Description
This 5pm dinner hack turns watermelon and feta into a complete meal in 10 minutes. No cooking, just chop, toss, and enjoy the best summer salad ever.
Ingredients
Scale
- 4–5 cups cubed watermelon
- 1 cup crumbled feta cheese (block feta preferred)
- 1 large English cucumber, diced
- 1/4 to 1/2 medium red onion, thinly sliced
- 1/2 cup fresh mint or basil, chopped
- 2–3 tablespoons extra virgin olive oil
- 1–2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey or maple syrup (optional)
- Sea salt and black pepper
Instructions
- Wash the cucumber and watermelon. Cut the watermelon into 1-inch cubes and discard rind/seeds. Dice the cucumber into similar-sized pieces. Thinly slice the red onion.
- If the raw onion is too harsh, soak the slices in ice water for 10 minutes, then drain.
- In a small bowl or mug, whisk together the olive oil, lemon juice, honey (if using), a pinch of salt, and black pepper until emulsified.
- Add the watermelon, cucumber, and drained red onion to a large mixing bowl.
- Pour the dressing over the produce. Sprinkle the crumbled feta and chopped herbs on top.
- Toss gently with a large spoon or tongs to coat everything without mashing the watermelon.
- Let the salad sit in the fridge for at least 10 minutes to allow flavors to meld and the salad to chill.
- Serve cold.
Notes
This salad improves if allowed to marinate for 15-20 minutes. It can be prepped the night before, but the watermelon will release juice over time, making it soupy after 2-3 days. Do not freeze. For extra crunch, add toasted pistachios or pine nuts. Use flaky sea salt for finishing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 16
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 6
Keywords: watermelon feta salad, summer salad, quick dinner, 5pm dinner hack, no cook dinner, healthy salad, gluten-free salad, vegan option