Watermelon, Tomato and Cucumber Salad
SERVES: 6
PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
COURSE: STARTER
If we had to sum up this salad in one word, it would be refreshing. The combination of cool cucumbers and juicy watermelon makes it a wonderful summer meal — especially when paired with other seasonal delights like tomatoes and mint. Add in tangy, creamy feta; pleasantly sharp red onion; and a bright lemon-Dijon vinaigrette, and you’ll have a colorful, flavor-packed triumph.
Ingredients
- 1lb. diced ripe tomatoes (plum, grape, sun gold, heirloom, one type or a mix) 1-inch thick
- 1lb. diced watermelon 1-inch thick
- 6 oz. sliced Persian cucumbers cut ½-inch thick
- 2.5 oz. thinly sliced red onions
- 4 oz. crumbled feta
- 10 mint leaves torn or julienne
- 1 0z package of Microgreens (optional)
Vinaigrette
- ¼ c fresh lemon juice
- 2 T Dijon. Mustard
- ½ c extra-virgin olive oil
- 1 T honey
- Sea salt and ground black pepper to taste.
Instructions
- For the vinaigrette: whisk all the ingredients together until emulsified.
- In a large mixing bowl, toss tomatoes, watermelon, cucumber, red onion and mint with the vinaigrette. Season to taste.
- Place the salad mix on a serving platter.
- Sprinkle the crumbled feta (and microgreens) on top. Serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
