This watermelon cucumber salad is the definition of a thirst-quenching dish! It combines the melon’s natural sweetness with feta cheese, fresh basil, and the zest of lemon.
It is now summertime! This year, we are going to devote ourselves entirely to outdoor living. This includes tending to a garden, working on our patio, and taking all of our meals outside. Our most recent recipe to complement this initiative is a salad made with watermelon, cucumbers, and feta cheese.
It takes very little effort to prepare, and it complements virtually any food that can be grilled. The combination of feta cheese’s saltiness with the sweetness of melon is brilliant. Cucumber, freshly chopped basil, and lemon zest should be sprinkled on top. Just one taste will convince you that there is no other way to describe how refreshing it is!
Mix it Up: Other Topping Ideas!
This watermelon cucumber salad calls for some chopped basil, some lemon zest, and some sea salt to be sprinkled on top before serving. Nonetheless, you are free to use your imagination in any way you see fit! Here are some concepts to consider:
- Herbs. Make use of an alternative herb, such as mint or oregano.
- You could even sprinkle some freshly ground black pepper on top, or drizzle some olive oil over it.
- Additional types of citrus: If you want it to be sourer, add more lemon juice; alternatively, you might use the lime zest.
How to Tell if a Watermelon is Ripe?
Here are some pointers to help you select a ripe watermelon for the watermelon cucumber salad that you’re going to make! We’ve learned through experience that an unripe watermelon has almost no sweetness at all. This is the single worst thing that can happen to a watermelon. Follow these steps if you want the flesh on the inside of the fruit to be a vibrant shade of crimson and sweet.
Notice the lighter patch in the middle of the field where the watermelon was resting. The term for this is a field spot. If the field spot is white, the fruit is not ripe; on the other hand, if the spot is yellow, the fruit is ready to eat.
It ought to have a weighty sensation. It should be very heavy to pick up the watermelon, which indicates that there is a lot of juice contained within.
How to Serve this Watermelon Cucumber Salad
This refreshing watermelon cucumber salad is the perfect accompaniment to almost anything you put on your outdoor table. This is a meal that Alex and I came up with specifically for our picnic on Memorial Day. To accompany it, we served it with the following:
- Creamy Red Potato Salad
- Grilled Caesar Salad
- Grilled mushrooms and peppers
- Fresh strawberries and blackberries
- Strawberry rhubarb crisp or classic strawberry crumble
- 8 cups cubed ripe seedless watermelon (1 8-pound watermelon)
- 2 organic mini cucumbers or ½ English cucumber (1 cup sliced)
- 2 ounces Feta cheese crumbles
- Zest of 1/2 lemon
- 4 basil leaves
- Sea salt, for garnish
- Cube the piece of watermelon with a knife. Cucumbers should be sliced (if using an English cucumber, slice it into half moons). Make some chopped basil. The lemon should be zest.
- Put the watermelon and the cucumbers on a dish and arrange them. Crumbled feta, lemon zest, and flaky salt should be sprinkled on top. Test the flavors, then make any necessary adjustments. (You have the option of including freshly ground black pepper or a dab of olive oil if you would like.) Immediately serve after cooking. Because it generates a significant amount of liquid once it is chopped, the watermelon should be stored in the refrigerator separately if the dish is to be prepared in advance. After that, put the salad together right before you serve it.
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