Watermelon and cucumber salad with feta

Ingredients for 6 servings:

• 1,200 g watermelon(s)
• 2 cucumbers
• 450 g feta cheese
• 75 g pistachios, chopped
• 5 tbsp balsamic vinegar, lighter
• 2 tbsp sunflower oil
• Herbs, Italian, alternatively parsley or mint, chopped or shredded
• possibly garlic
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

perfect for hot summer days

Remove the pistachios from their shells and roughly chop, or use pre-chopped pistachios. Wash and peel the cucumbers, then cut into 1 cm cubes. Cut the watermelon into 1 cm thick slices, remove the flesh from the rind, and also cut into 1 cm cubes. Cut the feta into small cubes. For the dressing, mix the vinegar with Italian herbs to taste (I use frozen herbs) and season with salt and pepper. Depending on your taste, you can also use parsley and shredded mint instead of the Italian herbs. Finely chopped garlic is also welcome in the dressing. Mix everything well. Finally, add the oil and stir everything thoroughly again. Place all ingredients in a large bowl and mix. Let the finished salad marinate in the refrigerator for 1-2 hours. The salad is delicious as a side dish to grilled food or as a main course with baguette. Any leftovers will still be nice and crunchy the next day.