• CRAIG BRYAN

Healthy Recipe, Watermelon-Cucumber Salad with Feta and Mint



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. – Susan Puckett

Ingredients

· ¼ cup red wine vinegar

· 2 tablespoons extra-virgin olive oil

· 1 teaspoon honey

· 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

1. Make the dressing: In a small bowl, whisk together the vinegar, olive oil, honey, salt, and pepper.

2. 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.

3. Just before serving, add the mint and toss gently to combine.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

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