Refreshing, hydrating, healthy and fun, this salad is always a crowd-pleaser. Serves 4-5.
How to pick a ripe watermelon
- The watermelon should feel heavy for its size and the skin should have a slight give to it.
- The light blotch where it sat on the ground should be creamy yellow, not white.
- The stem should be brown, not green.
- It should sound hollow when you knock on it—underripe and over-ripe melons will sound dull.
Ingredients
- 4 cups watermelon, balled or cut into 1-inch cubes
- 1 cucumber, halved and sliced (remove seeds and skin if you choose)
- 1 cup radishes, sliced thinly
- 1/2 red onion, diced
- 1/4 cup English mint leaves, chopped finely
- 3 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar (white balsamic or apple cider vinegar will also do)
- Salt and pepper to taste
Optional ingredients
- 1/2 cup crumbled feta cheese for creamy, salty, savory goodness
Directions
- Chop watermelon, cucumber, radish, onion, and mint leaves.
- Mix fruit and vegetables lightly in a bowl.
- To make dressing, put olive oil, vinegar, mint, a sprinkle of pepper, and a pinch of salt (use more salt if you are not adding feta) in a small jar or tupperware with water-tight lid.
- Shake dressing vigorously to combine ingredients.
- Pour dressing over salad and toss lightly.
- If you are refrigerating salad for later, be sure to toss the salad before serving or garnishing with optional feta because the watermelon juice will gather at the bottom while it sits.