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Clay bowl of watermelon, cucumber, mint, and feta cheese salad.

Refreshing Watermelon Mint Salad

Course: Salad
Cuisine: American, Greek
Keyword: watermelon mint salad, watermelon cucumber salad
Prep Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 servings
Calories: 137kcal
Author: Laureen King
The sweet juiciness of watermelon, the tangy saltiness of feta, and the zing of red wine vinegar, this simple dish packs a punch of surprising complexity. This is truly the perfect summer salad.
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Ingredients

Salad Base

  • 3 cups Watermelon 1.5 x 1.5 centimeter (0.6 x 0.6 inch) cubes
  • 1 medium English Cucumber sliced with seeds removed
  • 1/4 cup Fresh Mint Leaves coarsely chopped
  • 0.5 teaspoon Chili Flakes (optional)
  • 1/2 cup Red Onion minced
  • 1/2 cup Feta Cheese crumbled

Dressing

  • 1 Lime juiced
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 - 2.5 tablespoons Red Wine Vinegar
  • salt to taste

Instructions

  • In a small bowl, whisk together oil, vinegar, and salt to make the dressing.
  • In a medium bowl, combine watermelon, cucumber, feta, and red onion. Place a strainer on top of the bowl and transfer it to the refrigerator. Allow the salad to chill and the excess liquid from the watermelon to drain for 5 minutes. 
  • Once the excess liquid from the watermelon has drained, transfer the salad to a large serving bowl. Add the dressing and toss to coat. Refrigerate for 3 hours. Before serving, add the mint leaves. Garnish with additional mint and flaky sea salt, if desired. 

Nutrition

Calories: 137kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 149mg | Potassium: 213mg | Fiber: 1g | Sugar: 6g | Vitamin A: 673IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 1mg