Name: Salty Watermelon Margarita Salad
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 to 6 servings
Ingredients: 6 cups chopped watermelon (cut into about 1-inch pieces); 3 /4 cup red wine vinegar; Kosher salt and freshly ground black pepper; 2 medium cucumbers, chopped into 1-inch pieces; 1/2 cup olive oil; 1 teaspoon lime zest and 1 tablespoon lime juice; 1 teaspoon orange zest and 1 tablespoon orange juice; 1 cup packed fresh basil leaves; 4 ounces French feta, crumbled

Directions

Place the chopped watermelon in a large bowl and chill for 1 hour or up to overnight.
Meanwhile, for the quick-pickle cucumbers: Combine 1/2 cup of the red wine vinegar, 1 teaspoon salt and freshly ground pepper to taste into a medium bowl, then whisk until the salt is fully dissolved. Add the chopped cucumbers and let sit for 1 hour, stirring occasionally.
For the vinaigrette: Combine the olive oil, lime zest and juice, orange zest and juice, remaining 1/4 cup red wine vinegar, 1/2 teaspoon salt and freshly ground black pepper to taste in a small bowl, then whisk until emulsified.
To assemble: Combine the watermelon, cucumbers, basil, feta and dressing in a serving bowl and toss until mixed well. Add salt and pepper to taste. Chill at least 30 minutes before serving.

Cook’s Note

To pack for the park, combine the watermelon and cucumber in a large, lidded container. In a separate container, pack together the basil and feta. Transfer the vinaigrette to a lidded jar. Once at the park, toss all the ingredients together. Add salt and pepper to taste.

Salty Watermelon Margarita Salad

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