It’s summer. It’s hot, you’re tired, you don’t want to turn the stupid oven on or stand over the hot stove. If all this applies to you, then this salad is perfect.
It is SCD legal and paleo if you leave out the feta (but really who wants to do that?). This is really easy, so I’ll just give a few suggestions to make sure yours turns out just as tasty as mine did.
- Use good quality extra virgin olive oil. When what you’re making is not being sautéed, grilled, roasted, or baked, it is important to use a higher quality because the flavor will be much stronger. Olive oil is like wine: it takes on the terroir of where the olives are grown so the flavor profiles can be extremely different. You can also buy olive oils infused with herbs and citrus flavors to add a special zing to your food.
A friend bought me a whole bunch of these for my birthday so I used a Persian Lime Olive Oil that really added to the flavors of the salad. A general rule I follow is if I don’t like how the olive oil tastes just dipped on a piece of bread, I’m probably not going to like anything made with it.
- What kind of salt you use makes a difference! For cold dishes, fruits, and fresh raw veggies my favorite salt to use is Himalayan Pink Salt. Sooooo good!
- I love sweet onions but I don’t like it when their flavor overpowers all the others. I make sure I slice them super paper-thin with a mandolin so that doesn’t happen.
- If you are following a strict SCD diet, feta is legal in small amounts after being on the diet for 6 months. A good substitute is farmer’s cheese if feta gives you trouble.
If you take this advice, the salad comes out amazingly perfect for really hot days. I’m getting refreshed just looking at this close-up.
I consider this part of my “sweet summer” series of recipes: food that I associate with summer time fun or that are nice to eat when it is hot out. There will be more coming in the next few weeks so stay cool out there and have fun!
Watermelon, Cucumber, and Sweet Onion Salad with Feta
- 1 tablespoon good quality extra virgin olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon Himalayan Pink Salt
- Pinch of cayenne pepper
- 1/2 cup sweet red onion very thinly sliced-I used a mandolin
- 3.5 cups quartered cucumber
- 1/2 cups a small-medium watermelon cubed, about 4
- Freshly ground pepper to taste
- 1/2 cup chopped cilantro
- Crumbled Israeli or Greek Feta
Mix the olive oil, lime juice, salt, and cayenne pepper in a large serving bowl until the salt is dissolved.
Cut and cube the watermelon and add to the bowl and mix.
Slice the onion very thinly and add to the bowl.
Slice and quarter the cucumber and add to the bowl. Mix until everything is evenly coated.
Grind pepper to taste and mix.
Chop 1/2 cup cilantro and mix well.
Let the salad marinate for at least two hours. If there is too much liquid after letting it marinate, drain it out and reserve it on the side, and serve it as a dressing.
Add feta right before serving or serve the feta on the side and let people add however much they want to their own serving.