Paula Deen Watermelon & Cucumber Salad

Paula Deen watermelon & cucumber salad takes 20 minutes and a seedless watermelon, English cucumber and fresh mint to make a cool, crisp summer side dish. Try this easy no-cook watermelon feta salad for your next cookout, potluck or Sunday dinner, since it's make-ahead friendly and feeds 4 to 6 people.

Slice the mint and basil into thin ribbons, because whole leaves clump together and leave some bites bland. Skip the ribbons and the fresh herb flavor never spreads evenly through the sweet watermelon.

Paula keeps the dressing to a pinch of salt and a drizzle of balsamic glaze, so the watermelon stays the star instead of getting buried under a vinaigrette. Adding the feta last also keeps the cubes white and creamy rather than turning pink and mushy from the juice.

Paula Deen Watermelon and Cucumber Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking timeminutes

Calories

130

kcal

Juicy watermelon cubes and crunchy cucumber slices get tossed with ribbons of mint and basil, then topped with salty feta. A drizzle of syrupy balsamic glaze ties the sweet, salty and fresh flavors together.

Ingredients

• 1 (5-pound) seedless watermelon, chopped
  

• 1 English cucumber, sliced
  

• fresh mint to taste, sliced chiffonade-style
  

• fresh basil to taste, sliced chiffonade-style
  

• crumbled feta cheese, to taste
  

• pinch salt
  

• balsamic glaze, to taste
  

Directions

• Chop the watermelon: Cut the 5-pound seedless watermelon into bite-size chunks and slice the English cucumber into rounds. Then drop both into a large mixing bowl.
• Slice the herbs: Stack the fresh mint and basil leaves, roll them up tightly and slice them into thin ribbons. Add as much of each as you like, since the amount is up to your taste.
• Season and toss: Sprinkle a pinch of salt over the watermelon, cucumber, mint and basil. Then mix gently so the herbs spread through the fruit without breaking it apart.
• Add the feta: Toss in the crumbled feta cheese, using as much as you like. Fold it in lightly so the pieces stay chunky and the salad doesn't turn watery.
• Drizzle and serve: Drizzle the balsamic glaze over the top to your taste. Serve right away while the watermelon is cold and the cucumber is still crisp.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make watermelon cucumber salad ahead of time?

You can chop the watermelon and cucumber a few hours ahead and keep them chilled in separate containers. Toss in the salt, herbs, feta and glaze just before serving, because the salt pulls water out of the fruit and makes the salad soggy if it sits.

Can I use regular cucumbers instead of English cucumber?

Yes, but peel them and scoop out the seeds first, since regular cucumbers have tougher skin and watery, bitter seeds. English cucumbers are milder and have thin skin, which is why the recipe calls for them.

How do I store leftover watermelon salad?

Keep leftovers in an airtight container in the fridge and eat them within a day. The watermelon releases juice as it sits, so drain off the extra liquid before serving and add a fresh drizzle of glaze.

What can I use if I don't have balsamic glaze?

Simmer regular balsamic vinegar in a small saucepan until it reduces by half and coats a spoon. A little honey stirred into plain balsamic vinegar also works in a pinch, though it will be thinner.

What's the most common mistake with this salad?

Dressing it too early is the big one, because salt draws the juice out of the watermelon and leaves a puddle in the bottom of the bowl. Chill the fruit well and toss everything together right before it goes on the table.