon Cucumber Salad Recipe
This watermelon cucumber salad is crisp, juicy, and refreshing, with fresh mint, salty feta, lime, and serrano pepper for a sweet-and-spicy summer side dish.
Servings: 6 servings
Calories: 117kcal
Ingredients
For the Chile-Lime Dressing
- 2 Tablespoons lime juice
- 1 Tablespoon honey
- 1 Tablespoon extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the Watermelon Salad
- 5 cups watermelon, cubed
- 1 medium English cucumber, cubed (about 2 cups)
- ¼ cup red onion, thinly sliced
- 1-2 serrano peppers, finely diced **use more or less depending on your desired level of heat.
- ⅓ cup mint leaves, roughly torn or chopped
- ½ cup crumbled feta cheese
Instructions
- Make the Dressing: In a small bowl, whisk together the lime juice, honey, olive oil, garlic powder, and salt. Set aside.
- Make the Salad: In a large bowl, gently combine the watermelon, cucumber, red onion, serrano pepper, and mint.
- Assemble and Serve: Add the dressing just before serving, and toss gently so the watermelon holds its shape. Sprinkle with feta and serve immediately.
Video
Notes
For the crispest texture, serve the salad shortly after adding the dressing. You can cut the watermelon and cucumber and prepare the dressing several hours ahead, but store them separately in the refrigerator and combine everything shortly before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad will release additional liquid as it sits, so drain it briefly before serving again.
Nutrition
Calories: 117kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 340mg | Potassium: 261mg | Fiber: 1g | Sugar: 12g | Vitamin A: 944IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 1mg
