A watermelon and cucumber combo sounds like one of those great drink recipes. While we will probably get around to using these ingredients in a drink, for now, this salad is all we need!
The total time to make this salad is really only about 20 minutes if you include the prep time! We hope this helps your easy meal planning.
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you'd like to get right into it. This recipe is also available as a Google Web Story here!
Ingredients:
- Watermelon - Fresh, and cut into bite sized chunks. We do like to chill it in the fridge for a while so it's nice and cold before cutting it up.
- Cucumbers - You can use your favorite variety here. We like using hothouse or Persian cucumbers because you don't need to peel the skin. The cucumbers are thinly sliced, and scattered throughout the dish.
- Fresh herbs - we love using fresh mint and sweet basil.
- Feta cheese - Fresh in brine is going to be the best, but crumbled feta cheese will work in a pinch.
- Olive oil - Use something high quality here, as it's the base of your dressing.
- Balsamic vinegar - For a little sweetness and acidity.
- Fresh lime juice & zest - Fresh is best here, and you don't want to skip the lime zest, as it adds a ton of flavor to the dressing.
- Kosher salt & pepper - We keep it really simple with just a pinch of each.
How to Make This Watermelon Salad Recipe:
Start by preparing your dressing. In a bowl, combine olive oil, balsamic salt, pepper, lime juice and zest. Whisk to create a dressing.
Cut your watermelon into bite sized cubes, and place on a large serving platter or in a large serving bowl.
Layer on some cucumber slices.
Layer on freshly crumbled feta cheese.
Followed by some herbs.
Add dressing, toss to combine, and garnish with more herbs. Dig in!
Tips For The Best Salad:
- We recommend chilling the watermelon and cucumber for a few hours before making the salad to get a nice and crisp bite.
- This salad is best enjoyed right away, but if you want to save it, leave the dressing off until it's time to serve and store in an airtight container in the fridge. It will keep for up to 2 days.
- Leftovers with dressing will become soggy if you store in the fridge, but it can be done. Eat within 2 days.
- Fresh feta cheese is best but you can also use crumbled if you prefer.
- Herbs are optional and to taste. We love the refreshing and slightly sweet combo of mint and basil with this salad!
- Lemon juice and zest can be substituted for lime.
- This salad can easily be made vegan by using vegan feta cheese.
Did You Know....
That watermelons are actually apart of the same family as cucumbers? Crazy right? The cucumber family, known as cucurbitaceae also includes gourds. These crops are are grown like vegetables.
Are Watermelons A Fruit or A Vegetable?
It depends on who you ask! Many of us consider watermelons to be a sweet, tasty fruit. Because of the growing method, some would consider it a vegetable. Watermelons are often used as both a vegetable and a fruit for culinary uses. Either way - it's delicious!!
What's The Best Cucumber To Use For This Salad?
We love using Persian cucumber or English hothouse cucumbers. They look pretty similar and they act quite similar too! The main difference between the two is really the size variation of Persian cucumbers, which can vary, a lot!
English hothouse cucumbers are often found wrapped in plastic at the store, and are very long.
Both hothouse and Persian cucumbers are mild, a little sweet, and virtually seedless. They also have thin skin. Both versions are really perfect for this salad!
If you want to use a different variety, go for it, but you may want to remove the seeds before hand and peel them if the skin is quite waxy.
More Keto Recipes To Try:
- Keto Antipasto Salad
- Apple and Cucumber Salad
- Watermelon Wine Spritzer with Strawberries
- Burrata and Prosciutto Salad with Arugula
Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!
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Until Next Time,
Briana & Chamere
Watermelon Cucumber Salad with Feta
Ingredients
- 26 ounces watermelon, cubed (about 5 cups)
- 2 whole Persian cucumbers, cut into rounds
- 4 ounces fresh feta cheese
- 2 tablespoons fresh mint
- 2 tablespoons fresh basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 ounce lime juice
- 1 teaspoon lime zest
- ¼ teaspoon kosher salt (or to taste)
- ⅛ teaspoon black pepper (or to taste)
Instructions
- Start by preparing your dressing. In a bowl, combine olive oil, balsamic, salt, pepper, lime juice and zest. Whisk to create a dressing.
- Cut your watermelon into bite sized cubes, and place on a large serving platter or in a large serving bowl, followed by cucumber slices, feta cheese, and herbs. Drizzle on the dressing, then toss to combine. Garnish with more herbs if desired. Enjoy!
- Serve right away and enjoy immediately.
Notes
- This salad is best enjoyed right away, but if you want to save it, leave the dressing off until it's time to serve and store in an airtight container in the fridge. It will keep for up to 2 days.
- Leftovers with dressing will become soggy if you store in the fridge, but it can be done. Eat within 2 days.
- Fresh feta cheese is best but you can also use crumbled if you prefer.
- Herbs are optional and to taste. We love the refreshing and slightly sweet combo of mint and basil with this salad!
- Lemon juice and zest can be substituted for lime.
- This salad can easily be made vegan by using vegan feta cheese.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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