Vegan Watermelon Feta Salad

Total time15 min

Prep time15 min

Cook time0 min

Sweet, juicy watermelon cubes and crisp cucumber half-moons come together in this refreshing summer salad, tossed in a bright dressing of fresh lime juice and good olive oil. Torn mint leaves add a cooling herbal lift, while a scatter of chili flakes brings just enough heat to keep things interesting. Every bite balances cool, crunchy, tangy, and a little spicy, and the whole thing comes together in minutes with no cooking required. It's a light, hydrating dish that's perfect for hot days, easy to double for a crowd, and a great pick for a vegan spread on the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 cups seedless watermelon, cut into ¾-inch cubes
Fresh Seedless Watermelon Mini Watermelon Seeded Whole Watermelon Organic Mini Seedless Whole Watermelon Red Seedless Watermelon
See all
1 english cucumber, halved lengthwise and sliced into half-moons
3 oz feta cheese, crumbled
¼ cup fresh mint leaves, torn
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp extra-virgin olive oil
¼ tsp fine sea salt
¼ tsp black pepper, freshly ground
¼ tsp chili flakes (optional)

Instructions

1
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until combined.
2
Add the watermelon cubes and cucumber slices to a large mixing bowl. Pour the dressing over the top and toss gently to coat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!