Bright and Zesty Watermelon Cucumber Salad for Summer Bliss
This watermelon cucumber salad is a refreshing, easy-to-make dish that combines juicy watermelon and crunchy cucumber for a delightful summer treat.
Equipment
- Mixing bowl
- Serving platter
- Whisk
Ingredients
For the Dressing
- 1/4 cup extra-virgin olive oil or avocado oil for a buttery twist
- 2 tablespoons fresh lime juice or lemon juice as an alternative
- 1 clove garlic minced; use garlic powder if fresh isn't available
- 1 teaspoon sea salt or kosher salt
For the Salad
- 4 cups cubed watermelon any ripe melon can work
- 1 cup diced English cucumber regular cucumber can be used
- 1/4 cup thinly sliced red onion green onions can be milder substitute
- 1/2 cup crumbled feta cheese or goat cheese as a lovely alternative
- 1 medium cubed avocado skip if not a fan or replace with diced mango
- 1/4 cup fresh mint or basil leaves basil is a delightful option
- 1 medium thinly sliced jalapeño or serrano pepper omit for milder salad
Instructions
Preparation
- In a small bowl, combine the extra-virgin olive oil, fresh lime juice, minced garlic, and sea salt. Whisk until well blended.
- On a large serving platter, arrange the cubed watermelon, diced cucumber, and thinly sliced red onion.
- Pour half of the prepared dressing over the arranged watermelon, cucumber, and onion.
- Gently sprinkle the crumbled feta cheese, cubed avocado, and torn mint leaves over the salad. Add optional sliced jalapeño.
- Drizzle the remaining dressing over the salad and sprinkle with a pinch of sea salt.
- Using two large spoons, gently toss the salad to combine all flavors uniformly. Serve immediately.
Notes
Best when fresh; keep refrigerated until serving to maintain textures and flavors.