Ingredients
Pickled Onions
- ¼ cup red wine vinegar
- 2 tablespoons honey (or pure maple syrup)
- ½ cup thinly sliced red onions (⅛” thick)
Salad
- 6 cups diced watermelon (¾” pieces, seedless)
- 2 cups sliced English cucumber (halved, ¼” thick)
- ¼ cup sliced radish (halved, ⅛” thick)
- 2 ounces feta cheese (crumbled, about ⅓ cup)
Dressing
- 1 teaspoon lime zest
- ¼ cup lime juice
- 2 tablespoons honey
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 tablespoon thinly sliced basil (plus more for garnish)
- 1 tablespoon thinly sliced mint (plus more for garnish)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup avocado oil (or olive oil)
Instructions
- Pickle the Onions: In a small bowl, whisk together ¼ cup red wine vinegar and 2 tablespoons honey. Add the sliced red onions and let them sit for at least 15 minutes to pickle. Once ready, drain the onions well before adding to the salad.
- Prepare the Watermelon: In a large serving bowl, combine the diced watermelon, sliced cucumber, and sliced radish. Set aside while preparing the dressing.
- Make the Dressing: In a medium bowl, whisk together lime zest, lime juice, 2 tablespoons honey, chopped basil, chopped mint, 1 tablespoon red wine vinegar (or apple cider vinegar), kosher salt, and black pepper. Slowly drizzle in the avocado oil while whisking continuously until the dressing slightly thickens. Adjust salt and pepper to taste.
- Mix the Salad: Drizzle half of the prepared dressing over the watermelon mixture and gently toss to combine all ingredients evenly.
- To Serve: Garnish the salad with crumbled feta cheese and additional basil and mint leaves. Serve immediately with the remaining dressing on the side for added flavor as desired.
Notes
- For a vegan version, substitute the feta cheese with a plant-based alternative or omit it entirely.
- Adjust sweetness in the dressing by varying the amount of honey or maple syrup based on preference.
- Use seedless watermelon for ease of eating and presentation.
- Allow the salad to chill for 10 minutes before serving for enhanced flavor melding.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
