Sweet and refreshing watermelon and cucumber combine with a honey lemon vinaigrette to make this summer salad! This recipe is ready in just 15 minutes using 10 ingredients (plus salt & pepper).
Recipe features
- Diet-friendly: vegetarian, gluten-free, soy-free, nut-free, vegan optional
- Sweet watermelon combines with bright, crisp cucumber for a refreshing and satisfying dish
- Quick & easy: ready in just 15 minutes using 10 ingredients (plus salt & pepper)
- Perfect as a side at BBQs, picnics and dinner parties
This the kind of salad you want to eat on your front porch, fan blowing and crickets chirping. It's made for summer!
Main ingredients
- Arugula adds a bright and almost spicy flavor. This is more a spring green, so if you aren't able to find any in the summer then you can swap with regular lettuce or even spinach leaves.
- Watermelon: I like to refrigerate my watermelon the night before making this salad so that the salad is cold.
- Avocado: Choose a just ripe avocado. The avocado is ripe if it yields slightly to a gentle press.
- Cucumber: I leave the seeds in but you can remove them if you prefer.
- Feta adds a nice saltiness. Goat cheese crumbles would probably work if you don't like feta.
Step by step instructions
You could simply throw all of the ingredients together and end up with a delicious salad, but layering the salad is the way to go.
This makes for a great presentation and makes it so that you have a taste of each ingredient in every bite.
Layer your ingredients on a flat dish (I use a bread platter!) for easy serving:
- Arugula
- Watermelon
- Cucumber and sprinkle of salt
- Avocado
- Feta
- Vinaigrette
- Garnish
Recipe FAQ and expert tips
- Make it vegan: Omit the feta and swap honey with agave to make a similarly delicious 100% plant based salad.
- Save time: Slicing your own watermelon is more affordable but takes more time and makes for a lot of extra watermelon. Buy presliced for quicker prep. If you do slice your own watermelon you can freeze leftover slices for a cool treat!
Most components of this salad can be made up 24 hours in advance. To do this, assemble everything except for the avocado. Wait to add the avocado until last minute because it will turn brown when exposed to air (it's still edible but not as attractive!).
You can make the vinaigrette ahead but wait to pour it onto the salad until just before serving.
This salad is best served immediately but can be kept as leftovers. Leftovers will keep covered and refrigerated 2-3 days. Avocado will brown when exposed to air so it is really best served immediately. I recommend leaving off the dressing if you plan to keep as leftovers because the dressing will wilt the greens when kept as leftovers.
I love this recipe with my vegetable gyros, portobello burgers and zucchini fritters. It also goes really well with sweet potato black bean burgers or regular black bean burgers.
Looking for more summer recipes?
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Watermelon Cucumber Salad with Lemon Honey Vinaigrette
Ingredients
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice from 1-2 lemons
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- ½ teaspoon coarse salt divided in half
- 2 handfuls arugula about 2 cups
- 1 pound cubed watermelon
- ½ large cucumber half moons
- 1 large avocado cubed
- 2 tablespoons feta
- red pepper flakes and freshly ground black pepper to taste
- fresh dill for garnish
Instructions
- Make the vinaigrette in a small bowl by whisking together: olive oil, lemon juice, white wine vinegar, honey and ¼ teaspoon coarse salt. Set aside.
- Assemble the salad in a shallow serving dish. Make a bed of arugula. Sprinkle layers in the following order: cubed watermelon, sliced cucumber, sprinkle remaining ¼ teaspoon coarse salt, cubed avocado, feta.
- Just before serving, drizzle with the vinaigrette. Top with freshly ground black pepper and red pepper flakes, to taste. Garnish with fresh dill. Enjoy!
Notes
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