Watermelon Cucumber Salad with Feta and Mint
Summer in a bowl from our first farm dinner in 2017.
This refreshing salad by Chef Brandon Frohn features in season cucumbers, a hint of mint, crushed peanuts, rice vinegar and a drizzle of honey“Cucumbers are a garden staple for most Southerners. They’re versatile and delicious whether eaten freshly cut from the garden, salted, or put up in a hot pickle brine! This heirloom cucumber recipe is a refreshing spin on a traditional Southern salted cucumber salad with a hint of mint, crushed peanuts, rice vinegar, and honey," Brandon says, and we can't agree more.
Ingredients
- 1 1/2 pounds english cucumbers
- 2 ounces shallots, sliced
- 2 ounces roasted peanuts, roughly chopped
- 2 ounces rice vinegar
- 1 tablespoon local honey
- 1 teaspoon sea salt
- 1/4 cup safflower or vegetable oil
- 1 tablespoon chopped mint
Instructions
1. Peel cucmbers (optional) and cut in half lengthwise. Remove seeds.
2. Combine cucumbers and remaining ingridients. Toss well. Serve chilled or room temperatiure.
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