Watermelon With Balsamic And Feta Food
WATERMELON BLUEBERRY SALAD WITH BALSAMIC DRESSING
I really wanted to showcase the 18 year aged balsamic I recently purchased so I have made this quick and fresh watermelon blueberry salad. The balsamic brings out the freshness of the watermelon and blueberries and saltiness of the feta cheese. This is a great side dish to bring to a cookout or a wonderful light refreshing snack to eat whenever you want! I'm sure this won't be a problem but try to eat it up the same day you make it otherwise the liquid from the watermelon and dressing will make the cheese wet. Here is a little more about the oil and vinegar used in this recipe: Koroneiki Olive Oil: Koroneiki is a Greek olive that is small in size but high in levels of poly-phenols, the natural antioxidants found in plants that may reduce the risk of heart disease and cancer. This olive oil is very robust and a great staple olive oil for any cook's kitchen. Aged Balsamic Vinegar: It is aged 18 years in chestnut, oak, mulberry cherry and ash barrels. It is very rich and dense Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling, over ice cream, cheese, and fresh fruit.
Provided by Katie M.
Categories Cheese
Time 8m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the balsamic, olive oil, and salt and pepper.
- Carefully toss the cubed watermelon, blueberries, and parsley or mint.
- Let it chill for about 5-20 minutes in the fridge and eat up with in the day.
Nutrition Facts : Calories 90.3, Fat 4.3, SaturatedFat 1.6, Cholesterol 7.4, Sodium 95.8, Carbohydrate 12.3, Fiber 1, Sugar 9.7, Protein 2
WATERMELON, FETA AND MINT SALAD WITH BALSAMIC VINAGRETTE
Make and share this Watermelon, Feta and Mint Salad With Balsamic Vinagrette recipe from Food.com.
Provided by Raquel Grinnell
Categories Cheese
Time 45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut watermelon in half and remove watermelon from rind; the easiest way to do this is with a melon baller. Place melon balls into a large mixing bowl. Save the rind to use as the salad bowls for a pretty presentation, scraping out to the same depth all over and cutting a small slice from the bottoms of the outside rinds so that each half will sit evenly on a table.
- Crumble feta cheese over the watermelon, chiffonade the mint (roll leaves into a cigar and slice thinly across the 'cigar' to get ribbons of mint) and sprinkle over watermelon. Grind pepper to taste over all.
- To make the dressing, blend or shake the olive oil and vinegar in a jar until emulsified. Pour over watermelon and toss gently. Chill for 30 minutes, spoon carefully into reserved watermelon rind 'bowls' and serve.
Nutrition Facts : Calories 279.1, Fat 10.9, SaturatedFat 3.3, Cholesterol 13.4, Sodium 178.6, Carbohydrate 45.2, Fiber 3, Sugar 36.5, Protein 6
GRILLED WATERMELON WITH FETA
No judgement zone here until you try it. It's refreshing, sweet and salty. Easy peasy to make and fun as well. Feel free to add your own take to this. I've done several different versions. This is just my favorite one.
Provided by LAURIE W.
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill to medium high. When hot, brush olive oil on grates so the watermelon doesn't stick to it.
- While grill is heating up put the balsamic in a pot and heat down until it thickens. We like a lot of balsamic so we use more than a ¼ cup.
- Slice watermelon in half and then in 1.5" quarters. You want the rind on each piece. (picture a slice of pie).
- Pat dry with paper towel and sprinkle a small amount of salt on both sides.
- Place on grill. You should start to see grill marks in 2 to 3 minutes. Then flip.
- Remove watermelon from grill. Drizzle balsamic glaze over and sprinkle as much or as little fat as you like.
- Optional: Diced up some fresh mint and sprinkle over.
Nutrition Facts : Calories 249.1, Fat 4.6, SaturatedFat 1.4, Cholesterol 5.6, Sodium 466.6, Carbohydrate 53.2, Fiber 2.7, Sugar 43.9, Protein 5.1
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