Watermelon-Cucumber Salad with Raspberry-Pumpkin Seed Oil Dressing

Name: Watermelon-Cucumber Salad with Raspberry-Pumpkin Seed Oil Dressing
Total time: 20 min
Yield: 4
Ingredients: 800 g watermelon; 1 cucumber; 150 g feta; fresh mint leaves; 100 g fresh raspberries; 3 tbsp Styrian Pumpkin Seed Oil PGI; 2 tbsp Steirerkraft Tomato Vinegar; 1 tsp honey; salt, pepper; fresh mint leaves; 50 g fresh raspberries; 2 tbsp Steirerkraft Pumpkin Seeds, roasted and salted

Watermelon, crisp cucumber and creamy feta meet a delicately tangy dressing made from fresh raspberries and Styrian Pumpkin Seed Oil PGI. Ready in 20 minutes, no cooking required – perfect as a light summer meal or a side dish for grilling. The salad tastes best freshly dressed, as melon and cucumber release water quickly.

Difficulty: easy Total time: 20 min Portions: 4

Appetizer Salad/Side Dish Vegetarian

Salad

800 g watermelon
1 cucumber
150 g feta
fresh mint leaves

Dressing

100 g fresh raspberries
3 tbsp Styrian Pumpkin Seed Oil PGI
2 tbsp Steirerkraft Tomato Vinegar
1 tsp honey
salt, pepper

Topping

fresh mint leaves
50 g fresh raspberries
2 tbsp Steirerkraft Pumpkin Seeds, roasted and salted

Preparation

Deseed the watermelon and cut into bite-sized cubes (about 800 g). Peel the cucumber, halve it lengthwise, remove the seeds with a spoon, and cut into small pieces. Cube the feta.
Lightly crush the raspberries with a fork, keeping some texture. Mix with the pumpkin seed oil, tomato vinegar, and honey until the honey has dissolved. Season with salt and pepper.
Gently combine the watermelon and cucumber and arrange on a platter or four plates. Add the dressing just before serving – melon and cucumber release water and would dilute it otherwise.
Sprinkle with the feta, garnish with the remaining raspberries, fresh mint leaves, and roasted pumpkin seeds, and serve immediately.