Cucumber Watermelon Feta Salad (Printable)

Refreshing summer bowl with watermelon, cucumber, feta, and mint oil drizzle

# What You’ll Need:

→ Salad Base

01 - 3 cups seedless watermelon, cut into 1-inch cubes
02 - 2 cups cucumber, peeled and sliced
03 - 1/2 small red onion, thinly sliced
04 - 5 oz feta cheese, crumbled
05 - 1/4 cup fresh mint leaves, torn or chopped
06 - 1/4 cup toasted pine nuts (optional)
07 - Zest of 1 lime

→ Mint Oil

08 - 1/4 cup extra-virgin olive oil
09 - 1/4 cup fresh mint leaves, packed
10 - 1 tablespoon fresh lime juice
11 - Pinch of salt
12 - Pinch of black pepper

# How-To Steps:

01 - In a blender or small food processor, combine olive oil, mint leaves, lime juice, salt, and black pepper. Blend until smooth. Set aside.
02 - In a large salad bowl, gently combine the watermelon cubes, cucumber slices, and red onion.
03 - Sprinkle the crumbled feta cheese and chopped mint over the top.
04 - Drizzle the mint oil evenly over the salad.
05 - Add lime zest and toasted pine nuts if desired. Toss gently to combine just before serving. Serve immediately for best flavor and texture.

# Expert Advice:

01 -
  • The mint oil transforms ordinary fruit into something restaurant worthy and fancy
  • It comes together in fifteen minutes but looks like you spent all day planning
02 -
  • The mint oil can be made up to two days ahead and stored in the refrigerator
  • Watermelon releases water as it sits, so assemble this no more than thirty minutes before serving
03 -
  • Toast the pine nuts in a dry skillet over medium heat until golden, watching constantly because they burn fast
  • If the mint oil seems too thick, add a teaspoon more olive oil and blend again

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