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Watermelon, Cucumber and Red Onion Salad with Feta
Watermelon, Cucumber, and Red Onion Salad with Feta is easy to prepare and makes a wonderful refreshing summertime salad perfect for picnics, barbeques, and potlucks.
Ingredients:
Servings 4
Ingredients
Salad:
- 2 cups watermelon (seedless or seeds removed and the rind removed), cut into ½” - 1” cubes
- 1 cup English cucumber, washed and unpeeled, sliced and each slice halved or quartered
- ¼ cup thinly sliced red onion
- 1/3 cup crumbled Feta cheese
- ¼ cup chopped Pistachios (optional)
- Small handful of fresh mint leaves (apx 10-12 leaves, depending on size)
- 1 tbsp freshly chopped parsley
Vinaigrette:
- 1½ tbsp white balsamic vinegar
- ½ tbsp honey
- ½ tbsp shallots or green onions, finely chopped
- 1½ - 2 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- Pinch fine sea salt
- Freshly ground black pepper, to taste
- ¼ tsp finely chopped fresh dill (optional)
Instructions
Vinaigrette: In small bowl, whisk the white balsamic vinegar, honey, onion, and Dijon mustard together. Slowly whisk in the olive oil. Season with fine sea salt and freshly ground black pepper, to taste and add the chopped dill.
Salad Assembly: Combine watermelon, cucumber, and red onion in suitable serving bowl or platter. Chop enough mint leaves to equal about ½ tablespoon and leave remainder small leaves whole. Toss mint with salad ingredients if in bowl or sprinkle over mixture on platter. Sprinkle with feta cheese, Pistachios, and fresh chopped parsley. Drizzle lightly with the vinaigrette. Serve immediately.
Recipe Notes
Yield: Apx. 4 - 5 servings
(Note: Because of watermelon’s watery nature, this salad does not do well being made far in advance of a meal nor does it hold over well to be used as a leftover. It is best eaten as soon as it is assembled.)