Watermelon and Cucumber mingle with Feta and Mint


I will have to come up with different ways of using the numerous watermelon and cucumbers the garden provides in the summer.

For today, I chose the classic watermelon, feta, and mint combination, throw in some crunchy cucumber as well, season and dress with extra virgin olive oil.

It is tasty and familiar, and I start thinking, what other ingredients might fit perfectly with everything and turn this mingle into something rather unusual and even more delicious? The answer comes from a vinegar and a spice, and is a really pleasant surprise.

Adjust the relative volumes to the amount of each flavour you like. I like to make this as much about the watermelon as about the cucumber, with quite a bit of feta and mint.


In a bowl mix:

  • Watermelon, de-seeded and cut in 2 * 2 cm bites, 3 cups

  • Cucumber, washed, de seeded, cut lengthwise in quarters, de=seeded and cut very thinly, 2 cups

  • Feta. crumbled, 1, 5 cup

  • Mint, chopped thinly1/2 cup

  • Balsamic Vinegar 1,5 tbsp

  • Sichuan Peppercorns, 1, 5 tbsp

  • Salt, 1/4 tsp at least

Taste and adjust. Dress with:

  • Olive oil

right before you serve, and sprinkle some small mint leaves on top.


Lastly, if I didn't have allergy restrictions in the group, I would have also garnished with

  • Pine nuts, or almonds, toasted




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