Watermelon Mint Feta Salad Recipes
WATERMELON AND FETA SALAD
This slightly sweet and savory watermelon-feta salad has cucumbers, olives and refreshing mint.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the rind off the watermelon and cut the fruit into 1-inch cubes and transfer to a large serving bowl (you should have about 6 cups total). Top with the cucumber, feta and olives. Pour the oil over top and season with a large pinch of salt and pepper. Sprinkle with mint leaves and gently stir to combine right before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
WATERMELON AND FETA SALAD
A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
- Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
- Drop the basil leaves over the watermelon and feta. Serve immediately.
WATERMELON & FETA SALAD
Serve this watermelon, feta and mint salad as a side dish at a barbecue or picnic. Bursting with fresh, summer flavours, it's also two of your five-a-day
Provided by Miriam Nice
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Chop 180g watermelon and ½ cucumber into chunks and tip into a bowl with the leaves from ½ bunch mint (reserving a few for garnish) and drizzle with 1 tbsp olive oil. Season and pile on to a serving plate. Crumble over 100g feta, the remaining mint leaves, then drizzle with 1 tbsp balsamic glaze just before serving.
Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
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