Watermelon, Cucumber & Feta Salad

Low Protein Vegetarian Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad

Watermelon, Cucumber & Feta Salad

Low Protein Vegetarian Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad
9 cups
Prep time: 20 minutes
Total time: 20 minutes

Description

Here's salad recipe to make at the height of summer when watermelon and cucumbers are at their juiciest and most flavorful. Feta adds the perfect creamy, salty, tangy edge, and mint makes this salad taste even brighter. This is one easy side salad you'll want to serve at all your summer BBQs.

Directions

  1. Whisk vinegar, honey, salt and pepper in a small bowl; gradually whisk in oil until completely incorporated.
  2. Combine watermelon, cucumber, feta and 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.
  3. Just before serving, gently stir in mint; drizzle with the remaining vinaigrette.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories219 cal
  • Total Fat15.7 g
  • Saturated Fat5.6 g
  • Cholesterol25 mg
  • Sodium362 mg
  • Carbohydrate Total15 g
  • Protein5.3 g
  • Phosphorus127 mg
  • Potassium267 mg
  • Fiber1.2 g
  • Calcium164 mg

Ingredients

  • ½ cup red-wine vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil
  • 5 cups cubed seedless watermelon
  • 1 English cucumber, chopped
  • 6 ounces feta cheese, cut into 3/4-inch cubes
  • ½ cup thinly sliced red onion
  • 2 tablespoons chopped fresh mint

Ingredients

  • ½ cup red-wine vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil
  • 5 cups cubed seedless watermelon
  • 1 English cucumber, chopped
  • 6 ounces feta cheese, cut into 3/4-inch cubes
  • ½ cup thinly sliced red onion
  • 2 tablespoons chopped fresh mint
  • ½ cup red-wine vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil
  • 5 cups cubed seedless watermelon
  • 1 English cucumber, chopped
  • 6 ounces feta cheese, cut into 3/4-inch cubes
  • ½ cup thinly sliced red onion
  • 2 tablespoons chopped fresh mint

Description

Here's salad recipe to make at the height of summer when watermelon and cucumbers are at their juiciest and most flavorful. Feta adds the perfect creamy, salty, tangy edge, and mint makes this salad taste even brighter. This is one easy side salad you'll want to serve at all your summer BBQs.

Directions

  1. Whisk vinegar, honey, salt and pepper in a small bowl; gradually whisk in oil until completely incorporated.
  2. Combine watermelon, cucumber, feta and 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.
  3. Just before serving, gently stir in mint; drizzle with the remaining vinaigrette.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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