Watermelon Feta Salad
User Reviews
5
Watermelon Feta Salad
Description
Watermelon Feta Salad features seedless watermelon cut into cubes or melon balls, marinated with finely chopped shallots and torn mint leaves in olive oil to enhance the fruit's natural sweetness and infuse subtle savory notes. After at least an hour of marinating in the refrigerator, the salad is combined with cubed feta cheese, crisp Persian cucumber rounds, and wild arugula, providing contrast in texture and peppery flavor. The salad is dressed with a vinaigrette made from olive oil, red wine vinegar, garlic, shallots, dried oregano, salt, and black pepper, adding acidity and depth.
The salad offers a harmony of textures from juicy, crisp, tender, and creamy components, while the flavor profile balances sweet, salty, tangy, and herbaceous elements. The marinating step softens the watermelon slightly and intensifies its flavor.
This salad makes a light side dish perfect for warm weather or as a fresh accompaniment to grilled meats or seafood. Garnishing with extra mint brightens the presentation and flavor.
The marinating time is flexible between one to three hours, allowing for planning ahead while providing fully infused flavors.
Ingredients
- 1 watermelon cut into 1 inch cubes or melon balls, small, seedless
- 1 shallot finely chopped
- 4 tablespoons mint torn, plus more for garnish
- 2 tablespoons olive oil
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- 1 heet feta cheese cut into ½ inch cubes (about ½ cup once cubed, fresh
- 3 cucumber sliced into ½ inch thick rounds, Persian
- arugula wild; handful
For the Vinaigrette
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic chopped
- 1 shallot finely chopped
- 1 teaspoon oregano dried
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
- Combine the watermelon, shallots, and mint in a large bowl with the olive oil. Season the mixture with salt and pepper and toss to combine. Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
- Remove from the fridge and add the feta, cucumbers and toss to combine. Transfer to a serving platter, add on top of arugula, drizzle with the vinaigrette and season with salt, pepper and extra mint.
- In a small bowl whisk together the vinaigrette ingredients and drizzle over the salad. Season to taste, adjusting as needed.
Notes
- Marinate the watermelon for at least one hour to boost flavor absorption and soften its texture slightly.
- Use seedless watermelon for ease of preparation and eating.
- Adjust seasoning of vinaigrette after mixing to suit taste preferences.
- Serve chilled for optimal freshness and texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 38mg | 2% |
| Potassium | 967mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 4548IU | 91% |
| Vitamin C | 65mg | 72% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
