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- 5 cups 3/4- to 1-inch cubes seeded watermelon
- 1 cup chopped green onions
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh Italian parsley
- 1 1/2 tablespoons finely chopped seeded deveined jalapeño chiles
- 2 tablespoons Champagne vinegar
Combine watermelon, green onions, mint, parsley, and chiles in large bowl.
Whisk oil and vinegar in small bowl to blend. Pour dressing over watermelon mixture; toss to coat. Season salad generously with salt and pepper.
Greek watermelon feta salad
Greek watermelon feta salad is a refreshing, vegetarian summer salad that has a unique combination of sweet crunchy watermelon with creamy, savory feta cheese, and refreshing mint leaves. A perfect side dish for BBQs.
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Sometimes, you come across recipes with a weird combination of ingredients that you cannot imagine eating together but you end up enjoying it.
Greek watermelon salad with feta is one such recipe for me. Before eating this salad a couple of years ago, I could never have imagined eating watermelon with onion and feta.
But, the combination of sweet and crunchy watermelon with savory, creamy feta cheese, sharp onion, and refreshing mint leaves is so good that now it's become one of my favorite summer salads.
Yes, absolutely. However, like any watermelon salad, the longer the watermelon sits in the marinade the more it will seep liquid. You really don't want to make this salad much more in advance than the morning of.
When serving this for kids, create another bowl without the onions but add the vinegar and sugar. They will love the flavor and being included and you'll love that you've introduced them to a new flavor profile. In fact, maybe you'll catch one sneaking a bit of your version.
You don't have to use red onions for this recipe. Go ahead and try whatever onions you have on hand. However, red onion DOES seem to taste the best and I highly recommend you use it whenever you can.
Serve this salad up alongside grilled burgers & hotdogs, pork chops, or your favorite grilled chicken recipe.
Easy to make, good for you, and great for barbecues!
It’s refreshing and interesting. You won’t eat tons and tons of it, but you will enjoy every bite! Give it a try and be surprised!
How to Make It
First, whisk all of your dressing ingredients together in a small bowl or liquid measuring cup. Taste and adjust flavor if needed.
Then arrange salad ingredients in a large bowl or serving plate, and drizzle a generous serving of dressing over top. Serve with chopped fresh basil and cracked black pepper to taste!
How To Make Watermelon Feta Mint Salad with Avocados
The recipe has 2 folds:
The Vinaigrette: Made with only 4 ingredients, the vinaigrette is made with whisking olive oil with freshly squeezed lime juice and salt and pepper. While you can substitute lime with lemon juice, I personally prefer the combination of lime, mint and watermelon flavors. Still, feel free to use whichever you have on hand.
The Salad: The “salad” portion of the recipe is made with cubed watermelon, ripened avocado, thinly sliced red onion, and crumbled feta. If I am being honest, my mother’s version of this watermelon salad did not include avocado or lime. However, after I moved to the US and discovered the magic of avocado and lime combination, I couldn’t imagine making it in any other way.
Once you have your salad ingredients and vinaigrette ready, all you have to do is to toss them together. If you have time, I recommend letting it sit in the fridge for 30 minutes so that the flavors will have some time to marinade, but it will still be delicious if you don’t have the time.
Whether you serve it for a quick lunch for yourself or for your next summer party, I am confident that this watermelon avocado salad recipe is the best one out there.
Watermelon, Green Onion, and Mint Salad - Recipes
- Serves: 8
- Prep Time: 00:20
- Cooking Time: 00:00
- * Plus time to soak the red onion
This is the perfect refreshing summer salad. The savoury dressing compliments the sweet watermelon. It's a quick no fuss salad that goes well with BBQ meats. I like to soak my red onion slices in apple cider vinegar for up to 1 hour beforehand to slightly pickle the onion and remove the sharp taste but this is optional.
* Please click on the green icon next to the ingredients listed below for extra details and helpful information.
- 1kg seedless watermelon, flesh (weight after skin removed)
- 1/2 sml red onion, thinly sliced
- 1/3 cup apple cider vinegar, for soaking the onion
- 2 lebanese cucumber(s), diced (with skins on)
- 1/3 cup packed mint leaves, chopped roughly
- 1 1/2 Tbsp coconut aminos
- 1 1/2 Tbsp apple cider vinegar, from soaking the onion
- 1 Tbsp olive oil
- Salt and black pepper, ground, to taste
Place the sliced red onion in a bowl with the apple cider vinegar and some salt and pepper. Add extra vinegar if needed to cover the onion, mix and set aside in the fridge.
Chop the watermelon into bite size chunks. Place into a large colander in the sink to allow the juices to drain off while you prepare the remaining ingredients.
