Watermelon Wedge Salad with Feta and Cucumber
A showstopper of a watermelon salad, topped with tomatoes, cucumbers feta cheese and fresh basil and mint. Slice this pretty salad into fun wedges for serving and snacking.
Ingredients
- 1 1 1/2-inch-thick round slice of seedless watermelon
- 2 teaspoons red wine or balsamic vinegar
- 1 tablespoon finely chopped shallot or red onion
- Sea salt to taste
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 cup cherry or grape tomatoes in assorted colors quartered
- 1 Persian cucumber thinly sliced
- 1/2 cup (15 g) fresh mint cilantro or basil leaves (or a combination)
- 3/4 cup (95 g) crumbled feta cheese
- 1/2 teaspoon crushed red chili or to taste
Instructions
- Slice the watermelon into six wedges and arrange on a large serving platter
- In a large bowl, whisk the vinegar, shallot and 1/2 teaspoon salt until the salt dissolves. Whisk in the oil.
- Add the tomatoes and cucumber to the bowl and gently toss to coat with the dressing.
- Spoon the tomato mixure over the watermelon. Top with the herb leaves, feta and crushed red chili to taste. Enjoy!
Notes
You can slice up the watermelon up to one day ahead, but it's best to assemble the salad right at serving time to keep it from getting soggy.
The recipe is easily multiplied.
HOW TO SLICE A WATERMELON:
- Choose a medium-sized seedless watermelon. Wash the skin and pat dry.
- Trim off the stem end with a large, sharp chef's knife.
- Cut a thin piece of skin off one side of the melon. This will allow the melon to sit flat on your cutting board without rolling around.
- Slice off a 1 1/2-inch round slab.
- Cut the slab into 6 wedges.
Nutrition
Serving: 1gCalories: 347kcalCarbohydrates: 60gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 17mgSodium: 224mgPotassium: 941mgFiber: 4gSugar: 48gVitamin A: 4687IUVitamin C: 68mgCalcium: 157mgIron: 2mg