Ensalada de Sandía y Queso Feta
Ensalada15 min6 porcionesFácilSobre 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
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
Halve the Cucumber lengthwise, then slice into half-moon pieces about ¼-inch thick. Add to the bowl with the Watermelon.
- 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
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
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
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
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.
