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 Nicole’s Watermelon-Tomato Greek Salad.