Description
A refreshing summer salad featuring juicy watermelon, crisp cucumber, aromatic shiso leaves, and creamy feta cheese, drizzled with a light dressing.
Ingredients
Scale
- 3 cups watermelon, cubed
- 1 cup cucumber, thinly sliced
- 1/4 cup fresh shiso leaves, chopped (or substitute with mint)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cubed watermelon and sliced cucumber.
- Add the chopped shiso leaves and crumbled feta cheese to the bowl.
- In a small bowl, whisk together the olive oil, rice vinegar, honey, salt, and pepper until well combined.
- Drizzle the dressing over the watermelon mixture and gently toss to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Notes
- For added crunch, consider tossing in some toasted nuts or seeds, such as pumpkin seeds or walnuts.
- If shiso leaves are unavailable, fresh mint or basil can be used as a flavorful alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg