Watermelon Salad

Name: Watermelon Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 8 cup seedless watermelon cut into 1-inch cubes (about half a medium watermelon); 1 English cucumber halved lengthwise and sliced into half-moons; 0.5 red onion very thinly sliced; 4 oz feta cheese crumbled; 0.33 cup fresh mint leaves roughly torn or chopped; 0.25 cup fresh basil leaves roughly torn; 3 tbsp fresh lime juice from about 2 limes; 2 tbsp extra virgin olive oil; 1 tsp honey; 0.25 tsp kosher salt; 0.25 tsp black pepper freshly cracked; 1 pinch flaky sea salt for finishing (such as Maldon)

Salad15 min6 servingsEasy

About this recipe

A refreshing, vibrant summer salad that balances sweet juicy watermelon with creamy feta, crisp cucumber, fresh mint, and a bright lime dressing. This crowd-pleasing classic comes together in minutes and is perfect for backyard cookouts, picnics, and warm-weather entertaining. No cooking required — just chop, toss, and serve.

Instructions

1
Soak the thinly sliced red onion in a small mixing bowl of cold water for 5–10 minutes. This mellows its sharp bite significantly. Drain and pat dry before using.
2
In a small mixing bowl, whisk together the lime juice, olive oil, honey, kosher salt, and black pepper until well combined. Taste and adjust — add a little more lime juice for brightness or honey for sweetness.
3
Cut the watermelon into roughly 1-inch cubes and place in a large mixing bowl. Slice the cucumber into half-moons and add to the bowl.
4
Add the drained red onion, crumbled feta cheese, torn mint, and basil (if using) to the bowl with the watermelon and cucumber.
5
Drizzle the dressing over the salad and gently toss everything together using a large wooden spoon or your hands, being careful not to break up the watermelon too much.
6
Transfer to a serving platter or keep in the bowl. Finish with a pinch of flaky sea salt over the top for a burst of salty contrast. Serve immediately for the best texture.

Watermelon Salad

Salad15 min6 servingsEasy

About this recipe

Instructions

1
Soak the thinly sliced red onion in a small mixing bowl of cold water for 5–10 minutes. This mellows its sharp bite significantly. Drain and pat dry before using.
2
In a small mixing bowl, whisk together the lime juice, olive oil, honey, kosher salt, and black pepper until well combined. Taste and adjust — add a little more lime juice for brightness or honey for sweetness.
3
Cut the watermelon into roughly 1-inch cubes and place in a large mixing bowl. Slice the cucumber into half-moons and add to the bowl.
4
Add the drained red onion, crumbled feta cheese, torn mint, and basil (if using) to the bowl with the watermelon and cucumber.
5
Drizzle the dressing over the salad and gently toss everything together using a large wooden spoon or your hands, being careful not to break up the watermelon too much.
6
Transfer to a serving platter or keep in the bowl. Finish with a pinch of flaky sea salt over the top for a burst of salty contrast. Serve immediately for the best texture.