Food and Recipes Side Dishes Watermelon, Cucumber, and Feta Salad Recipe 5.0 (1) 1 Review Cucumbers add a welcome crunch to this refreshing summer salad of cubed watermelon, fresh herbs, and crumbled feta cheese. You can replace the fresh mint with basil if you prefer, or use a combination of both herbs. A personal-sized seedless watermelon is just the right size for this salad, but you can also use pre-cut melon or a portion of a larger watermelon. Be sure to dress the salad right before serving it to prevent the melon and cucumbers from watering down the vinaigrette By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on February 15, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan Active Time: 30 mins Total Time: 30 mins Yield: 8 serves Ingredients 6 cups (3/4-inch) cubed seedless watermelon (from 1 personal seedless watermelon) 3 cups (3/4-inch) chopped English cucumber (from 2 English cucumbers) 1 (8-oz.) block feta cheese, cut into 3/4-inch cubes (about 2 cups) 1/2 cup red wine vinegar 1/4 cup thinly sliced shallot 2 tablespoons fresh lemon juice (from 1 lemon) 1 teaspoon thyme leaves 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 3/4 cup olive oil 1/2 cup torn mint leaves Directions Combine watermelon, cucumber, and feta in a large bowl; set aside. Combine vinegar, shallot, lemon juice, thyme, salt, and pepper in a medium bowl. Slowly drizzle in oil, and whisk until emulsified. Toss watermelon mixture with 1/2 cup of the dressing. Transfer to a serving platter, and drizzle with remaining dressing. Sprinkle with mint leaves before serving. Rate it Print