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Watermelon Strawberry Cucumber Salad

Watermelon Strawberry Cucumber Salad with juicy fruit, crisp cucumber, creamy feta, and chopped mint. Tossed with a quick honey-lime dressing and chilled for a cool, evenly coated bite.
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Prep Time 15 minutes
chill 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: American
Calories: 188
Ingredients Method Notes

Ingredients
  

Watermelon Strawberry Cucumber Salad
  • 5 cup seedless watermelon Cubed
  • 2 cup strawberries Sliced
  • 1 English cucumber Sliced into thin half moons
  • 0.33 cup crumbled feta cheese
  • 0.25 cup fresh mint leaves Chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 0.25 tsp sea salt
  • 0.125 tsp black pepper

Method
 

Prep the fruit and vegetables
  1. Cut the seedless watermelon into bite-sized cubes so each piece is easy to scoop.
  2. Slice the strawberries into even pieces for balanced sweetness in every forkful.
  3. Slice the English cucumber into thin half moons for crisp texture.
Build the salad
  1. Add seedless watermelon, strawberries, English cucumber, crumbled feta cheese, and fresh mint leaves to a large serving bowl.
Make the honey-lime dressing
  1. Whisk fresh lime juice, honey, olive oil, sea salt, and black pepper together in a small bowl until well combined.
Toss and chill
  1. Pour the honey-lime dressing over the salad and toss gently until everything is evenly coated.
  2. Chill the salad for 15 minutes before serving to let the flavors meld and stay cool.
  3. Garnish with extra fresh mint leaves and crumbled feta cheese if desired right before serving.

Notes

Pro tip: if your cucumber is watery, pat it lightly dry before slicing so the salad doesn’t loosen. Store covered in the refrigerator up to 2 days; it’s best eaten fresh but holds after chilling. Freezing is not recommended due to the fruit texture. For a dairy swap, use a dairy-free feta-style crumbles to keep the tangy, salty finish.