Watermelon, Cucumber, and Feta Mint Salad

• 4 cups diced watermelon
• 2 cups diced cucumber
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a large bowl, combine the diced watermelon and cucumber.
2. 2 Gently fold in the crumbled feta and chopped mint.
3. 3 Whisk together olive oil and red wine vinegar, then drizzle over the salad.
4. 4 Season with salt and pepper to taste.
5. 5 Gently toss to combine all ingredients without mashing the watermelon.
6. 6 Serve immediately for the best texture and flavor.

Equipment

• Large mixing bowl
• Chef's knife
• Cutting board

Variations

• Add diced red onion for a bit of crunch and tang.
• Substitute feta with goat cheese for a tangy twist.

Substitutions

• Use balsamic vinegar instead of red wine vinegar for a sweeter note.
• Substitute feta with a dairy-free alternative for a vegan option.

Pairings

• Grilled fish or chicken
• Warm pita bread
• A chilled white wine or sparkling water with lime

Nutrition

Tips

• For an extra kick, sprinkle with a pinch of chili flakes.
• Chill the watermelon and cucumber in the fridge before assembling for an even cooler treat.

Storage

Store in an airtight container in the refrigerator for up to 4 hours. Best served fresh.

Freezing: Does not freeze well due to the texture of the watermelon and feta.

Serving Suggestions

• Pair with grilled chicken or shrimp for a light meal.
• Serve alongside pita bread for a refreshing appetizer.

FAQ