Ingredients
- 1/2 watermelon diced into 1 inch cubes roughly 4-5 cups
- 2 baby cucumber thinly sliced
- 3/4 cup feta crumbled
- 1 lime juiced
- 2 tbsp olive oil
- 1/4 cup fresh mint diced
- 1/2 tsp flaky sea salt
Instructions
- Cut watermelon in half, cut off the peel and dice into 1 inch cubes.
- Slice cucumbers into thin rounds.
- Dice mint.
- In a large bowl add watermelon, cucumber, mint, and crumbled feta.
- Drizzle with olive oil and lime juice.
- Season with sea salt and toss well.
- Serve immediately or store in the fridge until ready to serve.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will release liquid as it sits, so you may want to drain before serving.
- Make ahead: For best results, prep the ingredients separately and combine just before serving. Keep the dressing (olive oil + lime juice) separate until ready to eat.
- Substitutions: Swap lime for lemon juice. Use Persian cucumber if baby cucumbers are unavailable. Goat cheese works as a substitute for feta.
- Slice the remainder of your watermelon and serve on its own (perfect for kids).