Cucumber Watermelon Feta Salad

Day 76

Here’s another recipe for your Independence Day menu! The combination of watermelon, feta, and cucumber with a vinaigrette does not sound very appealing at first, I realize. But, once you give it a try, you’ll see that the flavors blend beautifully and that the taste is absolutely superb. The flavor of the feta changes when combined with the melon, as you’ll notice that it’s softer than usual.  Feta’s trademark saltiness is perfect for the melon.

Copyright, Doug Kapustin Photography, 2014

The cucumber adds a crunch and a bitterness to cut the intense sweetness of the melon too. Somehow, the vinegar-based dressing with garlic and olive oil is the perfect touch. It is now, officially, one of my very favorite summer salads.

I see similar variations of this recipe in magazines and cookbooks almost daily. Most recently, Country Living had a version that is like the one I’m sharing today. I’ve tried several different vinaigrette variations, and I truly prefer the one below. I hope you like it too!

Happy July 4^th to you and yours! May we remember the sacrifices that were made and that continue to be made every day to allow us the freedom to safely gather together and to live the American Dream. Please, let’s all hug and thank a soldier and a veteran this week, and let’s also be humbled and grateful for all they’ve done to keep us safe and free! 

Cucumber-Watermelon-Feta Salad 

Ingredients: 
2 English cucumbers, washed
4 cups seedless watermelon, cut into cubes
1 cup feta cheese, crumbled
5 tbs. red wine vinegar
6 tbs. extra virgin olive oil
1 clove garlic, minced
1 tsp. salt
2 tsp. black pepper

Directions: 
In a salad bowl, mix red wine vinegar, garlic, salt, pepper, and olive oil. 

Using a mandolin or a sharp knife, thinly slice cucumbers, leaving peelings on. 

Place cucumbers in vinaigrette and toss to coat thoroughly. Add watermelon and gently mix. Serve within 30 minutes of adding watermelon, and just before presenting, garnish with feta cheese.