Monday, July 15, 2013

Summer Eats: Watermelon Cucumber Salad

This salad is such an easy and delicious side dish. It is so fresh and flavorful-- perfect for summer BBQs! There are several variations floating around out there, but this is my version.

Watermelon Cucumber Salad
(feeds 4-6)

1 shallot
2 T lemon juice
1/2 of large watermelon or 1 small watermelon
4 seedless Persian cucumbers
1 whole cube of feta cheese (or crumbled)
2-3 sprigs of mint
olive oil
salt and pepper

Slice up shallot into fine slivers. Place in the bottom of your serving bowl with the lemon juice and let sit while you are prepping the other ingredients. **I often do this when adding shallots or red onion to a salad. It pickles them slightly so that they provide a sweet flavor but aren't overpowering. 

Dice up the watermelon and cucumber into equal size chunks and put into the same bowl. Pull the mint leaves from their stems, roll the leaves up, then slice into small strips and add to bowl. Drizzle contents with olive oil (several tablespoons) and season with salt and pepper. Toss all ingredients to coat. Dice up feta cheese and add on top just before serving. 

I like the cubed feta because it hold up nicely for a longer period of time. The crumbled feta starts to look a bit murky after awhile. But it's still delicious if that's what you have. That's what I had when I took the photos!

When you get "recipe block" while standing in the produce section, I suggest this combo for dinner:

I served this salad with the pre-marinated lamb tips from Trader Joes. My hubby grilled them up (so fast!) while I tossed this salad together, and it was SO yummy. The freshness of the cucumber/watermelon/mint combo really compliments the hearty flavor of the lamb.