Watermelon and Cucumber Salad
Serving Size:6|Prep Time:15minutes|Cook Time:0minutes

  1. Cut the watermelon into triangle shapes and place on a platter. Seed the cucumber, dice into ΒΌ-inch pieces.
  2. Sprinkle the cucumber, mint, pistachios and feta over the watermelon.
  3. For the dressing, whisk together the pomegranate molasses and balsamic vinegar.
  4. Just before serving, drizzle the dressing onto the salad, followed by the olive oil.
Cooking tip
  1. Replace roasted salted pistachios with roasted and salted sunflower seeds to make nut-free.
Chef’s Narrative
This recipe takes the watermelon-feta combo and raises it up a notch with the addition of mint, pistachios and a pomegranate-balsamic drizzle.
Recipe Substitutions
For the salad
  • 1watermelon, mini, seedless, rind removed
  • 1cucumber
  • 2tablespoonsroasted and salted pistachios, roughly chopped
  • 6 sprigsfresh mint leaves, torn or finely sliced
  • 2ouncescrumbled feta cheese
For the dressing
  • 1tablespoonpomegranate molasses
  • 1tablespoonbalsamic vinegar
  • 1tablespoonolive oil, for drizzling

AllergensMilk, Tree Nuts