Chilled watermelon and chunks of cucumber are tossed with feta cheese, Kalamata olives, fresh mint and a drizzle of balsamic glaze. It's that salty-sweet thing going on here that's so good – and will keep you cool as a cucumber during these dog days of summer.
This is the ONLY salad I want this week; temperatures are going to be in the high 90's all week long here in New York. During these sultry months, I usually make my watermelon salad with arugula, feta and red onion, but I loved this new combination with cucumber, mint and olives for an alternative, and a great way to use up any cucumbers you may have lying around.
You can double this to make a big bowl for a crowd, or cut it in half if you want to serve two. This makes a great side dish to grilled chicken, or seafood.
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