Chopped Veggie Salad With Watermelon And Feta Cheese Recipes

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WATERMELON AND FETA SALAD



Watermelon and Feta Salad image

This slightly sweet and savory watermelon-feta salad has cucumbers, olives and refreshing mint.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/2 medium watermelon (about 3 pounds)
1 English cucumber, sliced into thin rounds
One 4-ounce block feta, cut into 1/2-inch pieces
1/2 cup pitted kalamata olives, halved or quartered
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh mint leaves for garnish

Steps:

  • Cut the rind off the watermelon and cut the fruit into 1-inch cubes and transfer to a large serving bowl (you should have about 6 cups total). Top with the cucumber, feta and olives. Pour the oil over top and season with a large pinch of salt and pepper. Sprinkle with mint leaves and gently stir to combine right before serving.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

CHOPPED VEGGIE SALAD WITH WATERMELON AND FETA CHEESE



Chopped Veggie Salad with Watermelon and Feta Cheese image

Provided by Rozanne Gold

Categories     Salad     Breakfast     No-Cook     Picnic     Vegetarian     Quick & Easy     Yogurt     Low Cal     High Fiber     Dinner     Lunch     Feta     Watermelon     Spring     Summer     Healthy     Potluck     Bon Appétit

Number Of Ingredients 12

1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
2 green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt*
1 teaspoon dried oregano
*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Steps:

  • Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

VEGGIE CHOPPED SALAD



Veggie Chopped Salad image

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 11

3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas (about 8 ounces), thawed
6 bacon strips, cooked and crumbled
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup salted peanuts

Steps:

  • In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.

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 FETA SALAD CUPS RECIPE BY TASTY



Watermelon Feta Salad Cups Recipe by Tasty image

Here's what you need: large seedless watermelon, cucumber, feta cheese, fresh mint, olive oil, salt

Provided by Betsy Carter

Categories     Appetizers

Time 30m

Yield 20 servings

Number Of Ingredients 6

½ large seedless watermelon
1 ½ cups cucumber, diced
½ cup feta cheese, crumbled
2 tablespoons fresh mint, chopped, plus more for garnish
2 teaspoons olive oil
salt, to taste

Steps:

  • Cut the watermelon into 1½-inch (4 cm) cubes, removing the rind.
  • Using a teaspoon measuring spoon or a melon baller, scoop out the center of each watermelon cube, only going about halfway through.
  • In a large bowl, combine the cucumber, feta, mint, olive oil, and salt.
  • Spoon the cucumber mixture into the watermelon cubes.
  • Garnish with more mint. Chill until serving.
  • Enjoy!

Nutrition Facts : Calories 42 calories, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams

FETA VEGGIE SALAD



Feta Veggie Salad image

"If you're tired of the same old green salads, try this medley I cam up with after tasting something similar at a restaurant," suggests Kristen Zayon of Anchorage, Alaska. Tip: "It makes a wonderful meal paired with grilled chicken and steamed rice," Kristen says.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

2 cups sliced fresh mushrooms
1 large green pepper, coarsely chopped
1 medium cucumber, seeded and chopped
1 large tomato, seeded and chopped
1 small red onion, coarsely chopped
1 cup (4 ounces) crumbled tomato and basil feta cheese
1 teaspoon minced garlic
2/3 cup Greek vinaigrette

Steps:

  • In a large salad bowl, combine the first seven ingredients. Drizzle with vinaigrette and toss to coat. Chill until serving.

Nutrition Facts :

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.

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES



Chopped Vegetable Salad with Feta and Olives image

Categories     Salad     Olive     Onion     Tomato     Appetizer     Side     No-Cook     Picnic     Feta     Summer     Potluck     Lettuce     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives

Steps:

  • Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.

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