From Dining In: Watermelon and Cucumber Salad with Feta

May 31, 2013

Photo by Amy Shutt

This Watermelon and Cucumber Salad with Feta—from our June 2013 issue—works well with seafood dishes, offering sweet, crunchy and tangy flavors all at the same time. It makes for a refreshing salad in the warm summer months.

Servings: 6

1/2 cup thinly sliced red onion
6 cups watermelon, seeded and cut into chunks
1 English cucumber, sliced
1 Tbsp. fresh mint, chopped
1/4 cup lemon juice
1 Tbsp. honey
1/2 cup canola oil
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup crumbled feta

1. Slice the red onion and place into a bowl. Cover the onion slices with ice water and let sit for 10 minutes. Drain the onion slices and set them aside. This helps to take some of the pungent flavor out of the raw onion.

2. In a large mixing bowl, combine the watermelon, cucumber and red onion.

3. In a smaller bowl, whisk together the mint, lemon juice, honey, olive oil, salt and pepper.

4. Toss this dressing over the salad and chill for at least 30 minutes. This can be done several hours ahead of time.

5. To serve, place the salad into a bowl or serving platter and crumble the feta on top. Serve immediately.