Watermelon Salad with Feta and Cucumber Pickles

This one takes a little while (at least 8 hours), as you have to give enough time to make the pickles.  But it’s so worth it.  I usually let the cucumbers soak for much longer (about 24 hours).

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Ingredients:

  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/2 cup water
  • 1 tsp sea salt
  • 2 tsp mustard powder
  • 1 1/2 tsp wasabi paste
  • 3 tarragon sprigs
  • 1 English cucumber, thinly sliced
  • 3 tbsp EVOO
  • 2 tbsp white wine vinegar
  • 4 cups cubed red watermelon
  • 3 oz. feta cheese, crumbled
  • 1/2 cup chopped fresh mint
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 cup chopped fresh dill

Directions:

  1. Combine first 7 ingredients in a medium saucepan over high heat; bring to a boil.  Remove pan from heat; cool completely.  Place cucumber slices in a large bowl; pour vinegar mixture over cucumbers.  Cover and chill cucumber and vinegar mixture 8 hours or overnight.
  2. Combine EVOO and white wine vinegar in a small bowl, stirring well with a whisk.  Strain cucumbers; discard liquid and tarragon sprigs.  Place cucumbers on plates.  Place 1 cup watermelon cubes on each plate.  Top watermelon evenly with cheese, mint, olives, and dill.  Drizzle evenly with vinaigrette.
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