Extra virgin olive oilPreferably a quality Greek Early Harvest EVOO1-2 tbsp
Salta pinch
WatermelonPeeled and cut into cubes½
English (Hot House) cucumberCubed, about 2 cups worth1
Fresh mint leavesChopped or torn15
Fresh basil leavesChopped or torn15
Crumbled feta cheeseAdd more to taste½ cup
Steps
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1
Pick a ripe watermelon: choose one that feels heavy for its size and has a noticeable yellow "field/bald spot," which means it ripened longer in the field.
2
Cut the watermelon in half, use just one half, peel off the rind, and cut the flesh into cubes.
3
Slice the cucumber into half-moons; English cucumbers don't need peeling, but regular waxy-skinned cucumbers should be peeled to prevent excess water release.
4
Add the chopped or torn fresh mint and basil to the watermelon and cucumber.
5
Make the honey-lime dressing: whisk together honey, lime juice, and a pinch of salt, then drizzle in the olive oil and whisk until smooth.
6
Pour the dressing over the salad and toss gently, being careful not to bruise the watermelon and release its juices.
7
Top with crumbled feta cheese and serve this refreshing Mediterranean watermelon salad.
PrimedTableBETA
