Watermelon Salad With Feta

Name: Watermelon Salad With Feta
Total time: 20 min
Yield: 4 - 6 serving(s)
Ingredients: 1 scallion; 3 tbsp. olive oil; 2 tbsp. champagne vinegar; 1/2 tsp. ground sumac; Kosher salt and pepper; 3 lb. watermelon, rind removed and cut into large triangular chunks; 3 Persian cucumbers, smashed and then cut into 1/2-in. pieces; 6 oz. feta cheese, crumbled; 1/3 c. whole-milk yogurt; 1/4 c. small fresh mint leaves; Flaky sea salt, for serving

Plate up your watermelon salad with feta a little differently this summer.

By Samantha MacAvoy and Kate MerkerPublished: Jun 15, 2021

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Mike Garten

Yields:

4 - 6 serving(s)

Total Time:

20 mins

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For a refreshing summer salad, look no further than this dynamite watermelon salad with feta and crunchy cucumber tossed in a super simple, yet delicious, dressing. A pinch of ground sumac makes all the difference in the basic oil-and-vinegar concoction, adding a lemony tartness that you wouldn’t normally expect from the BBQ side dish. For another twist, we blended salty feta cheese with whole-milk yogurt to create the ultimate creamy base for all of those glorious juices to sink into. Finish it off with a sprinkle of mint, sliced scallion and sea salt and you’ve got a made-in-heaven match to any summer dinner or grilling recipe.

Tips for how to make the best watermelon salad:

✔️After tossing the watermelon and cucumber in the dressing, let it sit for at least 10 minutes in the refrigerator so that the flavors seep into the fruit and give each bite plenty of punch.

✔️If you’d like, add a little heat with a sprinkle of red pepper flakes or sliced fresh jalapeño.

✔️Make this a meal with grilled bread to sop up extra sauce!

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Ingredients

1
scallion
3 Tbsp.
olive oil
2 Tbsp.
champagne vinegar
1/2 tsp.
ground sumac
Kosher salt and pepper
3 lb.
watermelon, rind removed and cut into large triangular chunks
3
Persian cucumbers, smashed and then cut into 1/2-in. pieces
6 oz.
feta cheese, crumbled
1/3 cup
whole-milk yogurt
1/4 cup
small fresh mint leaves
Flaky sea salt, for serving

Directions

1. Step 1Finely chop white and light green parts of scallion; thinly slice dark green part and set aside. In a large bowl, whisk together oil, vinegar, sumac, chopped scallion and 1/2 teaspoon each salt and pepper. Add watermelon and cucumbers and gently toss to combine. Cover and refrigerate 10 minutes.
2. Step 2Meanwhile, in a mini food processor, puree feta and yogurt until smooth. Spread onto serving platter.
3. Step 3Remove watermelon and cucumbers from marinade and arrange on top of sauce. Spoon 3 tablespoons of the marinade over top, then sprinkle with mint, sliced scallion and sea salt.

NUTRITIONAL INFORMATION (per serving): About 195 calories, 13 g fat (6 g saturated), 7 g protein, 560 mg sodium, 15 g carbohydrates, 1 g fiber

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