Salad: United States – Southern United States (North Carolina) – Watermelon and Cucumber Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 25 min

Ingredients

- 4 cups (approx. 600 g) seedless watermelon, cut into 1-inch (2.5 cm) cubes
- 2 cups (approx. 240 g) English cucumber, thinly sliced or halved rounds (about 1 large English cucumber)
- 1/4 cup (8 g) fresh mint leaves, thinly chiffonade
- 4 oz (115 g) feta cheese, crumbled (optional)
- 2 tbsp (20 g) red onion, very thinly sliced (or 2 scallions, thinly sliced)
- 1 small jalapeño, seeded and thinly sliced (optional, for a mild heat)
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) honey (or maple syrup)
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- Flaky sea salt, for finishing (optional)

Instructions

Short Description:
A bright, refreshing summer salad of sweet watermelon and crisp cucumbers dressed in a zesty lime vinaigrette, finished with fresh mint and optional crumbled feta. It highlights North Carolina's seasonal produce and makes a cool accompaniment to barbecues and light meals.

Regional Notes:
This North Carolina variation emphasizes locally grown watermelon and cucumbers and uses a simple lime vinaigrette rather than heavier dressings found elsewhere; fresh mint and optional feta reflect regional tastes for cool, tangy contrasts alongside sweet fruit. The salad is kept light and seasonal, suitable for southern summers and farm-stand produce.

1. Prepare produce: place watermelon cubes in a large bowl and add the sliced cucumber, thinly sliced red onion (or scallions), and jalapeño if using.
2. Make the vinaigrette: in a small bowl or jar combine the lime juice, olive oil, honey, kosher salt, and black pepper. Whisk or shake until emulsified and the honey is fully dissolved.
3. Toss salad: pour about two-thirds of the vinaigrette over the watermelon-cucumber mixture and gently toss once or twice to coat, taking care not to break up the watermelon cubes.
4. Add herbs and cheese: fold in the chiffonade mint leaves and, if using, about half of the crumbled feta so the cheese is distributed without overwhelming the salad.
5. Taste and adjust: sample a small spoonful and add remaining vinaigrette, salt, or pepper as needed. If the watermelon is very sweet, a little extra lime juice or a pinch more salt will balance flavors.
6. Chill briefly: cover and refrigerate the salad for 15–30 minutes to let flavors meld; this salad is best served well chilled but not soggy.
7. Serve: transfer to a serving bowl or platter, sprinkle the remaining crumbled feta and a small pinch of flaky sea salt on top, and garnish with a few extra mint leaves.
8. Storage note: keep leftovers chilled and consume within 24 hours for best texture; cucumbers and watermelon will soften if stored longer.