Watermelon Salad
Ingredients
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- 8 cups seedless watermelon – cut into 1-inch cubes, well chilled
- 2 cups english cucumber – halved lengthwise and thinly sliced (~0.5 medium cucumbers)
- 1/2 cups red onion – very thinly sliced (~0.5 medium red onions)
- 2 tablespoons fresh lemon juice
- 1/4 cups extra-virgin olive oil
- 1/2 teaspoons kosher salt
- 1/4 teaspoons black pepper – freshly ground
- 1/4 cups fresh mint leaves – finely chopped
- 6 ounces feta cheese – cut into 0.5-inch cubes
Instructions
1. Place the sliced red onion in a large mixing bowl. Add the fresh lemon juice and 0.25 teaspoon of the kosher salt, toss to coat, and let sit 10 minutes to lightly soften and mellow.
2. Whisk the extra-virgin olive oil and black pepper into the bowl with the onions and lemon juice to form a light dressing.
3. Add the chilled watermelon cubes and sliced cucumber to the bowl and gently toss to coat without crushing the fruit.
4. Add the feta cheese and chopped mint and fold gently just until evenly distributed.
5. Sprinkle in the remaining 0.25 teaspoon kosher salt, taste, and adjust seasoning as needed. Serve immediately while cold.
Watermelon salad is a bright, refreshing mix of juicy fruit, salty cheese, and aromatic herbs, built for hot weather and easy eating. It balances sweet, crisp watermelon with briny feta and cooling cucumber, lifted by mint and a citrusy, olive oil–based dressing. The textures are as important as the flavors: crunchy, creamy, and tender elements mingle in a bowl that feels both light and satisfying.
The idea traces to Mediterranean tables where watermelon and salty cheese—often feta—are enjoyed side by side in summer. Over time, this pairing evolved into composed salads across the Eastern Mediterranean and beyond, with additions like herbs, onion, and a simple oil-and-acid dressing. Modern versions have traveled widely, but the core contrast of sweet melon, salty cheese, and fresh herbs remains the defining signature.