This Watermelon Salad recipe is made with feta, cucumber and a hint of mint in a zesty lime dressing! A refreshing and flavorful addition to any summer dinner table you can make in minutes.
Why This Recipe is Best
Watermelon is my idea of a miracle food. A good summer watermelon is naturally super sweet but low in net carbs, making it a great fruit to incorporate into a keto or low-carb lifestyle.
- Crisp and refreshing summer salad
- Light and healthy
- No sugar added
- Easy 20 minute recipe
The natural sweetness of the watermelon means there’s no need to add any sugar to this salad recipe. Tossing fresh watermelon and feta in a tangy dressing with crisp veggies and herbs, creates a salad that’s so delicious you’ll forget it’s good for you too!
- Watermelon – Seedless is best. Use this guide on how to cut a watermelon!
- Cucumbers – We used baby cucumbers but English cucumbers are a great seedless choice too.
- Red onion – Gives the salad a crisp bite.
- Feta – Set aside some extra to sprinkle over the salad before serving.
- Lime juice – Fresh squeezed is best for this zesty dressing!
- Mint – Makes the watermelon salad super cooling and refreshing on a warm day.
- Arugula – A bed of these leafy, peppery greens makes the salad complete. Totally optional.
Tips and Tricks
For the dressing: Combine all the ingredients in a mason jar. Screw on the lid and shake until well combined. You can add the dressing to the salad right away or store it in the fridge for up to 2 days.
For the salad: Toss all the ingredients (except arugula) in a large mixing bowl until combined. Then add all but one-third of the dressing and toss to coat.
- Serve the remaining dressing on the side so everyone can drizzle on more dressing as desired.
- Add a few additional shakes of salt and pepper to each salad serving. The added seasonings help bring together all the different flavors in this salad!
- Don’t forget to sprinkle a few additional feta crumbles and a bit more fresh mint over each plate of salad too.
Yes and no. You can make the dressing up to 2 days in advance. Wait to add it to the salad until just before serving. The watermelon salad itself can be prepared 30 – 40 minutes ahead of time and stored covered in the fridge separately from the dressing until ready to serve. You will notice the watermelon and cucumber release juices into the salad as they sit. Drain out these juices before adding the dressing or the salad may end up watery.
Some “congealing” is natural as the olive oil chills and solidifies at the top of the dressing. This is natural! Let the dressing come to room temperature and shake or whisk it vigorously. The oil will recombine with the lime juice and all will be well!
First, microwave the lime for 10 to 15 seconds to soften it. If your lime is cold, it will be hard and more difficult to juice. Next, roll the lime on the countertop with medium pressure. Now slice your lime and use a citrus juicer, squeezer or your strong hand to squeeze out as much juice as possible!
You sure can! Often, I will make the salad and serve it with the dressing completely on the side. That way everyone can add as much or as little dressing as they like.
Yes, watermelon is one of the most keto friendly fruits you can eat! The high water and fiber content balances out its naturally occurring sugars to keep the net carbs low while the taste is sweet as candy. Watermelon also happens to be high in antioxidants and several vitamins—even more reasons to eat your fill of the juicy fruit all summer long.
For the Dressing
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
For the Salad
- 4 cups cubed watermelon
- 1 cup baby cucumbers, sliced in half moons (about 3)
- 1/3 cup thinly sliced red onion
- 8 ounce feta, crumbled (divided)
- 2 Tablespoons mint leaves, snipped
- 2 cups baby arugula
- salt and pepper, to taste
- Place dressing ingredients in a shaker jar with a tight-fitting lid. Shake until completely combined. Set aside.
- In a large mixing bowl, place watermelon, cucumbers, onion, half of the Feta, and mint leaves. Gently toss until combined.
- Add about ⅔ of the dressing, gently toss the salad, then transfer to a serving plate, on a bed of arugula, top with the rest of the Feta, and more mint if desired. Drizzle the rest of the dressing as needed. Add a little salt and pepper, to taste, if desired.
- A great salad for summer that doesn’t need any added sugar due to the sweetness of the watermelon.
- English cucumbers can be used as an alternative to the baby version. Ones without seeds are the key.
- The addition of a bit of salt and pepper after assembling the salad ingredients makes a big difference, even though there is salt and pepper in the salad.
- Freshly squeezed lime juice is best. If you have trouble getting juice from your lime, you can microwave the lime for 10-15 seconds, and it should produce more juice. Rolling it on the counter before cutting it can also help to produce more juice.
- You may make the dressing a day or two ahead of time and refrigerate, Bring to room temperature beforehand (the olive oil kind of solidifies, but you need to keep the lime juice fresh).
- You can proceed through step 2 and combine the salad ingredients and cover for 30-45 minutes before serving. You will need to pour off any accumulated juices before putting the dressing on the salad, or it may dilute the dressing.
- Salad can also be served with the dressing on the side and then added to each serving.
Serving Size:1 cup
Amount Per Serving: Calories: 166Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 379mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 5g
Watermelon Feta Salad is a refreshing blend of sweet, zesty and savory flavors in one easy low-carb summer side dish!