Crispy & Easy Watermelon Feta Salad with Cucumber (Never Soggy!)
Looking for the ultimate summer side dish? Try our easy watermelon feta salad recipe. It's perfectly crisp, sweet, salty, and uses a special technique to stop it from going soggy!
Ingredients
6 cups seedless red watermelon (cut into 1-inch cubes)
1 large English hothouse cucumber (sliced into half-moons)
6 oz high-quality block feta cheese (crumbled into rustic chunks)
½ small red onion (sliced into paper-thin slivers)
½ cup fresh mint leaves (finely ribboned)
¼ cup fresh basil leaves (finely ribboned)
3 tbsp extra virgin olive oil
2 tbsp fresh lime juice (the juice of 1 large lime)
½ tsp flaky sea salt (plus a pinch for draining)
¼ tsp freshly cracked black pepper
Instructions
Slice your seedless watermelon into uniform 1-inch cubes. Place them inside a large colander over your kitchen sink, toss with a tiny pinch of salt, and let them drain for 10 minutes to remove loose surface juices.
Slice your red onion into paper-thin strips. Submerge the pieces in a small bowl of ice water for 5 minutes to remove their harsh aftertaste, then drain them completely dry with a clean paper towel.
In a small glass bowl, combine your extra virgin olive oil, fresh lime juice, and a pinch of black pepper. Whisk vigorously for 30 seconds until the ingredients blend into a smooth, slightly cloudy dressing.
Transfer the drained watermelon cubes into a wide serving bowl. Add the English cucumber half-moons and dried red onions. Pour your lime dressing over the mixture and fold very gently with wooden spoons to coat.
Roll your fresh mint and basil leaves into a tight cylinder and slice them finely into ribbons. Scatter the fresh herbs evenly over the salad bowl and give the ingredients one more gentle, light fold.
Crumble your solid block feta cheese into large chunks directly over the top of the salad. Sprinkle with flaky sea salt and garnish with a few loose mint leaves. Chill in the fridge for 15 minutes before serving ice-cold.
Notes
Never Skip the Melon Drain: Taking 10 minutes to let your watermelon cubes sit in a colander removes the loose surface water. This simple step keeps your salad dressing thick and prevents a watery pool from forming at the bottom. Don't Stir the Feta: Always crumble your feta cheese over the top at the very end of assembly. If you stir the salad heavily after adding the cheese, the soft feta will smear, clouding the bright red melon cubes with a messy paste. Buy Feta Packed in Brine: Avoid dry pre-shredded or pre-crumbled cheese tubs. Solid blocks of feta stored in natural liquid brine possess a much creamier texture and a richer, cleaner salty pop that contrasts beautifully with sweet fruit. Keep the Cucumber Skin On: Leaving the tender green skin on your English cucumber adds a spectacular color contrast to the red melon and provides an extra layer of firm texture that holds up well against dressing. Slotted Spoon for Leftovers: If you have leftover portions stored in the refrigerator, always use a slotted spoon to serve them. This leaves any newly accumulated juices behind in the storage container, keeping your plate perfectly dry.