Watermelon is hands down my favorite summer fruit. We go through at least one watermelon a week and I love not only eating it by itself, but also making summer salads with it. Cucumber and watermelon are a classic combo when it comes to summer salads, but I added a few twists to make this watermelon salad really stand out amongst the crowd! This recipe for smashed cucumber and watermelon salad with crispy shallots and an herby vinaigrette is going to hands down become your new favorite summer salad to enjoy all season long.
Have you ever smashed your cucumbers for a salad? It might sound odd, but the combo of texture plus the ability for the cucumber to soak up the vinaigrette once smashed makes it extra delicious in this salad. I love the texture of the smashed cucumber with the watermelon, crispy shallots, and creamy feta cheese. The combination is just SO good and then it all gets topped off with a bright and fresh herb vinaigrette that really takes all of the flavors to the next level.
You could totally eat this salad without the vinaigrette if you wanted and just squeeze some lemon juice and sprinkle with salt and pepper, but I highly recommend making the vinaigrette if you really want to have your taste buds do a happy dance. This vinaigrette made with basil and mint is one that you will actually want to make for other salads, meats, and more! It’s so good, and one non-negotiable for this salad for me would have to be the crispy shallots. They truly add so much flavor and texture to the fresh fruits and veggies.
I picture this salad served alongside some grilled protein or seafood to complete the meal and it would be such a great entertaining salad as well because it’s not only super tasty, but is quite beautiful too! This salad is so fresh and perfect for summer eating.
I cannot wait for you to give this version of a watermelon cucumber salad a try for yourself!
Ingredients:
3 Cups Cubed Watermelon
1 English Cucumber (Seedless)
1 Shallot, peeled and sliced
1/4 Cup Avocado Oil
1/2 Cup Crumbled Feta
Salt and Pepper
For the Vinaigrette-
1/4 Cup Basil Leaves
6 Mint Leaves
1 Tbsp. Lemon Juice
1 Tbsp. Red Wine Vinegar
1 Tsp. Honey
1 Tsp. Dijon Mustard
1 Tbsp. Extra Virgin Olive Oil
1/2 Tsp. Salt
1/2 Tsp. Black Pepper
Directions:
Make vinaigrette by blending basil, mint, lemon juice, red wine vinegar, honey, dijon, oil, salt, and pepper until smooth.
Add avocado oil to a small frying pan and add shallots when oil gets hot and gently fry until brown and crispy. Remove to a paper towel to drain and sprinkle with salt.
Take Cucumber and cut off ends. Gently smash it with a rolling pin in several places and then chop roughly.
Add watermelon, cucumber, shallots, and feta to a bowl.
Drizzle a liberal amount of vinaigrette over top and then season again with salt and pepper if needed.
Garnish with extra basil and mint leaves and serve immediately.
Note: If not serving immediately don’t add dressing or shallots until right before serving.
She’s a beauty, but the best part is, she’s real tasty too!
