How to Make Watermelon Cucumber Salad
- cook TIME 10 mins
- prep TIME 12 mins
- total TIME 22 mins
Ingredients (10)
- 18 oz watermelon seedless, cubed
- 6 oz cucumber sliced
- 2 oz feta cheese cubed
- 1 oz dried cranberries
- 1/4 cup mint leaves
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp traditional Dijon mustard
- 1 tsp honey
- 1/2 tsp pepper
INSTRUCTIONS
Prep
The first step in every salad is washing the ingredients thoroughly for safety reasons. For watermelon and cucumber, simply rinse them under running water, then dry them with paper towels or a clean cloth.
Watermelon:
- Cut the watermelon in half lengthwise.
- Cut the halves in half again to make 4 quarters.
- Make a crosshatch pattern on each of the quarters: Cut downwards from the open-face top to the rind and cut horizontally from one side to the other.
- Cut along the rind and the cubes will fall out.
Cucumber:
- Cut the cucumber in half lengthwise
- Use a spoon and scrape out the seeds.
- Place the cucumber on the cutting board with the cut-side down and slice it.
Feta cheese: Cut a crosshatch pattern on your feta cheese block, the same as the watermelon but smaller.
Cook
Make the dressing: Add 1 tsp honey, 1 tsp traditional Dijon mustard, 2 tbsp balsamic vinegar, 1/2 tsp pepper, and 1 tbsp olive oil.
Mix until combined.
Assemble the salad with 6 oz cucumber, 18 oz watermelon, 1/4 cup mint leaves, 1 oz cranberries, and 2 oz feta cheese, in that order.
Dress the salad and enjoy.
