Watermelon Salad with Feta, Cucumber, Avocado & Mint – a summer classic made with just a few ingredients and ready in less than 15 minutes. It’s a simple salad made with cubed watermelon, cucumber, avocado, mint and crumbled feta. And because I love my greens, there’s a handful or peppery arugula. Healthy and delicious watermelon is such a wonderful summer treat…whether you serve it for a quick lunch with a crusty baguette or for your next summer party, it’s a salad I’m sure everyone will love!
Adapting this Watermelon Salad with Feta, Cucumber, Avocado & Mint
This is the kind of salad I like to have accompany a picnic, BBQ, or simple summer “Brotzeit”. At this time of year, watermelon is a must on a hot and sticky day. It’s so refreshing and hydrating and has the perfect mix of sweet and savory flavors. Watermelon, mint and feta are a classic. Everything else can be considered an “add-on”. Whether it’s adding cucumber, avocado, sweet red onion, a handful of blueberries, or even adding some cooked quinoa (love this!)….or trading out some of the watermelon for cherry tomatoes and summer basil…there are so many ways to enjoy this salad. You can also switch out feta for crumbled goat’s cheese, add a little crunch with some toasted walnuts and throw in an extra handful of young arugula leaves. There are so many ways to get creative with watermelon this summer!
- We want to pair in season now watermelon with other fresh ingredients. So choose a super fresh and firm cucumber (preferably organic) and the quality herbs and greens. No sad wilted greens here!
- Choose your favorite olive oil (I rely on my favorite all-arounder from Farchioni Il Casolare as it’s perfect on salads and equally heat resistant) and a good quality white balsamic vinegar. If you don’t have this on hand you can use freshly squeezed lime juice.
- As for the feta, I like to choose an original Greek feta. Look for the PDO (Protected Destination of Origin) label.
- And finally, I use a fantastic tasting Portuguese sea salt that’s harvested by hand and dried in the sun — Flor de Sal from Olhão, Algarve (Marisol® or my second favorite Belamandil of Necton). With its delicate crystals, this is one of those salts you want to rub between your fingertips and sprinkle over everything!
Looking to impress guests? Then cut a watermelon in half and use a melon scooper to scoop out the flesh, then use the watermelon shell as a bowl for the salad.
Watermelon Salad with Feta, Cucumber, Avocado & Mint
- 4-5 cups cubed seedless watermelon (600-700 g cubed)
- 1 English cucumber, seeded and diced
- 1 firm but ripe avocado, diced
- 1 handful of fresh mint, chopped (ca. 2 tablespoons)
- generous handful young arugula leaves (optional)
- 50 g crumbled feta
- 1 tablespoon white balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
In a large serving bowl, add the diced watermelon, cucumber, avocado, mint, arugula (if using) and half the feta cheese.
In a small bowl, whisk together the vinegar, olive oil, salt and pepper.
Drizzle the dressing over the salad, toss to combine.
Sprinkle with the remaining feta cheese. Serve and enjoy!
- Freshly squeezed lime juice can also be used instead of vinegar in this watermelon salad recipe.
- Sometimes I also add thinly sliced red onion to this salad.
- Since I like to leave the skin on the cucumber, I always buy organic. If preferred, you can also peel the cucumber. Mini cucumbers are also a nice choice, and easy to work with. I cut them into thin rounds without seeding them.
- You can also make this watermelon salad in advance of serving. Though I would recommend omitting the arugula (as it will get soggy) and crumble the feta cheese on top just before serving. Just cover the salad and store it in the fridge for 30 minutes beforehand. This also allows the flavors to meld!
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