Watermelon Salad with Feta and Cucumber Pickles
Ingredients
- 1 cup sugar
- 1 cup cider vinegar
- ½ cup water
- 1 teaspoon kosher salt
- 2 teaspoons mustard seeds
- 1 ½ teaspoons wasabi powder
- 3 tarragon sprigs
- 1 English cucumber, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry or white wine vinegar
- ½ teaspoon ground sumac (optional)
- 8 cups cubed red watermelon
- 3 ounces feta cheese, crumbled (about 3/4 cup)
- ½ cup chopped fresh mint
- ¼ cup sliced pitted kalamata olives
- ¼ cup chopped fresh dill
Instructions
- 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.
- Combine oil, vinegar, and sumac, if desired, in a small bowl, stirring well with a whisk. Strain cucumbers; discard liquid and tarragon sprigs. Place about 2 tablespoons cucumbers on each of 8 plates. Place 1 cup watermelon cubes on each plate. Top watermelon evenly with cheese, mint, olives, and dill. Drizzle evenly with vinaigrette.
