西瓜羊乳酪沙拉

Name: 西瓜羊乳酪沙拉
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 8 杯无籽西瓜，切成1英寸的立方体（约1/4个5-6磅的西瓜）; 1 条英国黄瓜，沿长度方向对半切后斜切成半月形; 6 盎司羊乳酪，碎末状（整块羊乳酪优于预碎羊乳酪）; 0.25 杯新鲜薄荷叶，撕碎或粗切; 0.25 杯红洋葱，切成极细的片状; 3 汤匙新鲜青柠汁，约2个青柠; 1 汤匙特级初榨橄榄油; 1 茶匙蜂蜜; 0.25 茶匙片状海盐，可根据口味增加; 1 小撮黑胡椒，现磨; 2 汤匙新鲜薄荷叶，完整的小叶; 1 小撮片状海盐，用于最后装饰

沙拉15 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.

西瓜羊乳酪沙拉

沙拉15 分钟6 份简单

关于此食谱

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.