Watermelon Cucumber Salad with Basil
This watermelon cucumber salad with basil is a fresh summer side made with juicy watermelon, crisp cucumber, feta, blueberries, and a light honey lime dressing. It is sweet, salty, and best served cold right after tossing.
Servings: 6 servings
Calories: 138kcal
Ingredients
- 6 cups seedless watermelon (cut into 1-inch cubes, about 4 pounds)
- 1 cup cucumber , diced
- ¼ cup red onion , thinly sliced (optional)
- 1 cup feta cheese , crumbled or cubed
- ¼ cup fresh basil , cut into thin strips
- ¾ cup blueberries
Honey Lime Dressing
- 4 tablespoons lime juice
- 4 tablespoons honey
Instructions
- Add the watermelon, cucumber, red onion, and feta to a large mixing bowl and toss gently.
- In a small bowl, whisk together the lime juice and honey until smooth. Drizzle the honey lime dressing over the salad.
- Add the fresh basil and blueberries. Gently toss with a large spoon until everything is lightly coated. Transfer to a serving bowl and serve immediately.
Notes
- Watermelon: Pick a watermelon with a creamy yellow field spot. This usually means it ripened longer and will be sweeter.
- Basil: Add the basil just before serving so it stays fresh and does not bruise too much.
- Cheese: Feta adds a salty bite, but goat cheese can be used for a creamier texture.
- Extra juicy watermelon: If the watermelon releases a lot of liquid after cutting, lightly pat it dry before adding it to the salad.
- Make ahead: Chop the watermelon, cucumber, and onion ahead of time, but store the dressing, basil, feta, and blueberries separately. Toss just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. The salad will become juicier as it sits.
Nutrition
Calories: 138kcal | Carbohydrates: 29g | Protein: 8g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 4mg | Sodium: 235mg | Potassium: 246mg | Fiber: 1g | Sugar: 24g | Vitamin A: 949IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 1mg
