Summery watermelon salads are a staple when the heat arrives, but this rendition has a few tricks up its sleeves. Taking inspiration from a margarita cocktail, we start off by quick-pickling the cucumbers to bring in a salty-tangy crunch and then toss everything with an orange-and-lime vinaigrette and heaps of creamy feta.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 6 cups chopped watermelon (cut into about 1-inch pieces)
- 3 /4 cup red wine vinegar
- Kosher salt and freshly ground black pepper
- 2 medium cucumbers, chopped into 1-inch pieces
- 1/2 cup olive oil
- 1 teaspoon lime zest and 1 tablespoon lime juice
- 1 teaspoon orange zest and 1 tablespoon orange juice
- 1 cup packed fresh basil leaves
- 4 ounces French feta, crumbled
Instructions
- Place the chopped watermelon in a large bowl and chill for 1 hour or up to overnight.
- Meanwhile, for the quick-pickle cucumbers: Combine 1/2 cup of the red wine vinegar, 1 teaspoon salt and freshly ground pepper to taste into a medium bowl, then whisk until the salt is fully dissolved. Add the chopped cucumbers and let sit for 1 hour, stirring occasionally.
- For the vinaigrette: Combine the olive oil, lime zest and juice, orange zest and juice, remaining 1/4 cup red wine vinegar, 1/2 teaspoon salt and freshly ground black pepper to taste in a small bowl, then whisk until emulsified.
- To assemble: Combine the watermelon, cucumbers, basil, feta and dressing in a serving bowl and toss until mixed well. Add salt and pepper to taste. Chill at least 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 278 |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 17 mg |
| Sodium | 724 mg |