Somewhat random, but hear me out
I used to think salad was just… salad. Then I accidentally combined leftover watermelon with crunchy cucumber slices, and I got this zesty, cold crunch that made me stop dead in my tracks. It’s like an anti-salad salad—sweet, salty, crispy, and surprisingly creamy from the feta melting just a little in the juice. No dressing necessary, unless you count a splash of balsamic or a drizzle of honey.
Right now, this feels urgent. It’s hot outside. You crave something refreshing, something that spikes your senses without weighing you down. Cucumbers and watermelon? They’re my secret weapons for that—flashy, oddly satisfying, and totally unpretentious. Honestly, I love how the feta pulls everything together—salty, crumbly, kind of a squeak on your tongue. And just when you think you’ve got the rhythm figured out, a little pepper hits off to the side and throws everything into chaos—in the best way.
Watermelon and Cucumber Salad with Feta
Ingredients
Equipment
Method
- Slice the cucumber into thin slices using a sharp knife and place in a mixing bowl.1 large cucumber
- Add the cubed watermelon to the bowl with cucumber slices and gently toss to combine, ensuring even distribution.2 cups watermelon, cubed, 1 large cucumber
- Sprinkle the crumbled feta cheese over the fruit and vegetable mixture, then gently mix to incorporate, allowing a few small melting spots on the feta.1/2 cup feta cheese
- Serve the salad in a shallow platter, then finish by sprinkling freshly ground black pepper over the top for flavor contrast.to taste freshly ground black pepper
- Optionally, add a light drizzle of balsamic vinegar or honey for extra sweetness or acidity.
No fancy tricks, no long ingredient list. Just whatever’s in the fridge that makes you feel like—yeah, I can do this. Sometimes the best ideas come from random cravings. Or leftover fruit. Or a weird hunch about how salty feta and sweet watermelon might hang out.
