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Watermelon Salad with Feta, Cucumber, and Lime-Honey

Watermelon salad with feta is a quick summer side made with juicy 1-inch watermelon cubes, crisp cucumber, and crumbled white feta. Tossed with a lime-honey dressing and finished with fresh mint and basil for a glistening, chilled bite.
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Prep Time 15 minutes
chilling 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Lime-honey dressing
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • salt and cracked black pepper to taste
Salad base
  • 6 cup seedless watermelon cut into 1-inch cubes
  • 2 cup cucumber halved and sliced
  • 4 oz feta cheese crumbled
  • 0.25 cup fresh mint leaves torn
  • 0.25 cup fresh basil leaves torn
  • 0.25 cup red onion very thinly sliced

Equipment

  • 1 mixing bowl

Method
 

Make the lime-honey dressing
  1. Whisk together fresh lime juice, honey, and olive oil until combined. Season with a pinch of salt and cracked black pepper.
Assemble the salad
  1. Arrange the seedless watermelon cubes and cucumber slices in a wide shallow bowl or serving platter. Keep the cubes visible and spread them in an even layer.
  2. Scatter the red onion slices over the watermelon and cucumber in a thin, even distribution. Aim for small, frequent slices across the surface.
  3. Crumble the feta cheese generously over the top. Cover most of the watermelon and cucumber so the crumbles peek through.
  4. Drizzle the lime-honey dressing evenly over everything. Pour slowly so each cube gets a light sheen.
  5. Scatter the fresh mint leaves and fresh basil leaves over the top. Make sure the herbs sit on the surface for the best color and aroma.
Chill and serve
  1. Refrigerate the watermelon salad for 15 minutes and serve chilled. Serve immediately after chilling so the cubes stay crisp.

Notes

For the cleanest texture, chill the watermelon salad only briefly—15 minutes keeps the cubes juicy while the flavors meld. Store covered in the refrigerator up to 2 days; watermelon will soften after that. Freezing is not recommended. To make it dairy-free, swap feta for a vegan feta-style crumble to keep the salty, tangy contrast.