Anti Inflammatory Lime-Dressed Watermelon Feta Salad
Few salads hit as hard in summer as this one — juicy watermelon cubes, cool cucumber half-moons, salty crumbled feta, and a shower of torn fresh mint all tossed in a bright lime and extra-virgin olive oil dressing. Every ingredient here pulls real weight, and together they create something that feels both refreshing and genuinely satisfying. Extra-virgin olive oil is one of the most well-studied anti-inflammatory ingredients you can reach for, and pairing it with fresh lime juice and black pepper makes a simple dressing that's as functional as it is delicious. Watermelon itself is loaded with lycopene and high water content, so this salad works hard without asking much of you in the kitchen. The whole thing comes together in just a few minutes with no cooking required — just a quick whisk, a gentle toss, and it's ready to serve four. A pinch of crushed red pepper flakes at the end adds a subtle kick if you want it, but the salad is equally stunning without. It's the kind of dish that disappears fast at a table, so don't be surprised if you're making it again before the week is out.
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Learn more →Ingredients
4 servings
- 6 cups seedless watermelon, cut into 1-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 4 oz feta cheese, crumbled
- ¼ cup fresh mint leaves, torn
- ¼ small red onion, very thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp ground black pepper
- ¼ tsp flaky sea salt, or to taste
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lime juice, black pepper, and salt until combined.
- 2
Add the watermelon cubes, cucumber, and red onion to a large mixing bowl. Drizzle the dressing over the top and toss gently until everything is lightly coated.
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