Name: Watermelon and Cucumber Salad with Feta
Total time: 30 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 small shallot, halved and sliced thin from pole to pole; ⅛ teaspoon table salt; ⅛ teaspoon pepper; 1 small watermelon (about 6½ pounds), washed; 12 ounces Persian cucumbers (about 5), trimmed and sliced ½-inch thick on bias; ⅓ cup whole parsley leaves; 4 ounces feta cheese, crumbled (1 cup)

Why This Recipe Works

This salad, using in-season watermelon and fresh cucumbers, may seem simple, but the result is seriously impressive. Cutting the rind from the watermelon makes it easy to cut the watermelon down into evenly sized pieces. To turn the combination of watermelon and cucumbers into a more savory side dish, we added shallot and lemon vinaigrette and topped the whole thing off with whole parsley leaves.

Before You Begin

We like the crisp texture of Persian cucumbers here, but any type of cucumber will work. You will need a large platter for this salad.

Instructions

Whisk oil, lemon juice, shallot, salt, and pepper together in small bowl. Using chef’s knife, trim skin and rind from watermelon. Slice watermelon into ½-inch-thick slices, then cut slices into triangles and arrange on large platter. Add cucumbers to platter and drizzle with dressing. Sprinkle with parsley and feta, and serve immediately.