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Watermelon, Cucumber & Feta Salad
Juicy watermelon cubes mingle with crisp cucumber and briny feta, all bathed in a honey-kissed red wine vinaigrette. Fresh mint lifts each bite with cool, sweet, and tangy harmony.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 9
Nutrition per Serving
- Calories
- 219
- Protein
- 5g
- Carbs
- 15g
- Fat
- 16g
- Fiber
- 1g
- Sugar
- 12g
- Sodium
- 362mg
Ingredients
- 1/2 cup red-wine vinegar
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup extra-virgin olive oil
- 5 cups cubed seedless watermelon
- 1 English cucumber, chopped
- 6 ounces feta cheese, cut into 3/4-inch cubes
- 1/2 cup thinly sliced red onion
- 2 tablespoons chopped fresh mint
Instructions
- Whisk 1/2 cup vinegar, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; gradually whisk in 1/4 cup oil until completely incorporated.
- Combine 5 cups watermelon, 1 cucumber, 6 ounces feta and 1/2 cup onion in a large bowl. Gently stir in 1/2 cup of the vinaigrette. Refrigerate for at least 20 minutes or up to 2 hours.
- Just before serving, gently stir in 2 tablespoons mint; drizzle with the remaining vinaigrette. Recipe developed by Pam Lolley