Watermelon Salad With Feta And Cucumber Food

WATERMELON, CUCUMBER & FETA SALAD

Steps:

• Whisk vinegar, honey, salt and pepper in a small bowl; gradually whisk in oil until completely incorporated.
• Combine watermelon, cucumber, feta and onion in a large bowl. Gently stir in 1/2 cup of the vinaigrette. Refrigerate for at least 20 minutes or up to 2 hours.
• Just before serving, gently stir in mint; drizzle with the remaining vinaigrette.

WATERMELON, CUCUMBER AND FETA SALAD

Steps:

• Cut all fruit and add to medium sized bowl.
• Add cheese.
• To sliver herbs roll and cut with sharp knife.
• Wish together vinigar, oil and salt.
• Pour over salad and serve immidiately.

WATERMELON, CUCUMBER AND FETA SALAD

Steps:

• Heat oil in a large pan on medium-high heat until very hot.
• Add chorizo to the pan and let fry until crispy, approximately 1 minute.
• Transfer to paper towel to absorb any excess grease and to let cool.
• Reserve remaining oil from pan.
• Place all ingredients except rind in a small pot and bring to a simmer on high heat.
• In a heat safe bowl, pour hot liquid over chopped rind and let sit for 15 minutes.
• Discard ¾ of liquid, transfer to a container and let chill in the refrigerator until you're ready to assemble the salad.
• Place all ingredients except oil in a blender and purée on high until very smooth.
• Continue to blend while slowly pouring in reserved oil from frying chorizo.
• Transfer to a bowl and set aside for now.
• Place all salad ingredients in a large mixing bowl along with the pickled watermelon rinds.
• Add desired amount of watermelon vinaigrette (approximately ½ to ⅔ cup) and toss gently until well-coated.
• Top with fried chorizo and serve immediately.

CUBED WATERMELON, CUCUMBER AND FETA SALAD

Steps:

• To cube the cucumber: Cut the ends off the cucumber. Then thinly slice off all four long sides of the cucumber so that it resembles a long rectangle. Cut into thirteen 1-inch cubes. (Reserve the remaining cucumber for another use.)
• To cube the watermelon: Cut off the ends. Cut the watermelon into 1-inch round slices. Use a cucumber cube as a guide to cut the watermelon into thirteen 1-inch cubes. (Discard the rind and reserve the remaining watermelon for another use.)
• To cube the feta: Cut into four 1-inch cubes using a cucumber cube as a guide.
• To build the salad, make the bottom layer: Arrange 3 cubes across the top of a serving platter and then 5 cubes down, alternating cucumber and watermelon cubes (you should have something that resembles the number "7"). Fill in the "7" to make a 3-by-5-inch rectangle by alternating cucumber and watermelon cubes to create a checkerboard pattern. Occasionally swap out a cube of cucumber or watermelon with a cube of feta to integrate the 4 cubes into the pattern. There should be 15 cubes. To build the top layer, repeat the checkerboard pattern with the remaining 15 cucumber and watermelon cubes making sure that all the feta cubes are covered and every bottom cucumber cube is topped with a watermelon cube and vice versa.
• Drizzle the cubed salad with the oil and then sprinkle with the pepper, basil and mint leaves.