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Cucumber and Watermelon Salad with Feta Cheese

Serves 4.


    Cucumber and Watermelon Salad with Feta Cheese

    This salad, with its cool cucumbers and watery watermelon, is so thirst quenching it is like drinking a very flavourful glass of water!


    Cucumber and Watermelon Salad with Feta Cheese


    • 2 English cucumbers, skin on
    • 1 Tbsp (15 mL) finely chopped mint, and some leaves for garnish
    • 1 cup (250 mL) crumbled feta cheese
    • 3 cups (750 mL) cubed, de-seeded watermelon
    • Pinch of salt
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 1 Tbsp (15 mL) fresh lemon juice
    • 1/2 cup (125 mL) chopped pistachios


    Per serving:

    • calories266
    • protein10g
    • fat17g
      • saturated fat6g
      • trans fat0g
    • carbohydrates23g
      • sugars14g
      • fibre4g
    • sodium363mg



    Using vegetable peeler or mandoline, slice cucumbers very thinly lengthwise to create ribbons. Place in large bowl; add mint, feta, watermelon, and salt.


    In small bowl, whisk together oil and lemon juice and pour over salad. Let stand at room temperature for 30 minutes. Add pistachios, garnish with mint leaves, and serve.


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    This recipe is part of the Beat the Heat with Salads collection.



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    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.