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Watermelon, Mint, Cucumber and Feta Wedge

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Watermelon season is in full swing. Nothing is more refreshing than some ice-cold watermelon on a hot summer day.

Recipe Calories
Calories 45 calories
Recipe Fat
Fat 2.5 grams total fat
Recipe Prep Time
Prep Time 10 minutes
Recipe Cook Time
Cook Time 0 minutes
Recipe Yield
Yield Serves 6


  • 1 1/2-inch thick round slide of seedless watermelon
  • 1/2 lime, juiced
  • 1 tablespoon finely sliced red onion
  • 1/8 teaspoon sea salt
  • 1/2 cucumber, thinly sliced
  • 1/2 cup fresh basil or mint leaves
  • 1/4 cup crumbled feta cheese
  • 1/4 jalapeno, finely sliced, or 1/4 teaspoon of red chili flakes (optional)


  1. Slice the watermelon into six wedges and arrange on a large serving platter
  2. In a large bowl, whisk the lime juice, red onion and 1/8 teaspoon salt until the salt dissolves
  3. Add the cucumber to the bowl and gently toss to coat with the dressing
  4. Spoon the tomato mixture over the watermelon. Top with basil or mint leaves, feta and jalapeno or crushed red chili to taste. Enjoy!

Tips for selecting a good watermelon:

Look for a melon that is:

  • Firm
  • Symmetrical
  • Free of bruises, cuts or dents
  • It should feel heavy for its size
  • Look for the creamy yellow spot (from where it sat in the field and ripened in the sun)

Steps for cutting up a watermelon to make this salad:

Choose a medium-sized seedless watermelon. Wash the skin and pat dry.

Trim off the stem end with a large, sharp chef’s knife.

Cut a thin piece of rind off the bottom. This will allow the melon to sit upright on your cutting board without rolling around.

Slice off a 1 1/2-inch round slab.

Cut the slab into 6 wedges.

Repeat as necessary.

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