Hold on to Summer for Just a Little Longer: Watermelon Salad Recipe

Sweet, juicy, and delicious. Those are probably the best adjectives to describe a watermelon, a refreshing summer fruit eaten in myriad ways.

A Healthy People Pleaser

Watermelon season in the US and Canada is usually from May to September, often selling quickly in stores. Its popularity is not only due to its delicious taste, but also because it is very low in calories — only 46 calories per cup!

Watermelon has many nutrients, including Vitamin C, Vitamin A, Potassium, Magnesium, and Vitamins B1, B5 and B6.

It is high in carotenoids, including beta-carotene, and lycopene (which act as antioxidants in the body).

Watermelon also contains citrulline, which is an important amino acid that boosts nitric oxide production in the body, helping your arteries relax to improve blood flow and circulation.

Recipe: Watermelon, Cucumber, Mint and Feta Medley

This balanced salad is quick and straightforward. You can substitute the feta cheese for any other cheese you may have on hand (a cup of chopped mozzarella balls works really well here too). You can also go easy on the dressing if you so please.

Serves 4-6.


  • 4 cups watermelon, cubed
  • 1 1/2 cups Persian cucumbers, chopped or sliced round
  • 1 medium sprig of mint, in small leaves or julienned
  • 1/2 cup feta cheese, crumbled
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • salt and pepper to taste


  • Place watermelon cubes and sliced cucumber into a large salad bowl.
  • In a small cup, whisk together the olive oil, lime juice and salt and pepper.
  • Drizzle the dressing onto watermelon and cucumber mixture. Toss to coat.
  • Sprinkle salad with feta cheese, garnish with mint, and serve immediately to keep the cucumbers from getting soggy.

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