Recipe courtesy of Hali Bey Ramdene
Recipe courtesy of Hali Bey Ramdene
Watch how to make this recipe.
Salty Watermelon Margarita Salad
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- Level: Easy
- Total: 2 hr (includes chilling time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 278
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 17 mg
- Sodium
- 724 mg
Summery watermelon salads are a staple when the heat arrives, but this rendition has a few tricks up its sleeves. Taking inspiration from a margarita cocktail, we start off by quick-pickling the cucumbers to bring in a salty-tangy crunch and then toss everything with an orange-and-lime vinaigrette and heaps of creamy feta.
- Level: Easy
- Total: 2 hr (includes chilling time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 278
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 17 mg
- Sodium
- 724 mg
Ingredients
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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.
