Cucumber Watermelon Feta Rubik’s Salad

with a Maple Ginger Champagne Vinaigrette

My life is not orderly. It is altogether messy and frantic, panicked and worrisome at times, yet also peaceful and quiet. I find peace in the quiet beauty of our forest and flowers, laughter and ease with my friends at the yoga studio, comfort in the routine, scents and flavors of my kitchen. My kitchen I try to keep in order, but it gets away from me too. Dishes pile up and I make horrendous messes when I’m in creative mode.

The idea of a cubic salad appealed to that orderly side that is so rarely seen in my life. On top of that it was a bit of a challenge: could I manage to cut cubes of watermelon and cucumber and feta cheese so perfectly that I could stack them like a Rubik’s cube? Arranging things on a plate is not hard, but cutting in a straight line, now THAT’S a challenge. As you can see, I didn’t get all the lines quite right, but I was so proud of my little cube of a salad when it was done that I took it in to show my teenage daughter. She was surprised, and disagreed with me that it could be called a salad. But of course it’s a salad! It’s all vegetable and fruit and cheese … what else would you call it?

Cucumber Watermelon Feta Rubik’s Salad

• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: as many as you like!

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the champagne vinaigrette:

• 1/4 cup champagne vinegar
• 2 Tablespoons real maple syrup
• 1/4 teaspoon garlic powder
• 1 teaspoon or so of fresh grated ginger root
• Fresh ground black pepper
• 1 – 2 Tablespoons extra virgin olive oil

For the salad:

• Watermelon
• English cucumber
• Feta cheese block
• Mint Leaves & edible flowers, for garnish

---

Instructions

1. In a small bowl, whisk together all the ingredients for the vinaigrette except the olive oil. While whisking, drizzle the olive oil in a thin stream into the dressing.
2. Cut the watermelon, cucumber, and feta cheese into equal size cubes about 3/4 inch thick. I started with the watermelon and once I had a nice cube about the right size, I used that as a measuring device to get the rest of the cubes the same size.
3. Arrange the cubes into a 9×9 inch square, interchanging watermelon, cucumber and feta (using more watermelon than the other two). Add two more squares of nine cubes on top of that square.
4. Whisk the vinaigrette a bit and drizzle over top. Garnish with mint leaves and/or edible flowers.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Treasure Box Tuesday, Tasty Tuesdays, Wonderfully Creative Wednesdays, Cast Party Wednesday, Thursday Favorite Things, Let’s Get Real Friday, The Weekend Retreat, Moonlight & Mason Jars and The Gathering Spot.