- 4 cups cubed watermelon
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh mint leaves, torn
- 1/4 cup crumbled feta cheese
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Capitana's Salsa Macha
Prepare the watermelon salad:
- In a large bowl, combine the cubed watermelon, diced cucumber, thinly sliced red onion, torn mint leaves, and crumbled feta cheese.
Add the salsa macha dressing:
- Spoon a generous amount of the salsa macha into the watermelon salad. Start with a smaller amount and adjust to your desired level of spiciness and flavor.
- Drizzle the lime juice and extra virgin olive oil over the salad.
- Season with salt and pepper to taste. Toss the salad gently to ensure all the ingredients are well coated with the salsa macha dressing.
Chill and serve:
- Cover the salad bowl and refrigerate for about 30 minutes to allow the flavors to meld together and the salad to chill.
- Before serving, give the salad a quick toss to redistribute the dressing and flavors.
- Serve the watermelon salad with salsa macha as a refreshing and spicy appetizer or as a side dish for summer gatherings, barbecues, or picnics.