WATERMELON, BERRY AND CUCUMBER SALAD WITH HONEY-LIME DRESSING
PG tested
Fourth of July means watermelon, but cutting the huge fruit into individual slices during your picnic or cookout can prove a headache for the host, because it’s going to drip. But if you cut it into chunks a few hours beforehand and then toss it with summer berries and cucumber in a citrusy dressing? Dessert will not only provide a supersweet taste of summer but be stress-free, as well.
Be sure to wash the watermelon before cutting it to remove any dirt, and rinse the knife between cuts, too. (A towel placed underneath will keep it from slipping and also collect any juice drips.) If not using right away, store the chunks in a resealable bag or airtight container and refrigerate. (It will keep for 2-3 days.)
For dressing
2 tablespoons honey Juice of 1 or 2 large limes (about ¼ cup)
Extra-virgin olive oil
For salad
6 to 7 cups cubed watermelon
1 English (seedless) cucumber, cut into ½-inch cubes (about 2 cups)
1 cup fresh blueberries 1 cup fresh raspberries 1 cup fresh mint leaves 1 cup torn basil leaves ½ to 1 cup creamy Greek feta, crumbled
In small bowl, whisk together the honey, lime juice, 2 or 3 tablespoons olive oil and salt to taste.
In a large bowl or on a serving platter with sides, combine the watermelon, cucumber, blueberries, raspberries, mint and basil.
Pour the dressing over the salad and toss gently. Top with the crumbled feta and serve.
Serves 6.
— “The Mediterranean Dish: 120 Bold and Healthy Recipes You’ll Make on Repeat” by Suzy Karadsheh (Clarkson Potter, Sept. 13,
2022, $32.50)