Chilled watermelon and chunks of cucumber are tossed with feta cheese, Kalamata olives, fresh mint and a drizzle of balsamic glaze. It’s that salty-sweet thing going on here that’s so good – and will keep you cool as a cucumber during these dog days of summer.

This is the ONLY salad I want this week; temperatures are going to be in the high 90’s all week long here in New York. During these sultry months, I usually make my watermelon salad with arugula, feta and red onion^[1], but I loved this new combination with cucumber, mint and olives for an alternative, and a great way to use up any cucumbers you may have lying around.

You can double this to make a big bowl for a crowd, or cut it in half if you want to serve two. This makes a great side dish to grilled chicken, or seafood.

Chilled Watermelon Cucumber Feta Salad
gordon-ramsay-recipe.com
Servings: 4  • Size: 1 1/4 cups  • Old Points: 3 pts • Weight Watcher Points+: 3 pt
Calories: 112 • Fat: 3.5 g • Carb: 19 g • Fiber: 2 g • Protein: 4 g • Sugar: 15.5 g
Sodium: 233 mg  • Cholest: 6.3 mg

Ingredients:

• 4 cups chilled seedless watermelon, diced large
• 1 medium chilled English cucumber, peeled and diced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup (1 oz) crumbled feta
• 1 tablespoon fresh mint (or basil) leaves, thinly sliced
• 3 tbsp balsamic glaze

Directions:

Divide the watermelon and cucumbers equally between 4 plates or in one large serving bowl; top with olives, feta and mint. Drizzle the balsamic glaze over everything when ready to serve.

References

1. ^{^} watermelon salad with arugula, feta and red onion (www.gordon-ramsay-recipe.com)