Watermelon Feta Salad
Did you know Watermelon originated in West Africa, specifically in the Egyptian region? Over time, feta cheese made its way on the same plate in this area of the world, and I have to say, I’m glad it did! When you bite into this dish, you suddenly find yourself asking why you’ve never thought of doing this before. It’s sweet, salty, tangy and crispy all at the same time; so do as the Mediterraneans do in the Summer, and test this dish out for yourself. It’s delightful and surprisingly tasty; I may never eat plain watermelon again.
Week of Salads / Day Four
Crisp, sweet, tangy and salty; perfect for summer!
Amazing what a few ingredients can taste like when put together!
Whip up the vinaigrette with a few pantry items.
This salad is all about flavor balance and marinating.
COST: $
Prep Time: 30 MIN
Cook Time: 0 MIN
Serving Size: 2-4
Tools
Chef’s Knife
Bowls (large and small)
Tongs
Whisk
Shallow Baking Glass
Ingredients
1 Seedless Mini Watermelon, cubed
3 Sprigs Fresh Mint, chopped
2 Sprigs Fresh Basil, chopped
1/2 Cup Feta Cheese, crumbled or cubed
1/2 Cucumber, seeded and sliced
1 Cup Spinach, chopped
3 TBS Sliced Almonds
1 TBS Balsamic Glaze
Vinaigrette Marinade:
1 TBS Lemon Juice
3 TBS Rice Wine Vinegar
1 TSP Balsamic Glaze
1/2 Cup Olive Oil
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Dried Oregano
1/2 TSP Honey
1 Garlic Clove, minced
1 TBS Red Onion or Shallot, minced
Instructions
In a small mixing bowl, make the vinaigrette by whisking together all the listed vinaigrette ingredients, set aside.
Prep the watermelon by cubing it into 1/2” - 1” squares. Avoid seeds if possible.
In a large mixing bowl, pour 1/2 cup of the vinaigrette and gently mix until coated.
Transfer the watermelon into a shallow dish or baking dish, cover with saran wrap and freeze for about 15-20 minutes.
Prep the cucumbers by cutting down the middle, removing the seeds with a spoon, and slicing into crescents.
Pour the remaining vinaigrette onto the cucumbers, mix and transfer to the large bowl you were using for the watermelon, mix in the spinach and cover with saran wrap and place in fridge for 5-10 minutes.
Chop the herbs and set aside.
When the watermelon has had enough time to chill and marinate, remove from freezer and place back into the large bowl with the cucumbers and spinach.
Add the Feta and herbs, mix and plate. Serve with drizzled Balsamic Glaze, almonds, pecans or pistachios, and enjoy!
Crazy good!
