We are all aware of how refreshingly cool cucumbers and watermelons are, especially when they are chilled. Now imagine the level of coolness with these two ingredients together in a salad with some creamy, salty cheese. YUM!
I do not know about you but I am finding the heat oppressive. While I am drinking lots of water to keep myself hydrated, I feel the need for more than just water, and this salad hits the spot. It is so easy to put together and economical too since both of the main ingredients are in season. The priciest thing is the feta cheese. Given that you are not spending a lot on the watermelon and cucumber, it is not something to complain about. While this salad can be eaten with a honey-lime dressing, you don’t really need it; eat it as is.
One should always strive to get the best quality ingredients for eating and drinking, however, it is particularly so when you are making a dish with few ingredients. Therefore, let your fruit vendor offer you a ripe, firm sweet watermelon. In this case, I would say buy from your regular fruit vendor, someone you trust. There’s a lot of information online about selecting a watermelon and some of it is subjective based on the variety of watermelon, hence my suggestion to get it from a trusted source. When it comes to cucumbers, they come in varieties too, choose firm cucumbers and do not be afraid to gently press the top of the cucumber (where the stem was) to ensure it is firm. If it is soft, do not get it.
For the cheese, you are buying Feta. Feta is a Greek brined white cheese made from sheep’s milk. Some varieties are made from a combination of sheep’s and goat’s milk. It is crumbly and creamy; tangy and salty. The flavour can be mild or sharp depending on how long it has been aged. The minimum ageing is 2 months and the maximum is 12 months. I’d recommend you buy it based on your taste preference. The taste of many things vary based on brand, manufacture and region. Of course, we can only select based on what is available to us, what we have access to. Regardless, it is easy to see why feta pairs so well with sweet fruits such as watermelon; the contrast and balance are perfect, making eating a pleasure. Other fruits that pair well with feta are, apples, pears (not avocado), figs, and grapes. It is lovely with honey or honeycomb. A block or wedge of feta with honey generously drizzled over it makes for an indulgent spread over toasted crusty bread. Feta cheese is sold in blocks in their brine or in containers, already crumbled.
The other ingredient for this salad is fresh mint. Use whatever type you have available – peppermint, spearmint, chocolate mint, apple mint or wild mint. The mint in this salad acts as a palate cleanser but it also refreshes and is calming. Honestly when you eat this salad, you are left feeling well. Cooled. Satisfied. And yes, refreshed.
As I said before, using a dressing with this salad is optional. I have mine without, simply a matter of personal preference. But if you like, a honey-lime dressing works.
Make this salad your own by putting the quantities of ingredients you like or prefer. I like mine simple so I use watermelon, cucumber, mint and feta cheese. Sliced red onions add crunch. I have seen some salads with fresh blueberries and strawberries.
Here’s how to prepare and assemble the salad.
• Remove the seeds from the watermelon and cut them into large chunks.
• Peel, partially remove or leave on the skin of the cucumbers. Remove and discard the seeds. Cut the cucumbers into slightly smaller chunks than the watermelon.
• Reserve some of the smaller mint leaves to top the salad and with rest, stack them and roll them tightly. Using a sharp knife, cut them into thin shreds.
• Put the watermelon into the bowl first, followed by the cucumber. Scatter the shredded mint. Gently toss to mix.
• If using red onions, sprinkle the slices over the salad, then the reserved mint leaves.
• If using chunk feta cheese, remove from the brine and crumble in morsels over the salad. If the cheese is already crumbled, sprinkle generously over the salad and serve immediately.
If you want to make this salad ahead of serving, I suggest prepping all the ingredients and storing them separately in airtight containers in the refrigerator for no more than a few hours. When you are ready to serve, assemble and serve immediately.
What dishes are you making to keep cool?
Cynthia
