西瓜羊乳酪沙拉
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.
