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Watermelon Cucumber Salad

WATERMELON CUCUMBER SALAD

Enjoy the refreshing pairing of sweet Utah watermelon, fresh basil and locally made feta cheese. This late-summer recipe will please any guest at your table.

INGREDIENTS:


8 cups cubed ripe seedless watermelon (1 8-pound watermelon)

2 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


DIRECTIONS:

Chop the watermelon into cubes. Slice the cucumbers (if using an English cucumber, slice it into half moons). Chop the basil. Zest the lemon.

Arrange the watermelon and cucumbers on a platter. Sprinkle with feta crumbles, lemon zest, and sea salt. Taste and adjust flavors as desired. (If you’d like, you can add freshly ground black pepper or a drizzle of olive oil.) Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a lot of water after it is cut. Then assemble the salad directly before serving.

Recipe & photo courtesy of A Couple Cooks

SOURCE SEASONAL LOCAL INGREDIENTS: