Watermelon is a wicked temptress. Well, not really. I thought that would be a cool way to start out this post. What is there to say about watermelon? It’s large, luscious and incredible. It’s over 90% water which means it can get a little messy.
Don’t skip too many steps in this recipe. Soaking the onion will help temper its pungent taste. You don’t want one flavor to dominate all the other ingredients. All the flavors work to compliment each other. Drying the watermelon and cucumber will help reduce the amount of liquid that will collect at the bottom of the salad bowl.
I brought this to a brunch recently where we had lots of light seasonal dishes. I prepared all the ingredients ahead of time and assembled it there. It is great as a side or as a meal.
Watermelon, Cucumber and Feta Salad (Adapted from Food Network)
4 cups seedless watermelon, diced
1 cucumber, seeded and sliced
1/2 red onion, thinly sliced
1/4 cup olive oil
1/4 fresh lemon juice
1/4 balsamic vinegar
1/2 cup chopped cashews
1/2 cup feta cheese, crumbled
Soak 1/2 thinly sliced red onion in water.
Pat dry 4 cups seedless diced watermelon and 1 seeded and sliced cucumber.
Drain the onion, squeeze dry. Toss watermelon, cucumber and onion in a large bowl.
Top salad with chopped cashews and crumbled feta.
Whisk 1/4 olive oil, 1/4 cup fresh lemon juice and 1/4 balsamic vinegar together and serve on the side with the salad.