Watermelon and Cucumber Salad with Fresh Raspberry Balsamic Vinaigrette

Makes 4 - 6 Servings
This refreshing salad of watermelon and cucumber is a raspberry rhapsody with notes of fresh raspberry playing throughout. The vinaigrette is made thick and dense with fresh raspberries, sweetened with honey, balanced with balsamic vinegar and extra virgin olive oil.
serve with:
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  • 1 cup (125g) fresh raspberries
  • 1 tablespoon (15ml) honey
  • ⅛ cup (60ml) balsamic vinegar
  • ⅛ cup (60ml) extra virgin olive oil
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon  (5ml) kosher salt


  • 4 cups (80g) arugula
  • 2 cups (300g) watermelon, cubed in bite-size pieces
  • 1 English cucumber, cubed in bite-size pieces
  • 4 tablespoons (8g) fresh mint, chopped


  • ¼ cup (30g) raspberries
  • ¼ cup (39g) feta
  • sea salt
  • sprig of fresh mint


Begin by making the dressing. Place raspberries and honey into a medium bowl and mash together until blended into a pureé.   In a medium mason jar, combine the raspberry pureé, balsamic vinegar, olive oil, lemon juice and salt.  Place the lid securely on top and shake until fully emulsified.  Set aside. 

This salad exudes color and texture.  Begin by laying out a base of arugula onto a shallow bowl.   Next, arrange the cubes of watermelon and cucumber over the arugula.  Sprinkle the top with the crumbled feta and chopped mint. Season with sea salt. Garnish with fresh raspberries and a sprig of fresh mint. Chill for 30 minutes before serving.

When ready to serve, drizzle the top of the salad with the dressing.  Have the remaining dressing on hand for further drizzling as needed.


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