Sobre esta receta

Una ensalada de verano refrescante y vibrante que equilibra la sandía dulce y jugosa con queso feta desmenuzado salado, pepino crujiente, menta fresca y un aderezo simple de miel y lima. Se prepara en minutos, se ve impresionante en una bandeja y es un éxito garantizado en cualquier reunión al aire libre o cena de verano.

Instrucciones

1. 1

   Cut the watermelon into 1-inch cubes, removing any rind. Pat the cubes gently with a paper towel to absorb excess surface moisture — this keeps the salad from becoming watery. Transfer to a large mixing bowl or platter.

2. 2

   Halve the cucumber lengthwise, then slice into half-moon pieces about ¼-inch thick. Add to the bowl with the watermelon.

3. 3

   If using red onion, soak the thin slices in cold water for 5 minutes, then drain and pat dry. This mellows their sharpness without losing their crunch. Add to the bowl.

4. 4

   In a small mixing bowl or jar, whisk together the lime juice, olive oil, honey, flaky sea salt, and a grind of black pepper until combined. Taste and adjust — add a touch more honey if your watermelon is less sweet, or more lime juice for extra brightness.

5. 5

   Drizzle the dressing over the watermelon and cucumber. Toss very gently — watermelon is delicate and you want to coat everything without breaking up the cubes.

6. 6

   Scatter the torn mint leaves over the salad and fold in gently. Then scatter the crumbled feta cheese on top — do not toss after adding the feta cheese, so the chunks stay intact and visible.

7. 7

   Finish with a few whole mint leaves and a pinch of flaky sea salt over the top. Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving.