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Saturday, July 14, 2012

Watermelon-Feta Salad


Watermelon-Feta Salad.

I drew the inspiration for this hot-weather salad from a restaurant menu. As I recall, it was quite expensive - $14, give or take - so I didn’t order it, but scribbled down some of the ingredients our server described and added some of my own. Needless to say, the cost of making this at home was a small fraction of the restaurant version’s! When I served it a couple of nights ago, Ron and I judged it a great success. I recommend you make the dressing ahead of time, allowing the flavors to blend. 
Watermelon-Feta Salad:

To Prepare the Salad:
2 c. (500 mL) seedless watermelon cubes, cut into ¾-in. (19 mm) cubes
½ c. (125 mL) feta cheese cubes, cut into ½-in. (1.2 cm) cubes
⅔ c. (160 mL) watercress leaves, stemmed
1 c. (250 mL) mixed salad greens, torn somewhat larger than bite-sized
2 tbsp. (30 mL) finely chopped parsley
2 tbsp. (30 mL) finely chopped sweet onion
To Prepare the Oregano Vinaigrette:
¼ c. (60 mL) olive oil
1 tbsp. (15 mL) white wine vinegar
½ tsp. (2.5 mL) dried oregano or 1 tbsp. fresh (see Note)
Shake or stir together. Do not refrigerate. Pour over salad, tossing well, just before serving.
Note: Substituting mint for the oregano produces a fresh new taste!

Choose only the freshest, juiciest watermelon.


Slice watermelon into 3/4-inch (19 mm) cubes.


Dice the feta into 1/2-inch (1.2 cm) cubes.


Separate the leaves from the watercress stems.


This salad takes work, but worth the effort!


Add mixed salad greens …


And finely chopped parsley.


Toss with a simple Oregano or Mint

Vinaigrette. Refreshing and delicious!


Note: If cool summer salads suit you, try Nicoles Watermelon-Tomato Greek Salad.



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