Watermelon, Cucumber, and Feta Salad

Votes: 1

Time: 30 min.
Complexity: average
Servings: 2

Nutritional value per serving:

Calories 264, total fat 15 G., saturated fats 8 G., proteins 14 G., carbohydrates 22 G., fiber 2 G., cholesterol 40 mg, sodium 368 mg, sugar 13 G.

This impressive salad, with its striking appearance and refreshing taste, doesn't require any special ingredients. Just watermelon, cucumber, and feta cheese. It will take a little effort to cut the ingredients into equal-sized cubes and arrange them on a plate in a checkerboard pattern. The salty feta perfectly complements the sweet watermelon and juicy cucumber, a touch of black pepper adds a subtle tang, and mint and basil leaves infuse the salad with their bright, refreshing aroma. Before serving, drizzle with olive oil and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cucumber
1 small watermelon
1 piece of feta weighing 150 g.
1 teaspoon olive oil
2 tablespoons fresh basil leaves
2 tablespoons fresh mint leaves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

To dice a cucumber, trim off the ends. Then thinly slice all four long sides of the cucumber so that the flesh forms a long rectangle. Cut into 13 2.5 x 2.5 cm cubes. Set the rest aside for another use.
To dice the watermelon, trim off the ends. Cut the watermelon into 2.5 cm thick round slices. Cut the watermelon flesh into 13 2.5 x 2.5 cm cubes. Discard the rind and set the remaining watermelon aside for another use.

Cut the feta into 4 cubes measuring 2.5 x 2.5 cm.
To assemble the salad, lay out the bottom layer: Place 3 cubes across the top of the serving platter, then 5 cubes down, alternating cucumber and watermelon (you should end up with an L shape). Fill the L to make a 3 x 5-inch rectangle, alternating cucumber and watermelon cubes to create a checkerboard pattern. Replace some of the cucumber or watermelon cubes with feta cubes so that there are 4 white cubes in the pattern. You should have 15 cubes. To assemble the top layer, repeat the checkerboard pattern with the remaining 15 cucumber and watermelon cubes, covering all the feta cubes so that each cucumber cube has a watermelon cube on top of it, and vice versa.
Drizzle the salad with olive oil, then sprinkle with black pepper, basil and mint leaves.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Vegetarian dishes / Summer dishes / Salads / Vegetable salads / Fruit salads