Description
Beat the heat with this watermelon cucumber salad balsamic. Sweet, tangy, and crisp – perfect for picnics, barbecues, or a light lunch.
Ingredients
Scale
- 4 cups cubed seedless watermelon (about 1 medium watermelon)
- 1 cup diced cucumber (about 1 medium cucumber)
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons extra‑virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey (optional, for extra sweetness)
- Salt and freshly ground black pepper, to taste
- Optional garnish: a few whole mint sprigs or basil leaves
Instructions
- Prep the fruit and veggies. I start by cutting the watermelon into bite‑sized cubes. I keep the rind on for a splash of color and extra crunch. Dice the cucumber into small cubes, and thinly slice the red onion for a subtle bite.
- Combine the base. In a large bowl, gently toss the watermelon, cucumber, and onion together. I like to keep the mix light so the flavors stay bright.
- Add herbs and cheese. Sprinkle the crumbled feta, chopped mint, and basil over the fruit mixture. The herbs add a fresh aroma, while the feta brings a creamy contrast.
- Dress the salad. In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), a pinch of salt, and a few grinds of black pepper. Pour the dressing over the salad and toss lightly. The dressing should coat the fruit without soaking it.
- Chill and serve. Let the salad rest in the fridge for at least 15 minutes before serving. This allows the flavors to meld. When ready, give it a final gentle toss, taste, and adjust seasoning if needed. Garnish with whole mint or basil sprigs for a pop of color.
Notes
- Use ripe watermelon. A ripe watermelon will be sweet and juicy, which balances the acidity of the balsamic.
- Keep the cucumber chilled. A cold cucumber adds a refreshing crunch that contrasts nicely with the watermelon.
- Don’t over‑dress. A light drizzle of dressing keeps the salad from becoming soggy.
- Serve immediately. The salad is best when fresh, but you can keep it in the fridge for up to 2 hours.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Vegetable Recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: watermelon cucumber salad balsamic