Tomato and watermelon salad with feta cheese
Delight in the refreshing blend of juicy tomatoes, crisp watermelon, and creamy feta cheese in this summery salad bursting with vibrant flavors.
Ingredients:
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 small cucumber, peeled
- 1/2 small red onion
- 3 heirloom tomatoes (about 340g total), cut into bite-size chunks
- 3 1/2 cups peeled seeded bite-size watermelon chunks
- 1 red bell pepper, cut into bite-size chunks
- 200g French feta cheese, cut into 1/2-inch cubes (see note)
- 1 cup fresh mint leaves, thinly sliced
Instructions:
- Combine the vinegar, salt, and pepper in a medium bowl, whisk until well mixed. Slowly add the oil while whisking continuously to ensure a smooth blend. Set aside.Halve the cucumber lengthwise, remove the seeds using a spoon. Slice the cucumber halves thinly into half-moon shapes. Use a mandoline to thinly slice the onion into 1-inch long pieces. Mix the sliced cucumber, onion, tomatoes, watermelon, bell pepper, cheese, and mint together in a large bowl, then add enough vinaigrette to coat the ingredients evenly. Serve promptly.If preparing in advance, you can make the vinaigrette up to a week ahead. Store it in a tightly sealed jar in the refrigerator. Allow the vinaigrette to come to room temperature for about 20 minutes before shaking well to blend, as the olive oil may solidify when cold.Note for Cooks: While Feta cheese is traditionally made from Greek sheep's milk, I recommend the French version for its rich and creamy flavor. Keep tomatoes at room temperature for optimal taste and texture, storing them in a decorative kitchen basket. Refrigeration can affect their texture and flavor negatively. To prevent tomatoes from turning acidic, avoid cutting them too far in advance as they may oxidize.
Summary:
- Calories: 1833 kcal
- Fat: 153 g
- Protein: 41 g
- Carbs: 88 g
- Potassium: 2615 mg
- Magnesium: 234 mg