Watermelon and Pineapple Salad
July 5, 2024
By: Robin Kurss
Hope that you had a wonderful 4th. Here is a refreshing salad that can also serve as a dip for chips or a salsa on fish or chicken (without the feta). Enjoy the rest of your weekend!!
Time: 15 minutes | Serves: 6-8
Ingredients:
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon fresh lime zest, plus 2 tablespoons juice
1 tablespoon honey
1 jalapeño, thinly sliced (optional)
Kosher salt and black pepper
¼ cup finely chopped red onion
1¼ pounds fresh watermelon, peeled and cubed
1¼ pounds fresh pineapple, peeled and cubed
4 ounces feta, crumbled (about ⅔ cup)
⅓ cup torn fresh mint
Instructions:
- In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño.
- Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
- While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.
- When ready to serve, add feta and herbs to salad and toss to coat and serve immediately.
