Watermelon Cucumber Salad Recipe – With Basil, Feta, And Balsamic Glaze

I paired basil, feta, and a balsamic glaze in my Watermelon and Cucumber Salad to reveal an unexpected twist.

I’ve been making a summer side that keeps people guessing. Bright cubes of seedless watermelon meet crisp slices of English cucumber in a salad that looks like it belongs on a picnic table and in a fancy restaurant at the same time.

I call it my take on a Cucumber Watermelon idea, part art project and part snack attack. It somehow feels both reckless and exact, a Watermelon And Cucumber Salad that makes you raise an eyebrow and reach for more.

And yes, it photographs weirdly well, so be warned, you might make it just for the likes.

Ingredients

• Juicy mostly water, natural sugars, gives sweetness and hydration, vitamin C boost.
• Crisp, low calorie, hydrating, a little fiber, fresh crunch to balance sweetness.
• Fragrant herb, adds peppery sweet notes, antioxidants, bright herbal lift, kind of zesty.
• Salty tang, creamy texture, provides protein and calcium, savory contrast, a little briny.
• Sweet and tangy, concentrated flavor, adds depth and glossy finish, more complex.
• Round mouthfeel, healthy monounsaturated fats, helps flavors bloom, it’s silky.
• Bright acid cuts richness, adds citrus tang and fresh balancing zip.

Ingredient Quantities

• about 4 cups seedless watermelon, cubed
• 1 English cucumber, sliced
• a handful (~1/2 cup) fresh basil leaves, torn
• 4 ounces feta cheese, crumbled
• 1/4 small red onion, thinly sliced
• 3 tablespoons balsamic glaze (store bought) OR 1/2 cup balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lime juice or lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

How to Make this

1. Cube about 4 cups seedless watermelon and put it in a colander or on paper towels to drain a few minutes so it wont be too watery.

2. Slice 1 English cucumber, then if it looks watery sprinkle a little kosher salt, let sit 10 minutes and pat dry with a towel.

3. Thinly slice 1/4 small red onion and soak it in cold water for 5 minutes to mellow the bite, then drain.

4. Tear a handful of fresh basil leaves roughly with your fingers so they dont bruise, and crumble 4 ounces feta with your hands or a fork.

5. If you have store bought balsamic glaze use 3 tablespoons. If you only have balsamic vinegar pour 1/2 cup into a small saucepan, simmer gently until it reduces to about 3 tablespoons and coats the back of a spoon, about 10 to 15 minutes, then let cool.

6. Whisk together 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lime or lemon juice, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to make a light dressing. Taste and adjust salt if needed.

7. In a large bowl combine the drained watermelon, cucumber, drained onion and torn basil. Pour the dressing over and toss gently so the cubes dont break up.

8. Add the crumbled feta and fold it in lightly, you want some creamy bits but not a totally smashed mess.

9. Transfer to a serving plate, drizzle the balsamic glaze over the top sparingly, give a final sprinkle of black pepper and serve right away or chill for 10 to 15 minutes. Leftovers will get watery so eat within a day.

Equipment Needed

1. Large cutting board
2. Sharp chef’s knife
3. Colander or paper towels for draining the watermelon and cucumber
4. Large mixing bowl
5. Small bowl plus a whisk or fork for the dressing
6. Small saucepan for reducing balsamic if you need to make glaze
7. Measuring spoons and a 1/2 cup measure
8. Serving plate and a large spoon or spatula for gentle tossing and serving

FAQ

Watermelon Cucumber Salad Recipe – With Basil, Feta, And Balsamic Glaze Substitutions and Variations

• Watermelon: swap with cantaloupe or honeydew, they give the same sweet juicy pop and keep the salad summery.
• Cucumber: use jicama or thinly sliced green apple for crunch if you want less water and a bit more bite.
• Basil: replace with fresh mint for a bright lift, or arugula if you want a peppery note instead.
• Feta cheese: try crumbled goat cheese for creaminess or cotija for a saltier crumb, adjust the salt accordingly.

