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Leftover whole watermelon can be cut up and tossed with a few more ingredients
for a refreshing summer salad.
1⁄2 English cucumber
1 seedless watermelon wedge,
4 to 5 inches (10 to 12 cm) wide
1 tbsp (15 mL) red wine vinegar
1 small garlic clove, minced
3 tbsp (45 mL) olive oil
1⁄4 tsp (1 mL) each salt and pepper
1⁄4 cup (50 mL) shredded mint leaves
1⁄3 cup (75 mL) crumbled feta cheese (optional)
There is no need to seed or peel
cucumber. Slice cucumber lengthwise, then
again lengthwise. Finally cut crosswise into
chunks, about 1 inch (2.5 cm) in size. Cut
watermelon into the same size chunks as
cucumber. Place both in a large bowl and
toss. -
Whisk vinegar with garlic, oil, salt and
pepper. Drizzle over watermelon mixture and
stir. Add mint and feta and gently toss.
Tumble onto a platter and serve at room
temperature.
Serves 6
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