Ensalada de Sandía
Ensalada15 min6 porcionesFácilSobre 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
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
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
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
Add the drained Red Onion, crumbled Feta Cheese, torn Mint, and Basil (if using) to the bowl with the Watermelon and Cucumber.
- 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
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.
