My husband requested a salad with cucumbers and watermelon this summer. This simple salad is perfect for summer cookouts! This is best served immediately and does not keep well for leftovers.
Ingredients:
2 cucumbers, ends and seeds removed, cut into small cubes
4 cups watermelon, cut into small cubes
1/2 cup crumbled feta
1 tablespoon balsamic glaze (or reduced balsamic vinegar)
1/3 cup salted pistachios
1 package (0.5oz) mint, stems removed
1 lime, zested and juiced
1 tablespoon olive oil
Preparation:
1. Preheat oven to 350 degrees. Place pistachios on a small baking sheet in a single layer. Toast pistachios for 3-5 minutes.
2. Make gremolata, combining toasted pistachios, lime zest, mint, and olive oil in a small food processor.
3. Mix cucumbers and watermelon in a bowl. Top with crumbled feta and gremolata. Drizzle with balsamic glaze and spritz of lime juice.
Ingredients:
2 cucumbers, ends and seeds removed, cut into small cubes
4 cups watermelon, cut into small cubes
1/2 cup crumbled feta
1 tablespoon balsamic glaze (or reduced balsamic vinegar)
1/3 cup salted pistachios
1 package (0.5oz) mint, stems removed
1 lime, zested and juiced
1 tablespoon olive oil
Preparation:
1. Preheat oven to 350 degrees. Place pistachios on a small baking sheet in a single layer. Toast pistachios for 3-5 minutes.
2. Make gremolata, combining toasted pistachios, lime zest, mint, and olive oil in a small food processor.
3. Mix cucumbers and watermelon in a bowl. Top with crumbled feta and gremolata. Drizzle with balsamic glaze and spritz of lime juice.