Watermelon and Feta Cheese Salad

Make sure to use ripe watermelons for this refreshing salad
Editor
Watermelon and Feta Salad

Lucy Buffett

This salad from Lucy Buffet’s cookbook Gumbo Love is a tasty and refreshing accompaniment to any summer meal.

8
Servings
299
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup white wine vinegar
  • 2 Tablespoons sugar
  • 2 Teaspoons sea salt
  • 1 Teaspoon freshly ground black pepper
  • Pinch of red pepper flakes
  • 1 red onion, halved and sliced lengthwise
  • 1 cucumber, halved, seeded, scored with a zester, and sliced into half-moons
  • 1 small seedless watermelon (preferably the “sugar baby” variety), chopped
  • 4 Ounces feta cheese, crumbled
  • 1 Cup extra-virgin olive oil
  • 1/4 Cup balsamic vinegar
  • 2 Tablespoons chopped fresh mint

Directions

In a small bowl, whisk together the white wine vinegar, sugar, 1 teaspoon of the salt, the black pepper, and the red pepper flakes until the sugar has dissolved.

Add the red onion and let the mixture stand for 1 to 2 hours. Drain the red onion, discarding the liquid.

Make one large salad in a salad bowl or make individual salads by gently combining the red onion, cucumber, watermelon, and feta.

Season with the remaining 1 teaspoon salt and lightly drizzle with the olive oil and balsamic vinegar. Garnish with chopped mint.

Adapted from Gumbo Love by Lucy Buffett (Grand Central, 2017

Nutritional Facts

Total Fat
30g
43%
Sugar
2g
2%
Saturated Fat
24g
100%
Cholesterol
15mg
5%
Carbohydrate, by difference
5g
4%
Protein
3g
7%
Vitamin A, RAE
18µg
3%
Calcium, Ca
72mg
7%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
13µg
0%
Folate, total
6µg
2%
Magnesium, Mg
5mg
2%
Phosphorus, P
59mg
8%
Selenium, Se
3µg
5%
Sodium, Na
195mg
13%
Water
21g
1%
Zinc, Zn
1mg
13%