Fresh salad of watermelon, cucumber and feta cheese
Summer is just around the corner, and this fresh salad of watermelon, cucumber, and feta cheese is a light, colorful, and flavorful option to beat the heat.
- 3 tazas de sandía cortada en cubos
- 1 pepino mediano cortado en medias lunas
- 120 gr de queso feta desmenuzado
- 2 cdas de cebolla morada finamente picada
- 10 hojas de menta fresca picadas
- 1 cda de aceite de oliva extra virgen
- Jugo de 1 limón pequeño
- 1/4 cdita de pimienta negra recién molida
- 1 pizca de sal (opcional)
- 1 cda de pistachos tostados picados (opcional)
- Lava bien el pepino, la menta y el limón.
- Corta la sandía en cubos de tamaño uniforme y retira las semillas si las tiene.
- Corta el pepino en medias lunas finas.
- Pica finamente la cebolla morada y las hojas de menta.
- Coloca la sandía y el pepino en una ensaladera amplia.
- Añade la cebolla morada y mezcla suavemente.
- Incorpora el queso feta desmenuzado.
- En un recipiente pequeño mezcla el aceite de oliva, el jugo de limón y la pimienta.
- Vierte el aderezo sobre la ensalada.
- Agrega la menta fresca y los pistachos tostados.
- Mezcla con cuidado para no romper la sandía.
- Sirve inmediatamente o refrigera durante 10 minutos antes de llevar a la mesa.
The combination of ingredients creates a perfect balance between sweet, savory, and refreshing, ideal for accompanying meats or fish, or for enjoying as a light dish. Without further ado, let's begin!
How to make a fresh salad of watermelon, cucumber and feta cheese
- 2 people
- Easy
- 220 Kcal
- 3 cups of cubed watermelon
- 1 medium cucumber, cut into half-moons
- 120g of crumbled feta cheese
- 2 tbsp finely chopped red onion
- 10 chopped fresh mint leaves
- 1 tbsp of extra virgin olive oil
- Juice of 1 small lemon
- 1/4 tsp freshly ground black pepper
- 1 pinch of salt (optional)
- 1 tbsp chopped roasted pistachios (optional)
- Wash the cucumber, mint, and lemon thoroughly.
- Cut the watermelon into uniform cubes and remove the seeds if it has any.
- Cut the cucumber into thin half-moons.
- Finely chop the red onion and mint leaves.
- Place the watermelon and cucumber in a large salad bowl.
- Add the red onion and mix gently.
- Add the crumbled feta cheese.
- In a small bowl, mix the olive oil, lemon juice, and pepper.
- Pour the dressing over the salad.
- Add the fresh mint and toasted pistachios.
- Mix carefully so as not to break the watermelon.
- Serve immediately or refrigerate for 10 minutes before serving.
Tips for making this watermelon, cucumber and feta cheese salad
- Use a fully ripe watermelon for more natural sweetness.
- Chill the watermelon before preparing the salad to enhance the refreshing effect.
- Avoid cutting the ingredients too far in advance so that they maintain their texture.
- Don't overdo the salt, as the feta cheese provides enough salty flavor.
- Use freshly squeezed lemon juice for a fresher result.
- Add the feta cheese at the end so that it retains its shape.
- Mix gently to avoid breaking the watermelon.
- If the red onion is too strong, soak it in cold water for 10 minutes.
- It incorporates roasted nuts to add a pleasant crunchy touch.
- Serve the salad freshly made to fully enjoy its freshness.
Can I prepare this salad in advance?
Yes, but it is recommended to prepare it no more than one hour before serving and keep it refrigerated to preserve the texture of the ingredients.
What cheese can I use if I don't have feta cheese?
You can substitute it with soft goat cheese, fresh cheese, or even small cubes of mozzarella.
Is watermelon and cucumber salad healthy?
Yes. It's a low-calorie recipe, rich in water, vitamins, and minerals, ideal for hot days.
Can it be stored in the refrigerator?
Yes, although it's best consumed the same day. It can be kept for up to 24 hours in an airtight, refrigerated container.
What protein goes well with this salad?
Grilled chicken, shrimp, salmon, or roasted chickpeas are excellent options to make it a more complete meal.
