Sweet watermelon, salty feta and crisp cucumber make a summer salad that comes together in minutes. Watermelon White Balsamic brings out the melon’s sweetness, while fresh mint gives it a cool finish. Toss it just before serving and bring it out cold.

I N G R E D I E N T S :

For the Salad

• 6 cups seedless watermelon, cut into 1-inch cubes
• 1 English cucumber, sliced into half moons
• 5 oz crumbled feta cheese
• ¼ cup fresh mint leaves, torn
• 2 tablespoons fresh basil, chopped (optional)
• ¼ cup roasted pecans or pistachios
• Fresh cracked black pepper

For the Dressing

• 3 tablespoons Rocky Mountain Olive Oil Watermelon White Balsamic Vinegar
• 2 tablespoons Rocky Mountain Olive Oil Basil Infused Extra Virgin Olive Oil
• Pinch of flaky sea salt

I N S T R U C T I O N S : 

1. Arrange the watermelon, cucumber, feta, mint, basil, and nuts in a large serving bowl.
2. In a small bowl, whisk together the Watermelon Balsamic and Basil Olive Oil until well combined.
3. Drizzle the dressing over the salad just before serving.
4. Finish with freshly cracked black pepper and an extra sprinkle of mint.
5. Serve immediately while chilled.

N U T R I T I O N A L   I N F O :

Per serving (approximately 6 servings): Calories: 195 | Protein: 5g | Carbohydrates: 15g | Fat: 14g | Sodium: 310mg

Estimated values may vary based on ingredient brands and serving sizes.