This Watermelon Salad is a fast and easy dish to put together, and it tastes great. This refreshing summer salad combines two of the season’s must-have ingredients—sweet watermelon and tangy feta.
This refreshing watermelon salad is the ideal summertime dish, whether you’re cooking for a large crowd or just want something quick and simple for lunch. It’s bright and cheery and can be whipped up in a matter of minutes. This dish requires no cooking, making it ideal for those sweltering summer days when you don’t feel like turning on the oven.
Course: Salad, Side Dish
Prep + Cooking Time: 15 minutes in total
Servings: 6 servings
Ingredients for This Dish
- There’s nothing worse than a bland, watery watermelon! to find the perfect watermelon for this salad, just give it a knock like you’re knocking on a door. If the fruit is ripe, it should sound hollow. It should smell fruity and fresh, ya know?
- feta is so tangy and salty! It’s the perfect match for watermelon. You should totally get a block of feta cheese that’s in brine instead of the pre-crumbled one because it’s way fresher and juicier.
- when feta gets exposed to air, it dries out and turns sour. But no worries, the brine’s got its back and keeps it fresh!
WATERMELON SALAD: THE RECIPE
- The cantaloupe should be diced into small pieces.
- Slice the cucumber into tiny half moons.
- Thinly chop the red onion.
- Prepare the vinaigrette by mixing together the lime juice, olive oil, salt, and pepper.
- Put some feta cheese on top of a dish of watermelon, cucumber, and onion slices.
- Last but not least, add the dressing to the dish and toss the watermelon salad to combine.
Expert Advice on Preparing This Dish
- Red onions can be overpowering if eaten fresh, but you can reduce their intensity by soaking them in ice water for 10 to 20 minutes before using. This makes them more crisp and helps soften their sharpness.
- For the dressing, please use fresh citrus. Unfortunately, not all bottled lime drinks taste as fresh and vibrant as freshly squeezed.
- If you don’t have any mint on hand, substitute fresh cilantro.
- Cutting a watermelon in half lengthwise is the quickest and most efficient method to create cubes. The halves should be placed cut-side down before a grid design is cut into them. After cubing, you’ll be left with lengthy rectangular sticks.
Can you recommend some good cucumbers?
English tomatoes are my favourite. English cucumbers are typically seedless, have a thinner epidermis, and are more delicate overall. If you can’t track any down, normal cucumbers will do; just remove the waxy skin and the seeds before chopping.
MAY I PREPARE THIS AHEAD OF TIME?
Because watermelon and cucumber are so juicy, this is not something you want to prepare ahead of time. The salad is best consumed on the day it is made. You can prepare the salad ahead of time by slicing the vegetables and storing them in individual containers without the dressing. This will allow you to remove any unnecessary fluids before assembling the salad.
What can I pair with this?
This grub pairs well with pretty much anything! We always have it at BBQs, but besides that, I’d say it goes great with my Mac Salad, Turkey Burger, or Potato Salad.
- 8 cups of cubed watermelon
- 1 1/2 cups of sliced cucumber,
- or about 1 large cucumber
- 13 cup of finely sliced red onion
- 1 1/2 cups of crumbled feta cheese Feta,
- 2/3 cup shredded mint leaves,
- and a pinch or two of sea
- One lime juiced (about 3 tablespoons),
- three tablespoons of olive oil,
- and salt and pepper to flavour make up the dressing.
- There are 236 calories,
- 20 grammes of carbohydrates,
- 7 grammes of protein,
- 15 grammes of fat,
- 7 grammes of saturated fat,
- 1 gramme of polyunsaturated fat,
- 7 grammes of monounsaturated fat,
- 33 milligrammes of cholesterol,
- 423 milligrammes of sodium,
- 348 milligrammes of potassium,
- 2 grammes of fiber,
- 15 grammes of sugar,
- 15 milligrammes of vitamin A,
- 23 milligrammes of vitamin C,
- 222 milligrammes of calcium, and 1mg Iron
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