Refreshing Watermelon Cucumber Salad for Summer Bliss
Enjoy a delicious and hydrating watermelon cucumber salad, perfect for summer gatherings.
Equipment
- small bowl
- large plate or platter
- Whisk
Ingredients
For the Dressing
- 1/4 cup extra-virgin olive oil can substitute with another neutral oil
- 3 tablespoons fresh lime juice freshly squeezed is preferred
- 1 clove garlic (minced) omit for a milder flavor or substitute with garlic powder
- 1/2 teaspoon sea salt use kosher salt as an alternative
For the Salad
- 4 cups cubed watermelon choose ripe, seedless watermelon for best results
- 1 cup diced English cucumber or use regular cucumber, scoop out seeds for less bitterness
- 1/4 cup thinly sliced red onion shallots can be used as a milder alternative
- 1 cup crumbled feta cheese substitute with goat cheese for a different flavor
- 1 avocado cubed omit for a lighter salad or substitute with diced mango
- 1/4 cup fresh mint or basil leaves basil is a suitable alternative if mint is unavailable
- 1 to taste jalapeño or serrano pepper (optional) omit for a milder flavor
Final Touches
- sea salt to taste sea salt adjust to your liking for flavor enhancement
Instructions
How to Make Watermelon Cucumber Salad
- In a small bowl, whisk together extra-virgin olive oil, fresh lime juice, minced garlic, and sea salt until well combined. This dressing adds a zesty kick to the salad.
- On a large plate or platter, artfully arrange the cubed watermelon, diced cucumber, and thinly sliced red onion.
- Drizzle half of the freshly made dressing over the salad base to enhance the natural flavors.
- Top your salad with crumbled feta cheese, cubed avocado, torn mint or basil leaves, and optional sliced jalapeño or serrano pepper.
- Drizzle with the remaining dressing, taste for seasoning, and add more sea salt if desired. Serve immediately.
Notes
Garnish with additional mint leaves for an extra pop of color and flavor. Serve chilled for the best experience.