Introduction

This Strawberry, Watermelon, Feta & Mint Cucumber Salad is a refreshing and vibrant dish perfect for warm days. Combining sweet fruit, crisp cucumber, and tangy feta with fresh herbs and a zesty dressing, it’s simple to make yet packed with flavor. You’ll find yourself reaching for it again and again.

Strawberry Watermelon Feta & Mint Cucumber Salad Recipe - Recipe Image

Ingredients

2 cups of sliced organic strawberries
2 cups of cubed organic watermelon
2 cups of semi-thick cucumber rounds, sliced in half
Handful of fresh mint leaves (basil also works nicely)
3/4 cup of crumbled goat’s milk feta
1 tsp of sumac
Balsamic Vinaigrette:

Juice of 1 lemon
1/3 cup of balsamic vinegar
Sea salt and coarse black pepper to taste
2-3 tablespoons of extra virgin olive or avocado oil

Or try this Homemade Lemon Poppyseed Dressing:

3 tbsp of raw honey
3 tbsp of white vinegar or apple cider vinegar
2 tablespoons of extra virgin olive oil
1 tbsp of lemon juice
3 tbsp of real, full-fat mayo
1 tbsp of poppy seeds
1/2 cup full fat Greek yogurt

Instructions

Step 1: Prepare the fruits and vegetables by slicing the strawberries, cubing the watermelon, and cutting the cucumber into semi-thick rounds, then slicing them in half.
Step 2: In a large bowl, combine the strawberries, watermelon, cucumber, fresh mint leaves, crumbled feta, and sumac.
Step 3: Choose your dressing: whisk together the ingredients for either the balsamic vinaigrette or the lemon poppyseed dressing until well combined.
Step 4: Toss the salad gently with the dressing to coat all ingredients evenly. Garnish with additional fresh mint leaves.
Step 5: Serve the salad cold and enjoy immediately for the freshest taste. If preparing ahead, keep the dressing separate and toss just before serving to avoid wilting.

Tips & Variations

Add mango chunks, thinly sliced pickled red onions, raspberries, or fresh basil for extra layers of flavor.
Swap goat’s milk feta with fresh burrata, mozzarella balls, or goat cheese for different textures.
Try mixing in asparagus, organic baby spinach, fresh arugula, or lemony massaged kale to turn this into a more robust salad.
Use organic and fresh produce for the best taste and texture.
If not eating immediately, keep dressing separate to prevent ingredients from wilting or fermenting.

Storage

Store the salad without dressing in an airtight container in the refrigerator for up to one day. Keep the dressing separate and add just before serving to maintain freshness and texture. Leftover dressed salad may become watery or wilted, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the fruits and vegetables in advance, but it’s best to store the salad and dressing separately and toss them together just before serving to keep everything crisp and fresh.

What can I use if I don’t have sumac?

If you don’t have sumac, you can omit it or use a small amount of lemon zest or a light sprinkle of smoked paprika for a slightly tangy or smoky flavor.