"Summer is here, and you can find us embracing all things cooling, especially crunchy salads like this one. Packed with watermelon, cucumbers, salty feta, and a fragrant crushed coriander dressing featuring Parasol Champagne Vinegar and Awake Extra Virgin Olive Oil, it's perfect on its own or alongside your choice of grilled protein." - Noreen Wasti
Crush the coriander seeds using a mortar & pestle until roughly ground.
In a small bowl, combine the minced shallot, crushed coriander seeds, Dijon mustard, Parasol Champagne Vinegar, Awake Extra Virgin Olive Oil, and salt. Whisk until the dressing is emulsified.
Slice the Persian cucumbers in half lengthwise and then diagonally to create different angled shapes.
Place the cubed watermelon and cucumbers in a large serving bowl. Season with salt to taste.
Pour the dressing over the salad and toss gently to combine.
Top with chunks of feta cheese and garnish generously with mint leaves. Enjoy immediately!
Hot (or rather, cool) tip: Pre-chill your serving bowl in the freezer for 15 minutes to keep your salad crisp and cold.
