Watermelon-Feta Salad. |
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 Nicole’s Watermelon-Tomato Greek Salad.
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