Watermelon Cucumber Salad
This watermelon salad is the perfect combination of sweet and tangy flavors, featuring juicy watermelon, refreshing cucumber, vegan feta, and crispy ciabatta croutons all tossed in a simple lime mint dressing. It's light, refreshing, and just perfect for hot summer days!
Servings 4 servings
Calories 377kcal
Equipment
- 1 kitchen knife
- 1 chopping board
- 1 large bowl
- 1 spoon
- 1 frying pan
Ingredients
For the Salad:
- 1/2 medium-sized watermelon (about 21 oz)
- 1 English cucumber
- 5 oz store-bought vegan feta
- 3 cups ciabatta bread, cubed
- 1/4 cup pine nuts
For the Dressing:
- 2 tablespoons olive oil
- juice of 1 lime
- 2 sprigs mint, finely chopped
- salt, to taste
- black pepper, to taste
Instructions
- Cut the ciabatta into cubes.
- Dice the cucumber and the vegan feta.
- Also cut the watermelon in cubes.
- Heat one tablespoon of olive oil and pan-fry the ciabatta cubes.
- Squeeze the lime and finely chop the mint.
- Place all ingredients in a bowl. Add the olive oil, chopped mint, and lime juice and stir well.
- Let the salad sit for about 10-15 minutes until the ciabatta bread has soaked up the dressing but is still crunchy.
Notes
- Leave out the ciabatta croutons if you're making this salad ahead or if you're not going to eat it within 1 hour after making it. The bread will get soggy rather quickly.
- Toasting the pine nuts intensifies their flavor and aroma. They burn very easily, so stay close by.
- I recommend eating the salad soon after making it. Leftovers will keep up to 3 days in an airtight container in the fridge, but the bread will get soggy. I would only store it half a day.
Nutrition
Calories: 377kcal | Carbohydrates: 57g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 112mg | Potassium: 794mg | Fiber: 3g | Sugar: 37g | Vitamin A: 3303IU | Vitamin C: 48mg | Calcium: 98mg | Iron: 3mg