If you were to say ‘Think of a summer salad’ to me, this cucumber watermelon salad is exactly what would come to my mind. If you’ve found yourself here, you’re probably wondering how to make all those delicious flavors mingle together in a side dish that’ll steal the show at your next picnic, gathering, or barbecue. I got you covered! While it’s straightforward enough to put together, I have some tips and tricks I picked up over the years I’ve been making this watermelon cucumber feta salad. Here are five tips for the best watermelon cucumber salad:
Herb swap: Other fresh herbs can punch up the flavor. Consider sliced green onions or cilantro. Cheese swap: Try goat’s cheese in place of the feta. Avocado: For extra creaminess, add diced avocado to the mix. Spice it up: If you like a bit of heat, slice up some jalapeño for a crunchy texture and spicy kick. Fruity additions: My favorite fruit to add is blueberries – a handful looks pretty and adds natural sweetness. Crunch: For extra crunch, sprinkle on some chopped pistachios or roasted almonds. Greens: Arugula gives a peppery flavor.
If you have a melon baller or you’re feeling fancy, you can also cut your watermelon in half and use this nifty tool to dig out watermelon spheres.
Eye it up: Look for one that’s symmetrical in shape. It doesn’t matter if it’s oval or round, you just want to make sure it doesn’t have odd bumps or a flat side. The skin should be a darker green – if it’s pale or shiny, it’s not your guy. Size it up: Pick up your watermelon and feel how heavy it is – you want one that is heavy for its size as it indicates a higher water content, meaning juicier! Tap test: Pick up the watermelon and get it close to your ear, then give it a knock knock. You don’t want it to sound too hollow; a deeper sound means it’ll be juicier. The field spot: This is where the watermelon rested on the ground. You want to see a yellowish spot. A whiter or greener spot means it still needs time to ripen.
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