WATERMELON CUCUMBER FETA SALAD WITH OLIVES, RADISH, MINT - CRISP, BRIGHT, REFRESHING, PERFECT SUMMER.
Prep Time: 15 minutes
Cook Time: 0 minute
Servings: 4
INGREDIENTS:
Produce
- 1 small seedless watermelon, scooped into balls (about 4 cups)
- 3 Lebanese cucumbers, sliced into half-moons
- 1 small red onion, thinly sliced into rings, soaked in ice water
- 4 radishes, thinly sliced
- 2 tbsp fresh mint, very finely minced
Dairy
- 200 g feta cheese, diced
Pantry
- ½ cup whole Kalamata olives with pits
- 3 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- Salt & freshly cracked black pepper, to taste
METHOD
- Prepare the onion — Thinly slice the red onion into rings and soak in ice water for 10 minutes to soften the sharp bite. Drain well.
- Assemble the base — In a large mixing bowl, combine the watermelon balls, cucumber slices, radish slices, and drained red onion.
- Add feta, olives & mint — Gently fold in the diced feta, whole Kalamata olives, and finely minced mint.
- Dress the salad — Drizzle with olive oil and white balsamic vinegar. Season with a pinch of salt and freshly cracked pepper.
- Serve — Toss gently to coat, transfer to a serving platter, and enjoy immediately while fresh and chilled.
By Laurent Dagenais