Ingredients
1/4 c. extra-virgin olive oil
2 tbsp. red wine vinegar
1/2 tsp. kosher salt
3 c. cubed seedless watermelon
1 c. medium cucumber, chopped
1 c. crumbled feta
1/2 c. red onion, thinly sliced
1/2 c. coarsely chopped mint, plus more for garish
Flaky sea salt, for garnish (optional)
Preparation
Step 1In a small bowl, whisk together oil, vinegar, and salt. Step 2In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Add dressing and toss to coat.Step 3Garnish with more mint and flaky sea salt if desired.
Tips from the test kitchen: We love the saltiness and crumbliness of feta, but if you’re not a fan, fresh mozzarella balls or goat cheese would work, too. If you choose to go with OG feta, be sure to taste the salad before adding more finish salt, just in case it’s already perfectly seasoned. To take some of the harsh bite out of red onions, slice and soak ’em in water for about 15 minutes, then drain and pat dry before using. Mint will oxidize once cut and blacken even faster once dressed in vinaigrette. It’s best to serve quickly after all ingredients are mixed. If your mint does start to oxidize, add some more fresh mint on top right before serving for eye-popping colors. Have you made this recipe? Let us know in the comments below!
