Watermelon Salad with Feta, Cucumber, and Mint
This simple and refreshing watermelon salad is made of sweet watermelon, cucumbers, creamy salty feta, fresh mint and basil. The lime-honey dressing brings this salad together, adding tang and a little extra punch. This watermelon feta salad is best prepared and served right away, but you can make the dressing up to 3 days in advance and save it in the fridge.
Equipment
- 1 Pressure cooker with a sealing ring
Ingredients
Main ingredients
- 2 tablespoons honey for sweet kick
- 2 tablespoons lime juice for tang
- 1 to 2 tablespoons extra virgin olive oil Greek Early Harvest for bold punch
- a pinch salt to bring flavors together
- 1/2 watermelon peeled and cubed
- 1 English or Hot House cucumber cubed for crunch
- 15 fresh mint leaves chopped for freshness
- 15 fresh basil leaves chopped for herbal sweetness
- 1/2 cup feta cheese crumbled, more if desired
Instructions
Instructions
- In a large bowl, whisk together honey, lime juice, olive oil, and a pinch of salt until smooth.
- Add watermelon cubes, toss in cucumber, mint, and basil to brighten the salad.
- Sprinkle in feta cheese and gently toss everything until combined.
- Serve immediately or chill briefly before serving. Quick pressure cook briefly if desired, then quick release.
Notes
Serve immediately or chill for about 30 minutes for flavors to mingle. Store in airtight container for up to 3 days, dressing applied just before serving if desired for freshness.