Add the cucumber, mint and red onion to a large glass salad bowl then gently mix through the watermelon.
Whisk the dressing ingredients together and pour over the the salad. Garnish with a sprig of mint.
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- ¼ teaspoon salt
- Ground pepper, to taste
- 4 cups spring mix
- 4 cups seedless watermelon, diced
- ½ (4 ounce) log Montchevre® honey goat cheese
- ½ cup hazelnuts, chopped
Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
Top with goat cheese and hazelnuts to serve.
Seabass in Green Curry w/ Watermelon Salad
In the blender combine the onion, bell pepper, cilantro, mint, garlic, jalapeño, ginger and about a cup of chicken stock, blend until smooth.
In the sauce pan over medium heat add 1tbsp grape seed oil and sauce the lemon grass, 2 cloves of smashed garlic and about a tablespoon of freshly grated ginger, cook until highly fragrant. Remove the ingredients and add to the curry, blend. In the fragrant oil add the fat part of the coconut milk, cook off the excess water and then add the blended curry concoction. add a tablespoon of fishsauce, and a tablespoon of the palm sugar - simmer for 10-15 min, until the color darkens. Taste for seasoning, add more fish sauce and or sugar - finish with a squeeze of lime.
In the non stick pan over medium high heat. Add 1 tablespoon of grapeseed oil and drop the seabass - skin scored and face down. Season the flesh side with salt and pepper. Add the cherry tomatoes around the fish. Cook until the skin is crispy about 6 min and 80% of the total cooking time, flip to finish and add 6 slivers of mandolined zucchini on wither side of the fish.
To serve add the cherry tomatoes and the zucchini to the plate, pour the coconut curry over them about 1/2” up from the plate - like a shallow soup. Place the crispy skin fish, skin side up in the center and go go go.
Watermelon Salad (W the curry)
1C salted Peanuts, coarsely crushed
1 Grapefruit, segmented and then the segments halved
For dressing (I’ll figure out the ratio on camera)
Rotary cheese grater (for the hazelnuts, could also use microplane)
Cut up the watermelon into bite size cubes.
Make the dressing, start with 1/2C olive oil and 1/4C vinegar and lime juice (50/50) sugar and fish sauce to taste. Combine everything and top with mint leaves and grated hazelnuts.
Learn More About Watermelon
If buying a watermelon was like buying a car, you’d check under the hood. Since no produce monger is likely to let that happen, shoppers have resorted to a thumping ritual. It turns out that thumping a watermelon is about as helpful as kicking a tire!
No amount of thumping, tapping, sniffing or shaking will give you a clue as to a watermelon’s ripeness. So how do you pick out a tasty one?
Begin by choosing a watermelon with a firm green rind that has yellow undertones and is free of bruises and soft spots. Next, pick it up. A watermelon should be unexpectedly heavy for its size. If it meets these criteria, turn it over. Since watermelons stop ripening as soon as they’re plucked from the vine, you want yours to have a creamy yellow spot where it sat on the ground while it ripened in the sun.
The number one selling watermelon in the United States is the seedless. Growers claim the seedless is all “heart” with sweet, crunchy, tender fruit from rind to rind. Seeded watermelons are definitely larger, weighing 15 to 45 pounds with seedless coming in at 10 to 20 pounds. Taste comparisons have them in a dead heat.
Whether you choose one with seeds or without, take your ripe melon home and place it on the countertop. Watermelon not only stores well for a few days at room temperature, but its lycopene and beta-carotene (antioxidants) increase significantly, right up until the time it spoils.
Once you cut the melon, it needs to be refrigerated. Leave it in its rind and cover it with plastic wrap, or cut it up and store it in a covered bowl. To avoid water-logged fruit, set a colander inside the bowl, or use your salad spinner as the storage container.
Chunks of watermelon work well in a mixed fruit salad, or serve slices sprinkled with lemon or lime. But eating it with the juice running down your arm is truly a joy of summer!
Buying and Storing Mint
Mint is a great ingredient to have on hand in the summer. I’m finding that I’m using it more and more in my recipes. And it is the perfect complement to this salad.
I would encourage you to invest in a whole mint plant. You can find one in Meijer’s great garden center! That way you can have your mint all summer.
If you buy a bunch instead, there are a few ways to ensure that they will be kept fresh.
- Method 1: Cut off the ends of the stems and place the bunch in a glass of water. Cover loosely with a plastic bag and store in the refrigerator.
- Method 2: Get a paper towel damp, ringing out the excess water. Wrap it loosely around the mint and put it in the refrigerator.
Mint can be stored for a week using either method. Wash the mint before using it and make sure the leaves are not wet before storing.