Watermelon With Feta Food

WATERMELON FETA SALAD

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!!!

MOUTHWATERING WATERMELON SALAD WITH FETA

Steps:

• In a large bowl combine watermelon, cucumber, red onion, mint, and feta cheese.
• In a small bowl whisk together the olive oil, lime, honey. Pour on top of the watermelon and toss to coat.

REFRESHING WATERMELON FETA SALAD RECIPE

Steps:

• To prepare this watermelon feta salad recipe start by removing the rind and seeds from the watermelon, and cut into triangular chunks. Cut the feta cheese into small cubes, or bigger if you prefer, and place both into a large bowl. Slice the onions into paper-thin slices and place in the bowl with the rest of the ingredients, add the chopped mint leaves and the kalamata olives and set aside. (If you choose to prepare this watermelon feta salad recipe using cucumber too, then peel and slice the cucumber into half-moons and place in the bowl with rest of the ingredients).
• Prepare the dressing for the watermelon feta salad. In a small bowl add the olive oil, lemon juice and brown sugar and season. Whisk the ingredients to combine, taste and adjust the seasoning.
• Pour the dressing over the watermelon feta salad and toss to coat.
• Divide the watermelon feta salad among individual serving plates and serve immediately. Enjoy!

WATERMELON & FETA SALAD

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.

WATERMELON GAZPACHO WITH FETA CREMA

Steps:

• Gazpacho:
• Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.
• Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
• Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.
• Crema and assembly:
• Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 8-10 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.
• Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk.
• Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.
• Do ahead: Crema can be made 1 day ahead. Cover and chill.

WATERMELON, CUCUMBER & FETA SALAD

Steps:

• Whisk vinegar, honey, salt and pepper in a small bowl; gradually whisk in oil until completely incorporated.
• Combine watermelon, cucumber, feta and onion in a large bowl. Gently stir in 1/2 cup of the vinaigrette. Refrigerate for at least 20 minutes or up to 2 hours.
• Just before serving, gently stir in mint; drizzle with the remaining vinaigrette.

WATERMELON, FETA AND MINT SALAD WITH BALSAMIC VINAGRETTE

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.

WATERMELON FETA SALAD

Steps:

• In a small bowl whisk together olive oil, vinegar, and mint. Set aside.
• With a sharp knife cut the watermelon in half lengthwise. Cut the fruit away from the rind. Then cut the fruit into cubes 1/4-inch.
• In a large bowl, toss the watermelon together with grapes and cheese. When ready to serve, toss with the dressing and nuts. Garnish with a mint sprig and serve immediately.

WATERMELON, FETA, AND MINT SALAD RECIPE

Steps:

• Place watermelon chunks in a large bowl. Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon. Add mint, oil, and arugula (if using) and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper. (The cheese will add saltiness, so go light on the salt at this stage.)
• Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.

WATERMELON FETA SALAD

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.