Cucumber, Watermelon & Feta Salad

By KeyIngredient

Leftover whole watermelon can be cut up and tossed with a few more ingredients for a refreshing summer salad.

Ingredients

• 1 ⁄2 English cucumber
• 1 seedless watermelon wedge,
• 4 to 5 inches (10 to 12 cm) wide
• 1 tbsp (15 mL) red wine vinegar
• 1 small garlic clove, minced
• 3 tbsp (45 mL) olive oil
• 1 ⁄4 tsp (1 mL) each salt and pepper
• 1 ⁄4 cup (50 mL) shredded mint leaves
• 1 ⁄3 cup (75 mL) crumbled feta cheese (optional)

Preparation

Step 1

1. There is no need to seed or peel cucumber. Slice cucumber lengthwise, then again lengthwise. Finally cut crosswise into chunks, about 1 inch (2.5 cm) in size. Cut watermelon into the same size chunks as cucumber. Place both in a large bowl and toss.

2. Whisk vinegar with garlic, oil, salt and pepper. Drizzle over watermelon mixture and stir. Add mint and feta and gently toss. Tumble onto a platter and serve at room temperature.


Serves 6