Melon Cucumber Mint (Printable Version)
Chilled watermelon, cucumber, mint, and parsley with red onion and feta all mixed up with roasted pistachios.
# Everything You’ll Need:
→ Salad
01 -
30 g (1/4 cup) toasted pistachios
02 -
30–60 g (1/4–1/2 cup) feta cheese, crumbled if you want
03 -
20 g (1/2 cup) Italian parsley, chopped up finely
04 -
20 g (1/2 cup) fresh mint, minced small
05 -
60 ml (1/4 cup) red onion, really thin slices
06 -
4 Turkish cucumbers or 1 big English cucumber, chopped into chunky 2 cm cubes
07 -
600–750 g watermelon without seeds, cut into bite-sized 2 cm pieces
→ Dressing
08 -
A little bit of ground clove or allspice is nice (up to you)
09 -
Some freshly cracked black pepper, add as much as you like
10 -
0.5 g (1/2 teaspoon) fine sea salt, and more if it needs it
11 -
30 ml (about 1/8 cup) red wine vinegar or swap in white balsamic
12 -
60 ml (1/4 cup) good extra virgin olive oil
# Steps to Cook:
01 -
Nibble a bite and toss in extra salt or pepper if you think it needs it, especially when skipping the feta.
02 -
Pour in the oil and vinegar. Crack some pepper, shake in the salt, and if you're feeling fancy, a little ground clove or allspice. Gently toss it all together so everything gets coated.
03 -
Carefully toss it all so the watermelon chunks stay whole and don't get smashed up.
04 -
Add your chopped mint and parsley, toss in feta if you're using it, then sprinkle in those toasted pistachios.
05 -
Pop your watermelon cubes, cucumber chunks, and sliced onion into a big mixing bowl.
# Extra Suggestions:
01 -
Want the crunch and bright herbs to last? Wait to toss in the pistachios and a handful of herbs until you're ready to serve.