Watermelon Cucumber Salad
Fresh, juicy, and packed with cooling flavors—this Watermelon Cucumber Salad is the perfect summer side dish. It’s vibrant, easy to throw together, and delivers a refreshing bite in every spoonful.
Servings 4
Calories 95kcal
Cost $5–$7
Ingredients
- 4 cups cubed watermelon seedless
- 2 cups cucumber thinly sliced (English or Persian recommended)
- ¼ cup red onion thinly sliced
- ¼ cup fresh mint leaves chopped
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt to taste
- Cracked black pepper to taste
- Optional: ½ cup crumbled feta cheese
Instructions
- Prep the produce: Cube the watermelon and slice the cucumber and red onion thinly. Chop the mint leaves.
- Combine: In a large mixing bowl, gently toss the watermelon, cucumber, red onion, and mint together.
- Dress it up: Drizzle in the lime juice and olive oil. Sprinkle with salt and pepper to taste.
- Optional add-in: For a tangy, creamy contrast, fold in the crumbled feta cheese.
- Chill & serve: Let the salad chill in the fridge for about 10 minutes before serving for an even more refreshing taste.
Notes
- Use cold ingredients: Chill your watermelon and cucumber before prepping to keep the salad extra crisp.
- Balance flavors: If your watermelon is very sweet, add a pinch of salt or a little extra lime to enhance contrast.
- Add crunch: Try tossing in some chopped pistachios or almonds just before serving.
- Serve immediately: This salad is best served fresh—avoid letting it sit too long, or it may become watery.