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:
