Watermelon and Feta Salad
This salad is loaded with cooling cucumbers, salty feta and some fresh mint - it is literally summer in a bowl!
The hesitation for most with this salad is marinating the watermelon…which sounds a little off but once you try it, you will see why this is one of my most popular salads with my clients and family!
Watermelon is considered by some to be a superfood because it has more lycopene than any other fresh fruit or vegetable. Lycopene is an antioxidant linked to decreased risk of cancer, heart disease and age-related eye disorders. But more importantly during the hot, summer months, watermelon keeps you hydrated because it is 92% water!
Cucumber is similar to watermelon, as it is known to be a low-calorie superfood that has a high water content which aids in hydration, flushing out toxins and improving metabolism.
Peaches are not only sweet and delicious, but also serve as an excellent source of vitamins A and C, as well as minerals such as potassium, fluoride and iron. Because they contain a bounty of antioxidants, peaches keep the skin clear and slow down the aging process.
So consider this a superfood salad that should be enjoyed as often as you can in the hot summer months!
Ingredients
1 small seedless watermelon, cut into 1 inch cubes or melon balls
1 shallot or red onion, finely chopped
4 tbsp torn mint plus extra for garnish
2 tbsp olive oil
salt and pepper to taste
1 sheet fresh feta cheese, cut into ½ cubes (about ½ cup once cubed)
2 yellow peaches, sliced
3 cucumbers, sliced into ½ inch thick rounds
Optional: 1-2 kiwis, sliced into 1/2 inch thick rounds for extra sweetness
VINAIGRETTE
4 tbsp olive oil
3 tbsp red wine vinegar
3 cloves garlic, chopped
1 shallot, finely chopped
1 tsp dried oregano
salt and pepper to taste
Combine the watermelon, shallots, and mint in a large bowl with the olive oil. Season the mixture with salt and pepper and toss to combine.
Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
Remove from the fridge and add the sliced peaches, cubed feta, cucumbers and toss to combine.
Transfer to a serving platter, drizzle with the vinaigrette and season with salt, pepper and extra mint. Kiwi slices can be added as garnishment.
In a small bowl whisk together the vinaigrette ingredients and drizzle over the salad. Season to taste, adjusting as needed.