As we reach the peak of watermelon season, it’s a great time to experiment with these hydrating fruits. Watermelon is known for its high water content, offering natural relief from the heat with vitamins A and C, and antioxidants like lycopene. 

Similarly, cucumbers, another key ingredient in this summery salad, are high in water content, making them helpful for hydration. They also provide vitamins K and B and minerals such as potassium and magnesium.

Feta cheese adds a creamy texture and tangy flavor to this refreshing combination. Its salty taste perfectly complements watermelon’s sweetness and cucumbers’ freshness.

Ingredients:

1/2 cup red wine vinegar

2 teaspoons honey

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/4 cup extra virgin olive oil

5 cups seedless watermelon, cubed

1 English cucumber, chopped

6 ounces of feta cheese, cubed

1/2 cup red onion, thinly sliced

2 tablespoons fresh mint, chopped

Directions:

Whisk vinegar, honey, salt, and pepper in a small bowl

Gradually whisk in oil until completely incorporated.

Combine watermelon, cucumber, feta, and onion in a large bowl. Gently stir in 1/2 cup of the vinaigrette. Refrigerate for at least 20 minutes, or up to two hours. 

Just before serving, gently stir in the mint, and drizzle with the remaining vinaigrette.

Recipe Credit: 

Sullivan County Department of Public Health 2nd Annual Cookbook. 

Nutition Source: www.healthyeating101.com. 

Sullivan 180 is a non-profit organization dedicated to building a healthy community one degree at a time through people, places, and policy; with an intentional focus on prevention and empowering a healthier generation. Sullivan 180 has partnered with the Sullivan County Democrat and Claire Burns to bring you delicious and nutritious recipes on the first Friday of every month. For more information on the work of Sullivan 180, visit Sullivan180.org.