PrintWatermelon Cucumber Salad
Try adding a few small slivers of black olive or some thinly sliced chili peppers for heat.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 (5-pound) watermelon
- 1 large cucumbers
- 1 shallot, minced
- 1 clove garlic, finely minced
- 1/4 cup champagne vinegar, white wine vinegar, or white balsamic vinegar
- Kosher salt and fresh-ground black pepper
- Extra-virgin olive oil
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh basil, chopped
- 4 ounces almond milk ricotta, crumbled
- 6 whole mint sprigs
Instructions
- Trim the ends of the cucumber, cut in half and scrape seeds out with a spoon. Cut each half again in half (the cucumber is now quartered) and chop into 1/4 in pieces. Toss with salt and place in a colander to drain – about 30 minutes. Blot off extra moisture and salt.
- Halve the watermelon, then quarter. Cut into slices and trim the flesh from the rind. Cut into bite size pieces. As you work, remove and discard the seeds.
- In a medium bowl, gently toss the watermelon and cucumber with the shallots, garlic and vinegar. Generously season with salt and 10 or so grinds of pepper. Toss again.
- Add in the chopped mint, taste, and adjust seasonings. Add the olive oil and toss again.
- To serve, divide salad among individual plates, top with ricotta and garnish with mint leaves.
Inspiration:
https://www.marthastewart.com/318639/watermelon-and-feta-salad
https://www.seriouseats.com/recipes/2016/06/watermelon-feta-mint-salad-recipe.html
https://www.foodnetwork.com/recipes/paula-deen/watermelon-salad-with-mint-leaves-recipe-1940282
https://www.foodandwine.com/recipes/watermelon-salad-feta-and-mint