Watermelon Feta Salad
Ingredients: large watermelon, Persian cucumbers, small red onion, crumbled feta cheese, fresh mint leaves · 40 min cook time · 250kcal · ~₩15,200
Ingredients
0.5개 large watermelon, 1개 Persian cucumbers, 0.5개 small red onion, 4온스 crumbled feta cheese, 2큰술 fresh mint leaves, 0.25컵 extra-virgin olive oil, 1큰술 honey, 1개 lime, 1꼬집 sea salt, 1꼬집 black pepper
Instructions
1. Cut the watermelon in half. Place one half cut-side down and carefully slice off the rind vertically from top to bottom. Cut the peeled watermelon half into 0.5 to 1-inch thick slices, then cut those slices into cubes.
2. Taste the cut watermelon to gauge its sweetness, which will help determine the amount of honey needed for the dressing.
3. Prepare the dressing by combining 1/4 cup extra-virgin olive oil, about 1 tablespoon of honey (adjust based on watermelon sweetness), the juice of one whole lime, and a couple of pinches of sea salt in a jar or container. Shake well to emulsify.
4. Add the dressing to the cubed watermelon in a large bowl.
5. Add sliced Persian cucumbers, thinly sliced red onions, and crumbled feta cheese to the bowl with the watermelon.
6. Garnish with chopped fresh mint leaves, a drizzle of extra dressing, a pinch of salt, and a dash of black pepper.
7. Chill the salad in the refrigerator for at least 30 minutes, or up to three hours, to allow the flavors to meld and the watermelon to become cool and crunchy.
8. Before serving, gently toss the salad to incorporate the dressing from the bottom.
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