Description
This Strawberry Watermelon Salad is a refreshing and vibrant summer dish combining sweet strawberries, juicy watermelon, crisp cucumbers, and aromatic mint. Tossed in a light honey-balsamic dressing and optionally topped with crumbled feta cheese, it makes a perfect cool side or light meal ideal for hot days.
Ingredients
Scale
Fruits and Vegetables
- 2 cups fresh strawberries, hulled and sliced
- 4 cups watermelon, cubed (seedless preferred)
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey (or agave syrup for a vegan option)
- Salt and pepper to taste
Optional
- 1/4 cup feta cheese, crumbled
Instructions
- Wash the Fruits and Vegetables: Rinse strawberries, watermelon, cucumber, and mint leaves thoroughly under cold running water to remove any dirt or impurities.
- Hull and Slice the Strawberries: Remove the green tops from strawberries and slice them into thin pieces for easy mixing and eating.
- Cube the Watermelon: Cut the watermelon in half, then into quarters. Remove the rind carefully and cut the flesh into bite-sized cubes.
- Dice the Cucumber: Peel the cucumber if desired, then slice it in half lengthwise and scoop out the seeds. Chop the cucumber into small cubes for texture contrast.
- Slice the Red Onion: Thinly slice the red onion and soak it in cold water for about 10 minutes to mellow its sharp flavor, then drain well.
- Chop the Mint: Stack the mint leaves, roll them tightly, and slice into thin ribbons for a fresh herbal note.
- Prepare the Feta Cheese: If using, crumble the feta cheese into small pieces to sprinkle over the salad for a creamy, salty element.
- Combine the Dressing Ingredients: In a small bowl, whisk together olive oil, balsamic vinegar, and honey until emulsified.
- Season the Dressing: Add salt and pepper to taste, adjusting sweetness or acidity to your preference.
- Combine the Fruits and Vegetables: In a large bowl, gently toss together strawberries, watermelon cubes, diced cucumber, and thinly sliced red onion until evenly mixed.
- Add the Mint and Feta: Sprinkle the chopped mint leaves and crumbled feta over the salad mixture and toss lightly.
- Drizzle the Dressing: Pour the prepared dressing over the salad and gently toss again to coat all ingredients evenly with the dressing.
- Taste and Adjust: Sample the salad and adjust seasoning by adding more salt, pepper, or a squeeze of lemon juice if desired.
- Chill the Salad: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Give the salad a gentle toss before serving and transfer to a serving bowl or individual plates. Garnish with extra mint leaves if preferred.
- Enjoy: Serve this refreshing salad as a perfect summer side dish or light meal, ideal for picnics or barbecues.
Notes
- Soaking red onions in cold water helps reduce their sharpness and makes them milder in flavor.
- For a vegan option, substitute honey with agave syrup.
- Seedless watermelon is preferred to avoid seeds while eating.
- Feta cheese is optional and can be omitted to keep the salad vegan or dairy-free.
- This salad is best served chilled and consumed within 24 hours for optimal freshness.
