← Recipe archiveLunch
Watermelon Salad
Juicy watermelon with mint, lime, and salty cheese — picnic sunshine you can eat with a fork.
DifficultyEasyTotal time15 minServes4
Overview
Prep15 min
Cook0 min
Total15 min
Servings4
DifficultyEasy
Ingredients
Equipment
- Wide bowl
- Knife
- Small bowl
- Whisk
Method
01
Cube the melon
Cut watermelon into bite-sized cubes and place in a wide bowl. Add optional cucumber if you want extra crunch.
02
Make the dressing
Whisk lime juice, olive oil, and a pinch of salt until shiny.
03
Toss and finish
Pour dressing over watermelon, add mint, and toss gently. Top with feta and a little pepper. Serve right away.
Tips
NoteAurora prefers the garnish. I prefer the last bite.
NoteMake it once, then make it yours with tiny swaps.
NoteLeftovers are friends if you store them kindly.
Nutrition
Caloriesvaries
NoteApproximate; depends on servings and toppings
Storage
RefrigeratorStore covered and reheat gently when needed.
Best freshFlavor and texture are happiest the day you make it.
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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