Minted Cucumber Watermelon Salad with Feta
To celebrate the Third leg of the Triple crown: the Belmont stakes, we present a brunch menu evocative of Long Island. The rest of the recipes are all heavier items. So, to lighten things up, we present: Minted Cucumber Watermelon Salad with Feta. The saltiness of the feta is a perfect balance for watermelon. And, the cucumber adds a crunch and flavor contrast to keep you coming back for more. The dressing here is a pink peppercorn citrus dressing. Pink peppercorns have a little spice. And, they are more delicate than other peppercorns. So, they are not overwhelming in the least. This salad is just the opposite of every pizza place salad.
Minted Cucumber and Watermelon Salad with Feta
Ingredients
- 2 cup cubed fresh watermelon
- 2 cup fresh English cucumber, peeled, seeded, and cubed
- 1/2 cup shaved red or sweet onion
- 1 cup feta cheese cubed
- 2 Tbsp fresh mint julienne
- 1 handful fresh spinach or arugula
- For Dressing:
- 1/4 cup honey or agave
- 1/2 tsp dijon mustard
- 1/2 cup cider vinegar
- 1/4 cup orange juice
- 1 tsp pink peppercorn
- 1/2 cup neutral oil
- salt and pepper to taste
Instructions
- mix all ingredients for dressing except oil in a mixing bowl with stick blender or in a blender. Slowly add in oil until emulsified.
- Toss all ingredients in a bowl except dressing. Put in a little dressing at a time until well coated, but not swimming in dressing. Serve chilled.