Ingredients
- Watermelon: About 4 cups, cubed. Choose a seedless watermelon for convenience and its sweet, juicy flesh forms the heart of this refreshing salad.
- Cucumber: 2 medium cucumbers, diced. English cucumbers are ideal as they have fewer seeds and thinner skin, providing a crisp and cool element.
- Feta Cheese: 4 ounces, crumbled. Adds a salty and tangy counterpoint to the sweetness of the watermelon and cucumber, creating a balanced flavor profile. Opt for feta packed in brine for better flavor and moisture.
- Fresh Mint: ¼ cup, chopped. Provides a bright, aromatic, and refreshing herbaceous note that complements the other ingredients beautifully. Spearmint or peppermint both work well.
- Red Onion: ¼ cup, finely diced. Adds a subtle sharpness and bite, enhancing the overall flavor complexity without being overpowering. Soaking it in cold water for a few minutes can mellow its intensity if desired.
- Lime Juice: 2 tablespoons, freshly squeezed. Adds a zesty acidity that brightens the flavors and prevents the watermelon and cucumber from becoming bland. Freshly squeezed is always preferred for its vibrant taste.
- Olive Oil: 2 tablespoons, extra virgin. Provides richness and helps to bind the ingredients together, adding a subtle fruity note. Choose a good quality extra virgin olive oil for the best flavor.
- Salt and Black Pepper: To taste. Enhances all the flavors and balances the sweetness and acidity. Freshly ground black pepper is recommended for its aromatic quality.
- Optional: Balsamic Glaze: For drizzling (optional). Adds a touch of sweetness and tanginess, as well as visual appeal. Use sparingly as it can overpower the delicate flavors if used too much.
- Optional: Jalapeño: 1 small, finely minced (optional). For a hint of spice that adds an extra layer of flavor. Remove seeds and membranes for less heat.
Instructions
- Prepare the Watermelon and Cucumber: Begin by thoroughly washing your watermelon and cucumbers. Cut the watermelon in half and scoop out the flesh, removing any seeds if using a seeded variety. Dice the watermelon into bite-sized cubes, approximately ½ inch to ¾ inch in size. Similarly, wash and dice the cucumbers into pieces of roughly the same size as the watermelon. Aim for uniformity in size for better presentation and eating experience. Place the diced watermelon and cucumber in a large mixing bowl.
- Prepare the Red Onion and Mint: Peel and finely dice the red onion. If you find red onion to be too pungent, you can soak the diced onion in a bowl of cold water for 5-10 minutes. This process helps to mellow out its sharpness and make it more palatable in raw preparations. While the onion is soaking (if you choose to do so), wash and finely chop the fresh mint leaves. Set both aside.
- Combine the Salad Ingredients: Add the finely diced red onion (drained if soaked) and chopped fresh mint to the bowl with the watermelon and cucumber. Gently toss the ingredients together to evenly distribute the onion and mint throughout the salad.
- Add the Feta Cheese: Crumble the feta cheese over the watermelon and cucumber mixture. Distribute it evenly so that each serving will have a good amount of feta. Be mindful not to over-mix at this stage to avoid breaking up the feta too much.
- Make the Dressing: In a small bowl, whisk together the freshly squeezed lime juice and extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Start with a pinch of salt and a few grinds of pepper, and then adjust seasoning according to your preference. Taste the dressing to ensure it is well-balanced – you want a bright, slightly tangy, and savory dressing.
- Dress the Salad: Pour the lime juice and olive oil dressing over the watermelon, cucumber, feta, and mint mixture in the bowl. Gently toss everything together to ensure that the dressing coats all the ingredients evenly. Again, be careful not to over-mix, especially with the feta and watermelon, as they can become mushy if handled too vigorously.
- Chill (Optional but Recommended): For the best flavor and to allow the flavors to meld together, cover the bowl and chill the salad in the refrigerator for at least 15-20 minutes, or up to an hour. Chilling also helps to keep the salad refreshing, especially if you are serving it on a warm day. If you are adding balsamic glaze, it is best to do so just before serving to prevent it from making the salad soggy.
- Assemble the Salad Cups (Optional): While the salad is chilling (or if you are serving it immediately), you can prepare your serving vessels. For salad cups, you can use small glasses, ramekins, or even hollowed-out mini bell peppers for a fun presentation. If you are using bell peppers, cut them in half lengthwise, remove the seeds and membranes, and you have natural, edible salad cups.
- Serve and Garnish (Optional): Spoon the watermelon and cucumber salad into your chosen serving cups or onto a serving platter. If desired, drizzle a small amount of balsamic glaze over the top of each serving for added flavor and visual appeal. You can also garnish with a few extra sprigs of fresh mint or a sprinkle of black pepper. If you’ve added jalapeño, ensure it’s finely minced and incorporated evenly in step 3 or used as a very light garnish for those who prefer a spicy kick. Serve immediately and enjoy this refreshing and flavorful Watermelon and Cucumber Salad Cups!
Nutrition
- Serving Size: one normal portion
- Calories: 150
- Fat: 10g
- Saturated Fat: 5g