Watermelon Feta Salad with Cucumber and Blueberries Recipe
This Watermelon Feta Salad with Cucumber and Blueberries is the ultimate summer refresher! It’s a bright and flavorful combination of juicy watermelon, crisp cucumber, sweet blueberries, and salty feta cheese, all finished with a light honey-lime dressing and fresh mint.
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American, Mediterranean-inspired
Ingredients
Scale
- 4 cups watermelon, cubed
- 1 cup cucumber, thinly sliced (English or Persian cucumbers work best)
- 1 cup fresh blueberries
- ½ cup crumbled feta cheese
- ¼ cup fresh mint leaves, chopped (plus extra for garnish)
For the Honey-Lime Dressing:
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- Salt and black pepper, to taste
Instructions
-
Make the Dressing:
- In a small bowl, whisk together olive oil, honey, lime juice, lime zest, salt, and pepper until well combined.
-
Assemble the Salad:
- In a large bowl, combine watermelon cubes, cucumber slices, and blueberries.
- Gently toss with the chopped mint leaves.
-
Add Feta and Dressing:
- Drizzle the honey-lime dressing over the salad and gently toss to coat.
- Sprinkle crumbled feta on top just before serving.
-
Serve:
- Garnish with extra mint leaves and an extra drizzle of honey if desired.
- Serve immediately, or refrigerate for up to 1 hour to chill before serving.
Notes
- Add toasted almonds, walnuts, or pistachios for a crunchy twist.
- Swap feta for goat cheese for a creamier texture.
- Store leftovers in an airtight container in the fridge for up to 2 days (best enjoyed fresh).