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Cucumber Strawberry Salad with Watermelon

Cucumber strawberry salad with watermelon is a crisp, juicy fruit-and-veg mix tossed with a quick lime-honey dressing. Expect crunchy cucumber, bright strawberries, and watermelon cubes with optional feta for extra tang.
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Prep Time 15 minutes
chilling 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American, Mediterranean
Calories: 235
Ingredients Method Notes

Ingredients
  

Salad
  • 3 cup watermelon Cubed
  • 1 cup strawberries Sliced
  • 1 cucumber Large, thinly sliced
  • 0.25 red onion Small, thinly sliced
  • 0.25 cup fresh mint leaves Finely chopped or left as leaves
  • 50 g feta cheese Optional, crumbled
Dressing
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp honey
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Method
 

Build the salad
  1. Cut the watermelon into bite-sized cubes and place them in a large bowl, keeping pieces similar in size for even bites.
  2. Slice the strawberries and the cucumber thinly so they stay crisp and offer a bright, juicy crunch.
  3. Add the sliced red onion and fresh mint leaves to the bowl for sharp aroma and fresh flavor.
Make the dressing
  1. In a small bowl, whisk olive oil, lime juice, honey, salt, and black pepper until smooth and evenly combined, with the dressing looking glossy and lightly thickened.
Toss and serve
  1. Pour the dressing over the salad and toss gently just until everything is lightly coated, using a light motion to avoid crushing the fruit.
  2. If using feta cheese, sprinkle it over the top and fold in carefully so it stays crumbly and visible.
  3. Serve immediately for the freshest texture, or chill for 10 minutes to let flavors meld before serving.

Notes

For best texture, slice everything close to serving time and toss only right before eating. Refrigerate in an airtight container up to 2 days (watermelon will soften). Freezing is not recommended. For a dairy-free option, skip the feta cheese.