Sobre esta receta

Una ensalada de verano refrescante y vibrante que equilibra la sandía dulce y jugosa con queso feta salado, pepino crujiente y menta fresca, todo unido con un simple aderezo de miel y lima. Se prepara en minutos, se ve espectacular en cualquier mesa y es el plato perfecto para complacer a todos en reuniones de patio, potlucks o un almuerzo ligero en un día caluroso.

Instrucciones

1. 1

   Soak the thinly sliced red onion in a small mixing bowl of cold water for 5–10 minutes. This mellows its sharp bite significantly. Drain and pat dry before using.

2. 2

   In a small mixing bowl, whisk together the lime juice, olive oil, honey, kosher salt, and black pepper until well combined. Taste and adjust — add a little more lime juice for brightness or honey for sweetness.

3. 3

   Cut the watermelon into roughly 1-inch cubes and place in a large mixing bowl. Slice the cucumber into half-moons and add to the bowl.

4. 4

   Add the drained red onion, crumbled feta cheese, torn mint, and basil (if using) to the bowl with the watermelon and cucumber.

5. 5

   Drizzle the dressing over the salad and gently toss everything together using a large wooden spoon or your hands, being careful not to break up the watermelon too much.

6. 6

   Transfer to a serving platter or keep in the bowl. Finish with a pinch of flaky sea salt over the top for a burst of salty contrast. Serve immediately for the best texture.