Pro Tips

1. Pick a firm, sweet watermelon and keep it very cold till right before serving, that way the cubes hold shape and taste way better, also pat them dry or let them sit in a colander so your salad doesn’t get soggy.

2. Salt the cucumber lightly and give it 10 minutes then blot it dry, this pulls out excess water but dont overdo the salt or the cucumber will get limp.

3. If you make a balsamic reduction watch it closely on low heat and swirl the pan instead of stirring, it goes from perfect to burned real fast; you can add a little honey or maple if your melon is super sweet and you want more balance.

4. Add the dressing first and fold gently, then crumble most of the feta in but save a few big chunks to drop on top for texture and looks, too much mixing will turn the feta into a mushy paste.

5. If you need to prep ahead, keep components separate: watermelon and cucumber in one container, onion and basil in another, dressing in a jar and feta in a little bag or tub, toss just before serving because leftovers get watery fast.

Watermelon Cucumber Salad Recipe – With Basil, Feta, And Balsamic Glaze

Recipe by Tina Simpson

0.0 from 0 votes

I paired basil, feta, and a balsamic glaze in my Watermelon and Cucumber Salad to reveal an unexpected twist.

Pin

Servings

4

servings

Calories

196

kcal

Equipment: 1. Large cutting board
2. Sharp chef’s knife
3. Colander or paper towels for draining the watermelon and cucumber
4. Large mixing bowl
5. Small bowl plus a whisk or fork for the dressing
6. Small saucepan for reducing balsamic if you need to make glaze
7. Measuring spoons and a 1/2 cup measure
8. Serving plate and a large spoon or spatula for gentle tossing and serving

Ingredients

• about 4 cups seedless watermelon, cubed

• 1 English cucumber, sliced

• a handful (~1/2 cup) fresh basil leaves, torn

• 4 ounces feta cheese, crumbled

• 1/4 small red onion, thinly sliced

• 3 tablespoons balsamic glaze (store bought) OR 1/2 cup balsamic vinegar

• 1 tablespoon extra virgin olive oil

• 1 tablespoon fresh lime juice or lemon juice

• 1/4 teaspoon kosher salt

• 1/8 teaspoon freshly ground black pepper

Directions

• Cube about 4 cups seedless watermelon and put it in a colander or on paper towels to drain a few minutes so it wont be too watery.
• Slice 1 English cucumber, then if it looks watery sprinkle a little kosher salt, let sit 10 minutes and pat dry with a towel.
• Thinly slice 1/4 small red onion and soak it in cold water for 5 minutes to mellow the bite, then drain.
• Tear a handful of fresh basil leaves roughly with your fingers so they dont bruise, and crumble 4 ounces feta with your hands or a fork.
• If you have store bought balsamic glaze use 3 tablespoons. If you only have balsamic vinegar pour 1/2 cup into a small saucepan, simmer gently until it reduces to about 3 tablespoons and coats the back of a spoon, about 10 to 15 minutes, then let cool.
• Whisk together 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lime or lemon juice, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to make a light dressing. Taste and adjust salt if needed.
• In a large bowl combine the drained watermelon, cucumber, drained onion and torn basil. Pour the dressing over and toss gently so the cubes dont break up.
• Add the crumbled feta and fold it in lightly, you want some creamy bits but not a totally smashed mess.
• Transfer to a serving plate, drizzle the balsamic glaze over the top sparingly, give a final sprinkle of black pepper and serve right away or chill for 10 to 15 minutes. Leftovers will get watery so eat within a day.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 281g
• Total number of serves: 4
• Calories: 196kcal
• Fat: 9.6g
• Saturated Fat: 5g
• Trans Fat: 0g
• Polyunsaturated: 0.59g
• Monounsaturated: 3.5g
• Cholesterol: 25mg
• Sodium: 364mg
• Potassium: 359mg
• Carbohydrates: 23.35g
• Fiber: 1.08g
• Sugar: 18.7g
• Protein: 5.5g
• Vitamin A: 750IU
• Vitamin C: 17.2mg
• Calcium: 166mg
• Iron: 0.8mg