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Cucumber Feta and Watermelon Salad


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 5 servings 1x
  • Category: Salad

Description

Watermelon salad makes for an easy, refreshing, and light summer dinner.


Ingredients

  • 1/4 large watermelon, cut into cubes (about 6 cups)
  • 1 pint cherry or grape tomatoes, sliced in half (about 2 1/2 cups halved)
  • 4 Persian cucumbers, sliced (about 2 cups)
  • 5oz feta cheese ( dairy or vegan ), cut into cubes
  • 1218 Kalamata or black cured olives, pitted
  • 10 mint or basil leaves, cut into ribbons
  • 1/4 cup fresh lemon or lime juice (or to taste)
  • 1/2 tsp coarse sea salt (or to taste)

Instructions

  1. Combine all the ingredients, except the lemon juice and salt, in a large bowl. Dress the salad right before serving and toss gently

Notes

To cut your watermelon, slice it in half, and place one half on a cutting board, cut side down. Using a large, sharp knife, make vertical cuts all across, about 1/2-inch thick. Turn the cutting board around, and cut again. You’ll end up with long watermelon pieces. Cut off the rind, and cut each piece into cubes

Cut the tomatoes, cucumbers, and watermelon up to one day ahead and keep
them in separate containers until you’re ready to assemble the watermelon salad.

Assemble and dress the watermelon salad right before serving to prevent the
moisture from the melon and veggies from watering down the rest of the salad.

Nutrition

  • Serving Size: 2 cups
  • Calories: 168
  • Sugar: 15.4
  • Sodium: 596.5
  • Fat: 7.9
  • Saturated Fat: 4.5
  • Unsaturated Fat: 2.9
  • Trans Fat: 0
  • Carbohydrates: 21.1
  • Fiber: 2.3
  • Protein: 6.3
  • Cholesterol: 25.3
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