西瓜羊乳酪沙拉
Salad15 分钟6 份简单关于此食谱
一道清爽、色彩缤纷的夏日沙拉，将甜蜜多汁的西瓜与咸味的羊乳酪碎、爽脆的黄瓜、新鲜薄荷和简单的蜂蜜-青柠汁酱结合在一起。制作仅需几分钟，盛盘时视觉效果令人惊艳，是任何后花园聚会或夏日晚餐的绝对人气之选。
步骤说明
- 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.
