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watermelon salad
TahiraJaved

Fresh and Juicy Watermelon Salad for Summer

This watermelon salad combines juicy seedless watermelon cubes, crisp cucumber, red onion, and fresh mint with crumbled feta. A bright lime honey dressing ties everything together without making the fruit soggy. Ready in about 25 minutes with no cooking, it is a refreshing side for cookouts, picnics, and summer dinners.
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Prep Time 15 minutes
Rest Time 10 minutes
Total Time 25 minutes
Servings: 8 People
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 5 cups 750g seedless watermelon cubed
  • 1 English cucumber halved and sliced
  • 4 oz feta cheese crumbled
  • 1/4 cup thinly sliced red onion
  • 1/3 cup fresh mint leaves torn
For the Lime Honey Dressing:
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1/4 tsp fine sea salt
  • 1/8 tsp black pepper
For Garnish:
  • 2 tbsp chopped toasted pistachios optional

Equipment

  • 1 Melon baller scoops perfect rounds from the melon
  • 1 Fine mesh strainer drains excess juice from the fruit
  • 1 Small jar with lid shakes up the dressing
  • 1 Large shallow serving bowl spreads the fruit out for even dressing
  • 1 Mandoline or sharp knife slices the cucumber and onion thinly

Method
 

  1. Cube the watermelon and drain it in a strainer for 5 minutes.
  2. Slice the cucumber into half moons and pat dry.
  3. Soak the red onion in cold water for 5 minutes, then drain.
  4. Shake the olive oil, lime juice, honey, salt, and pepper in a jar.
  5. Combine the melon, cucumber, onion, and mint in a serving bowl.
  6. Pour the dressing over the salad and toss gently. Rest for 10 minutes.
  7. Scatter the feta and pistachios on top and serve cold.
    8. Add the feta just before serving so it stays crumbly and does not turn cloudy.

Notes

  • Choose a melon that feels heavy and has a creamy yellow spot.
  • Drain the cubes well to keep the dressing from thinning out.
  • Dress the salad within 15 minutes of serving for the best texture.
STORAGE: Keep leftover watermelon salad in an airtight container in the refrigerator for up to 1 day. Drain any liquid before storing and place a paper towel on top to soak up extra juice. Store the dressing separately in a sealed jar for up to 3 days. Freezing is not recommended.
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