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Watermelon Cucumber Salad with Feta and Mint

This salad combines juicy, seedless watermelon with crisp cucumber slices, crumbled feta cheese, and fresh mint leaves. The ingredients are assembled raw, creating a refreshing dish characterized by contrasting textures—crunchy, juicy, and creamy—with a vibrant appearance of colorful fruit and greens.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • Seedless watermelon 4 cups, cubed, preferably chilled: Adds juicy, sweet base for the salad.
  • Cucumber 1 large, halved lengthwise and thinly sliced: Provides crisp, refreshing texture.
  • Feta cheese 1/2 cup, crumbled: Adds a salty, briny contrast.
  • Fresh mint leaves 8 whole or torn: Brightens the salad with refreshing flavor.
  • Olive oil 1 tablespoon, optional: Adds smooth richness.
  • Salt to taste: Balances sweetness and enhances flavors.
  • Black pepper freshly ground, to taste: Adds mild heat.

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • Spoon or Tongs
  • Small bowl (for crumbling feta)

Method
 

  1. Cut watermelon into small cubes and place in a large bowl.
  2. Slice cucumber thinly and add to the bowl.
  3. Crumble feta cheese over the top of the watermelon and cucumber.
  4. Tear or finely chop fresh mint leaves and scatter them over the salad for even distribution.
  5. Drizzle with olive oil if using, and gently toss to combine.
  6. Season with salt and freshly ground black pepper to taste.
  7. Serve immediately or chill for a few minutes before serving.