Watermelon Salad with Feta (Print Version)
# Ingredients:
→ Salad
01 -
6-8 cups seedless watermelon, cubed (approximately half of a large watermelon)
02 -
2 cups Persian or English cucumber, chopped
03 -
1/3 cup feta, crumbled
04 -
1/4 cup fresh basil, chopped
→ Honey Lime Dressing
05 -
1/4 cup watermelon juice
06 -
1/4 cup fresh lime juice (about 2 limes, squeezed)
07 -
1/2 tsp freshly cracked black pepper
08 -
1/4 tsp salt
09 -
1/2 tsp Tajín seasoning (optional)
10 -
1 tbsp honey
11 -
1 tbsp whole grain mustard
# Instructions:
01 -
Slice the watermelon into small, even cubes and discard the rind. Place the cubed watermelon in a large mixing bowl. Save 1/4 cup of watermelon juice in a small mixing bowl.
02 -
Slice and cube the cucumber. Finely chop the basil. Add the cucumber and basil to the large bowl with the cubed watermelon. Add the crumbled feta.
03 -
In a separate bowl or jar, muddle the reserved watermelon juice. Add the lime juice, seasonings, mustard, and honey. Whisk until well combined. Adjust sweetness with additional honey or mustard as needed.
04 -
Pour the dressing over the watermelon-cucumber mixture. Gently toss to combine. Garnish with extra lime slices and a sprinkle of Tajín (optional). Serve immediately.
# Notes:
01 -
Cut the watermelon into bite-sized pieces for even distribution.
02 -
If insufficient watermelon juice is available, muddle a few cubes to extract more juice.
03 -
Taste and customize the dressing by adjusting honey or mustard.
04 -
Best consumed the day it is prepared for optimal texture.
05 -
Store leftovers in an airtight container in the refrigerator for up to 2 days.