Monday, June 17, 2013

Watermelon and Cucumber Salad

Summertime just SCREAMS for watermelon salads. I never understood the appeal of putting salt on watermelon until last year when I made a great watermelon with basil salad, which called for a coarse salt and olive oil. Amazing. And something that I likely make again this summer.

This particular watermelon side dish has a few different elements to it, but involves the same general concept:  salt and sweet is always a winning combo in my playbook. So give this salad a whirl the next time you're asked to bring something light to accompany a heavier summer meal.

Watermelon and Cucumber Salad (serves 6 as side dish)

  • 6 cups watermelon, cut into 1-inch pieces
  • 1 cup coarsely chopped watercress
  • 3/4 cup thinly sliced Vidalia onion
  • 1 medium English cucumber, sliced (about 3 cups)
  • 2 TB chopped fresh mint
  • 2 TB chopped fresh cilantro
  • 2 TB fresh lime juice
  • 2 tsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 2 oz reduced-fat feta cheese, crumbled (about 1/2 cup)
  • Mint sprigs (optional) 


Combine watermelon, watercress, onion and cucumber in a large bowl.

Combine mint, cilantro, lime juice and olive oil in a small bowl, stirring with a whisk. Add juice mixture and salt to watermelon mixture; toss gently to coat.

Sprinkle with feta; garnish with mint sprigs, if desired.

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