Description
A refreshing, no-cook salad combining juicy watermelon, creamy feta, and aromatic herbs. This vibrant dish balances sweet, salty, and tangy flavors with脆 textures, perfect for summer days or light meals.
Ingredients
3 cups watermelon, cubed (fresh, firm, seedless)
1 cup cucumber, cubed (English or Persian for crispness)
8 ounces feta cheese, cubed
1/4 cup fresh basil, roughly chopped
1/4 cup fresh mint, finely chopped
Flaky sea salt, to taste
1/4 cup light olive oil (extra virgin olive if available)
1/4 cup apple cider vinegar (substituted for red wine vinegar for non-alcoholic version)
1/4 teaspoon red pepper flakes (adjust to your spice preference)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 of a small red onion, thinly sliced
Instructions
Combine watermelon, cucumber, and feta in a large bowl.
Toss fresh basil, mint, and flaky sea salt over the watermelon mixture.
In a separate small bowl, whisk together olive oil, apple cider vinegar, red pepper flakes, kosher salt, and black pepper.
Pour dressing over the salad and gently toss to combine.
Chill for 15-20 minutes before serving to allow flavors to meld.
Notes
For deeper flavor, marinate sliced red onions in the vinegar-oil mixture (instructions in article) for 30 minutes before adding to the salad.
Use seedless watermelon for a refined texture.
Store leftovers in an airtight container in the fridge for up to 2 days.