Easy Watermelon Cucumber Salad Recipe
This refreshing and delicious Watermelon Cucumber Salad is the ultimate warm-weather side dish. It is light, juicy, and bursting with flavor.
Ingredients
For the Watermelon Salad
- 1 small watermelon or ½ large watermelon, cut into small cubes
- 2-3 Persian cucumbers or 1 English cucumber, cut into small cubes
- ½ cup chopped cilantro *
- ½ cup crumbled Mexican cotija cheese **
For the Dressing
- 3 Tbsp maple syrup or honey
- 3 Tbsp lime juice
- 2 Tbsp extra virgin olive oil
- Salt and black pepper to taste (I use about a pinch of each)
Instructions
Make the Dressing:
- Whisk all of the ingredients for the dressing and set aside.
Make the Salad:
- Mix the cubed watermelon, cubed cucumbers, chopped cilantro, and crumbled cheese in a large serving bowl or dish.
Toss in Dressing:
- Gently toss in the dressing and sprinkle with more cheese right before serving.
Notes
- * I love making this recipe with fresh chopped cilantro, but you can also make it with your favorite herbs like mint, basil, chives, or parsley.
- ** Mexican cotija cheese blends beautifully with this salad; however, feta or goat cheese are also great options.
- You can make this salad 2-3 hours ahead of time! Just mix all of the ingredients for the salad and toss in the dressing right before serving.
- Refrigerate any leftover watermelon cucumber salad in an airtight container for up to 3 days.
Nutritional values are approximate and calculated per serving.
Nutrition
Calories: 258kcal, Carbohydrates: 51g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 115mg, Potassium: 775mg, Fiber: 3g, Sugar: 41g, Vitamin A: 3389IU, Vitamin C: 50mg, Calcium: 107mg, Iron: 2mg
Tried this recipe?Let us know how it was!