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If you want something that’s crisp and hydrating on a hot day, this watermelon and cucumber mix is my top pick. It’s done super fast and goes with anything sizzling off the grill. The feta and herbs pull everything together. People always hover around the bowl for more.
Every time I mix this up, friends want to know exactly how to make it. It’s just simple, honest flavors that stand out. The first time I put it on a picnic table, everyone was grabbing seconds.
Irresistible Ingredients
- Olive oil: How much is up to you — splash some in for richer flavor and to bring everything together. Grab the best extra virgin olive oil you’ve got.
- Kosher salt and fresh pepper: Shake these on as you like. Big flakes and fresh cracks make all the flavors pop.
- Lime: Squeeze one in for a punch of zip and brightness. Go for one that’s heavy and slick-skinned.
- Chopped basil: Toss in a tablespoon for that fresh pop only summer basil brings.
- Chopped mint: One tablespoon will do — gives you a chilly fresh kick. Grab leaves that are bright green.
- Feta cheese: Around three ounces in cubes. Creamy and briny, it cuts the sweetness — pick the kind soaking in brine for richer taste.
- Persian cucumbers: A cup, sliced up thin. They’re nearly seedless and super crisp.
- Mini watermelon: Cube about four cups worth. Little ones that are heavy and hollow when you knock on them are the sweetest.
Simple How-To Steps
- Toss it All Together:
- Once everything’s in, gently mix it. You want it all combined, but try not to break up the feta cubes. Give it a taste and splash in more lime or adjust salt and pepper if it needs it. Serve immediately or chill briefly if you want it even colder.
- Drizzle and Finish:
- Finish with a generous squeeze of lime, your best olive oil, and a sprinkle of salt and plenty of pepper. Taste a bit as you go so you don’t overdo it.
- Add Your Herbs:
- Scatter basil and mint right before serving for the freshest aroma and color. Chopping last minute keeps the flavor strong.
- Mix the Basics:
- Put your watermelon cubes, crispy cucumber slices, and feta chunks in a big bowl. Make sure the cheese is dotted through so every scoop gets some.
- Get Chopping:
- Chop watermelon into small cubes and slice cucumbers thin. Keeping the pieces uniform makes it look sharp and easy to dig into.
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There’s nothing like the burst of juicy watermelon in every mouthful. My kids can’t resist snatching pieces as they wander by, so I make this each summer!
How to Store
Keep any extras in a sealed container in the fridge and try to eat by the next day. The melon juices will pool at the bottom, so pour those off before serving again. If you want it to taste fresh, add a little more herb or lime juice right before eating a second time.
Try These Swaps
If Persian cucumbers are out of reach, swap in English cucumbers for crunch. Wanna kick up the cream? Goat cheese works for feta. Or change up the herbs — dill or cilantro spins things a new way.
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How to Serve It
Serve it with grilled shrimp, chicken, or steak for a fast meal. It also stands out on a potluck table or summer picnic, especially if you keep it cold.
Story Behind This Salad
Pairing sweet fruit and salty cheese goes all the way back to the Mediterranean. Lots of folks add herbs and good oil too. No wonder it’s become a favorite on tables everywhere when the weather heats up.
Frequently Asked Questions
- → Could I swap feta for something else?
You sure can! Goat cheese or even ricotta salata will both work if you want a little different creaminess.
- → How do I keep it from turning watery?
Toss in the dressing just before you eat, and drain your watermelon well so it stays crunchy.
- → Besides mint or basil, any other good herbs?
Mint and basil are classics, but throw in some dill or cilantro if you're feeling adventurous.
- → Can I get this ready ahead of time?
Prep everything separately and mix it all up right before you eat—this way it's the freshest.
- → What protein would you serve with this?
Grilled shrimp, fish, or even chicken all work super well with these summery flavors.