Vegan Classic Watermelon Feta Salad

Total time15 min

Prep time15 min

Cook time0 min

Juicy watermelon cubes and cool cucumber half-moons make the perfect base for this refreshing summer salad, with thin ribbons of red onion adding a sharp bite. A simple dressing of olive oil and fresh lime juice brings everything together, while flaky sea salt and black pepper sharpen every flavor. Torn mint leaves scattered over the top add a fragrant, herbal lift, and a pinch of red pepper flakes brings a little heat if you want it. Toss everything gently right before serving so the watermelon stays intact and every bite gets a little dressing. It's a light, colorful dish that comes together in minutes and makes a great addition to a plant-based spread.

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Ingredients

6 servings

8 cups seedless watermelon, cut into 1-inch cubes (about ½ medium watermelon)
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1 english cucumber, halved lengthwise and sliced into half-moons
6 oz feta cheese, crumbled
½ small red onion, very thinly sliced
⅓ cup fresh mint leaves, torn
2 tbsp extra-virgin olive oil
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp flaky sea salt, plus more to taste
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
Arrange the watermelon cubes and cucumber slices in a large mixing bowl or spread them across a serving platter.
2
Scatter the red onion slices evenly over the watermelon and cucumber.

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