Watermelon Cucumber Mint Salad (Printable Version)
Refreshing watermelon, cucumber, mint, parsley, red onion, and feta tossed with toasted pistachios.
# Ingredients:
→ Salad
01 -
600–750 g seedless watermelon, cut into 2 cm cubes
02 -
4 Turkish cucumbers or 1 large English cucumber, diced into 2 cm cubes
03 -
60 ml (1/4 cup) red onion, thinly sliced
04 -
20 g (1/2 cup) fresh mint leaves, finely chopped
05 -
20 g (1/2 cup) Italian parsley, finely chopped
06 -
30–60 g (1/4–1/2 cup) feta cheese, crumbled (optional)
07 -
30 g (1/4 cup) toasted pistachios
→ Dressing
08 -
60 ml (1/4 cup) extra virgin olive oil
09 -
30 ml (1/8 cup) red wine vinegar or white balsamic vinegar
10 -
0.5 g (1/2 teaspoon) fine sea salt, plus more to taste
11 -
Freshly ground black pepper, to taste
12 -
A pinch of ground clove or allspice (optional)
# Steps:
01 -
Place watermelon cubes, diced cucumber, and sliced red onion in a large mixing bowl.
02 -
Introduce chopped mint, chopped parsley, crumbled feta (if using), and toasted pistachios to the bowl.
03 -
Gently toss the ingredients together to distribute evenly without breaking the watermelon cubes.
04 -
Drizzle the olive oil and vinegar over the mixture. Sprinkle salt, freshly ground pepper, and optional clove or allspice. Toss once more to fully incorporate the dressing.
05 -
Taste and adjust salt and pepper as desired, especially if feta cheese is omitted.
# Notes:
01 -
For optimal texture, add pistachios and a portion of the fresh herbs just before serving if preparing in advance.