Description
A refreshing, no-cook summer side dish featuring juicy watermelon, salty feta cheese, crisp cucumber, and fresh herbs, perfect for grilling season.
Ingredients
Scale
- 1 seedless watermelon (15–20 lbs), cubed into 1-inch chunks
- 1 block feta cheese, crumbled by hand
- 1 English cucumber, chopped into half-moons or small cubes
- 1/2 cup roasted pumpkin seeds (pepitas)
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh basil leaves, torn
- Juice of 1/2 fresh lime
- 1–2 tablespoons honey (or agave)
- 1–2 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Pinch of black pepper
- Flaky sea salt (optional, for garnish)
Instructions
- Slice the watermelon in half, then into quarters. Lay quarters flat and slice off the rind, then cut the flesh into 1-inch uniform cubes. Place in a large bowl.
- Chop the cucumber into small pieces. Crumble the feta cheese by hand. Tear the mint and basil leaves. Toast pumpkin seeds if not pre-toasted.
- In a small bowl or jar, whisk together fresh lime juice, honey, olive oil, red pepper flakes, and black pepper until the honey is dissolved.
- Just before serving, pour the dressing over the watermelon. Add the cucumber, feta, herbs, and pumpkin seeds.
- Gently toss everything together using a light hand to avoid mashing the watermelon.
- Let the salad sit for 5-10 minutes to allow flavors to meld before serving.
Notes
Do not add dressing until ready to serve to prevent the watermelon from becoming watery. For best results, use block feta rather than pre-crumbled. If prepping ahead, store watermelon, dressing, and toppings separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 18
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 2
- Protein: 5
Keywords: watermelon salad, feta salad, mint salad, no-cook recipe, labor day recipe, summer side dish, gluten-free, healthy salad