I know we’ve all been saying it, but this heat is killer. One of the only things that really get me through in the middle of these humid days is the promise of a freshly cut watermelon when I’m back home. The hydration and subtle sweetness of a perfectly ripe watermelon really go unmatched. I wanted to carry this delicious fruit over into dinner time because the heat does not let up by then these days. Combined with crispy cucumber, bright and salty feta, and a sweet, tangy dressing, this salad is a winner all around. The mint ties all the flavors together for a sweet and savory side dish that everyone will love.
1/2 large seedless watermelon (or 1 personal watermelon, about 5 cups cubed watermelon)
1 slicing cucumber (or 2-3 Kirby cucumbers)
3 oz of crumbled feta
A handful of mint leaves (removed from stems)
1/4 cup of olive oil
1 tablespoon of honey
2 tablespoons of yuzu vinegar (or lime juice)
Salt and pepper to taste
- Cut your watermelon from the rind and into cubes. Chop your cucumbers into similarly sized pieces.
- Stir together yuzu vinegar, olive oil, honey, and salt and pepper to create dressing.
- In a large bowl, pour your dressing on watermelon and cucumber and mix to distribute.
- Top with crumbled feta and mint leaves and serve immediately.
