Watermelon Salad With Feta And Basil Food

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WATERMELON SALAD WITH FETA AND BASIL



Watermelon Salad with Feta and Basil image

In this summery salad, sweet watermelon is the perfect foil for tangy feta cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 5

3 1/2 pounds seedless watermelon (rind removed), cut into 1-inch cubes (6 cups)
2 tablespoons fresh lime juice
1/2 cup fresh basil leaves, cut into thin strips (see note)
Coarse salt and ground pepper
4 ounces feta cheese, broken into large pieces (about 1 cup)

Steps:

  • In a large bowl, combine watermelon, lime juice, and half the basil; season with salt and pepper. Toss to combine. Divide among four plates; scatter cheese and remaining basil on top.

Nutrition Facts : Calories 146 g, Fat 6 g, Protein 5 g

WATERMELON FETA SALAD



Watermelon Feta Salad image

This is a great salad. With the watermelon the kids will like it also.

Provided by Anonymous

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 8

3 tablespoons olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed
4 ounces feta cheese, cut into 1/4-inch cubes

Steps:

  • Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 12.4 g, Cholesterol 12.6 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 284.3 mg, Sugar 8.8 g

WATERMELON SALAD WITH FETA AND BASIL



Watermelon Salad with Feta and Basil image

This watermelon feta salad pairs juicy watermelon with salty feta, onion and basil for a refreshing summer dish.

Provided by Brittany Mullins

Categories     Salad

Number Of Ingredients 9

1 pound cubed watermelon
1/2 cup crumbled feta
1/2 cup onion (thinly sliced)
1/4 cup chopped fresh basil (or mint)
1 Tablespoon olive oil
2 Tablespoons red wine vinegar
black pepper (to taste)
1/4 cup balsamic vinegar
1 Tablespoon coconut sugar

Steps:

  • Make the balsamic reduction: Add balsamic vinegar and coconut sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  • Mix remaining ingredients: In a large salad bowl gently toss watermelon, onion, feta, basil, olive oil and vinegar. Taste and season with pepper.
  • Serve: Drizzle balsamic reduction over salad just before serving. Serve immediately with a slotted spoon because the salad becomes juicy as it sits.

Nutrition Facts : ServingSize 1 /4 of salad, Calories 142 kcal, Sugar 14 g, Sodium 177 mg, Fat 8 g, SaturatedFat 3 g, Carbohydrate 16 g, Fiber 1 g, Protein 3 g, Cholesterol 17 mg

WATERMELON AND FETA SALAD



Watermelon and Feta Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 clove garlic, minced or grated
1 small Fresno chile or jalapeno pepper, seeded and minced
6 to 9 tablespoons extra-virgin olive oil (depending on how acidic you like your salad dressings)
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup finely torn or finely chopped fresh mint
3 cups large diced red seedless watermelon
1/2 cup diced English cucumber
1/4 cup finely sliced scallions
1/2 cup Greek feta cheese, crumbled

Steps:

  • Add the garlic, Fresno, olive oil and vinegar to a glass jar with a lid. Season with salt and pepper, then add the mint. Place the lid on and shake vigorously to combine. Set aside.
  • When ready to serve, combine the watermelon, cucumber and scallions in a large bowl. Dress with the vinaigrette and gently toss to combine. Sprinkle the crumbled feta on top. Serve chilled.

WATERMELON AND FETA SALAD



Watermelon and Feta Salad image

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

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

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 AND BASIL SALAD



Watermelon, Feta and Basil Salad image

Make and share this Watermelon, Feta and Basil Salad recipe from Food.com.

Provided by Catherine from AL

Categories     < 15 Mins

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

4 cups watermelon, chopped
1 (8 ounce) package feta, crumbled
10 leaves fresh basil, torn
fresh lime juice
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Toss water melon with lime juice, salt and pepper. Add feta and basil just before serving and toss again.

Nutrition Facts : Calories 137.3, Fat 8.7, SaturatedFat 6, Cholesterol 35.7, Sodium 835.9, Carbohydrate 9.6, Fiber 0.5, Sugar 7.9, Protein 6.4

WATERMELON FETA SALAD



Watermelon Feta Salad image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1/2 medium watermelon, rind removed, cut into 1-inch dice (about 6 cups)
1 cup crumbled feta cheese
1 jalapeno pepper, stem and seeds removed, cut into 1/4-inch dice
Juice and zest of 3 limes
1 bunch mint, leaves picked and cut into chiffonade
10 to 12 basil leaves, cut into chiffonade

Steps:

  • In a large bowl, toss all the ingredients together. Let sit 30 to 60 minutes before serving. This will allow all the flavors to marry together. If you just can't wait and need to eat the salad immediately...I SOOOOO get it!!
  • What a melon!!!

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