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).



  • 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


  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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s