Watermelon and cucumber are more than 90 percent water. They’re also good sources of fiber, vitamin C, and minerals. Plus, they’re delicious — especially when tossed in a tangy vinaigrette along with cooling fresh mint and chunks of feta for a creamy, salty contrast.
SERVES 4.
Ingredients
- ¼ cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey (from local bee if you can get it)
- ¼ teaspoon fine sea salt (plus more, to taste)
- ¼ teaspoon freshly ground black pepper (plus more, to taste)
- 4 cups diced watermelon
- 1 medium English cucumber, trimmed and diced
- 3 scallions, trimmed and thinly sliced
- 3 ounces feta cheese, cubed
- ¼ cup chopped fresh mint
Instructions
- Make the dressing: In a small bowl, whisk together the vinegar, olive oil, honey, salt, and pepper.
- Make the salad: In a large bowl, combine the watermelon, cucumber, scallions, and feta. Drizzle with the dressing and toss gently. The salad may be refrigerated up to 2 hours at this point.
- Just before serving, add the mint and toss gently to combine.
Coach Paul
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