Watermelon Salad with Feta and Cucumber Pickles Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Sumac--available at spice stores--adds a subtle piney, tangy note, but don't worry if you can't find it: The salad will still have loads of flavor complexity without it. You could also sub 1 teaspoon of prepared horseradish for the wasabi powder.
Ingredients
- 1 cup sugar
- 1 cup cider vinegar
- 1/2 cup water
- 1 teaspoon kosher salt
- 2 teaspoons mustard seeds
- 1 1/2 teaspoons wasabi powder
- 3 tarragon sprigs
- 1 English cucumber, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry or white wine vinegar
- 1/2 teaspoon ground sumac (optional)
- 8 cups cubed red watermelon
- 3 ounces feta cheese, crumbled (about 3/4 cup)
- 1/2 cup chopped fresh mint
- 1/4 cup sliced pitted kalamata olives
- 1/4 cup chopped fresh dill
Instructions
- Combine first 7 ingredients in a medium saucepan over high heat; bring to a boil. Remove pan from heat; cool completely. Place cucumber slices in a large bowl; pour vinegar mixture over cucumbers. Cover and chill cucumber and vinegar mixture 8 hours or overnight.
- Combine oil, vinegar, and sumac, if desired, in a small bowl, stirring well with a whisk. Strain cucumbers; discard liquid and tarragon sprigs. Place about 2 tablespoons cucumbers on each of 8 plates. Place 1 cup watermelon cubes on each plate. Top watermelon evenly with cheese, mint, olives, and dill. Drizzle evenly with vinaigrette.
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