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A Tasty Wrap Up for National Salad Month

Watermelon-Cucumber Salad with Feta and Mint

Watermelon and cucumber are more than 90 percent water. They’re also good sources of fiber, vitamin C, and minerals. Plus, they’re delicious — especially when tossed in a tangy vinaigrette along with cooling fresh mint and chunks of feta for a creamy, salty contrast. SERVES 4. – Susan Puckett


  • ¼ cup red wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon honey

  • ¼ teaspoon fine sea salt (plus more, to taste)

  • ¼ teaspoon freshly ground black pepper (plus more, to taste)

  • 4 cups diced watermelon

  • 1 medium English cucumber, trimmed and diced

  • 3 scallions, trimmed and thinly sliced

  • 3 ounces feta cheese, cubed

  • ¼ cup chopped fresh mint


  1. Make the dressing: In a small bowl, whisk together the vinegar, olive oil, honey, salt, and pepper.

  2. Make the salad: In a large bowl, combine the watermelon, cucumber, scallions, and feta. Drizzle with the dressing and toss gently. The salad may be refrigerated up to 2 hours at this point.

  3. Just before serving, add the mint and toss gently to combine.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at

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