Watermelon Cucumber Salad

Recipes
Written By Chloe Crane-Leroux

Servings: 2 to 4
Prep: 10 minutes
total time: 15 MINUTES

INGREDIENTS

  • 4 cups seedless watermelon, cubed

  • 2 cups Persian cucumbers, cubed

  • 1 cup crumbled feta

  • 1/2 cup shallots, thinly sliced

  • 1/3 cup mint, coarsely chopped, plus more for garnish

  • 1/2 cup basil, coarsely chopped, plus more for garnish

  • 1/2 teaspoon flakey sea salt

dressing

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 tablespoon lemon juice


RECIPE

In a large mixing bowl, combine the cubed watermelon, cubed Persian cucumbers, crumbled feta, thinly sliced shallots, coarsely chopped mint, and coarsely chopped basil.

In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and lemon juice to make the dressing.

Pour the dressing over the watermelon and cucumber mixture. Gently toss until all the ingredients are evenly coated.

Sprinkle the flakey sea salt over the salad and give it a gentle toss once more.

Allow the flavors to meld together for a few minutes.

Serve the salad in individual bowls or on a platter, garnished with additional mint and basil leaves.

Enjoy this refreshing watermelon cucumber salad immediately!

Note: This salad is best served chilled. You can refrigerate it for about 30 minutes before serving if desired.

Enjoy!

Bon appétit!

 
Chloe Crane-Leroux
Previous

Vegan Ceviche
Next

Summer Gazpacho