Easy Watermelon Feta Salad Recipes

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WATERMELON AND FETA SALAD



Watermelon and Feta Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 clove garlic, minced or grated
1 small Fresno chile or jalapeno pepper, seeded and minced
6 to 9 tablespoons extra-virgin olive oil (depending on how acidic you like your salad dressings)
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup finely torn or finely chopped fresh mint
3 cups large diced red seedless watermelon
1/2 cup diced English cucumber
1/4 cup finely sliced scallions
1/2 cup Greek feta cheese, crumbled

Steps:

  • Add the garlic, Fresno, olive oil and vinegar to a glass jar with a lid. Season with salt and pepper, then add the mint. Place the lid on and shake vigorously to combine. Set aside.
  • When ready to serve, combine the watermelon, cucumber and scallions in a large bowl. Dress with the vinaigrette and gently toss to combine. Sprinkle the crumbled feta on top. Serve chilled.

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



Watermelon Feta Salad image

Provided by rick2428

Time 15m

Number Of Ingredients 9

1 small seedless watermelon, cut into small cubes
¼ cup olive oil
zest and juice of 1 lime
1½ tsp salt
1 tsp fresh cracked pepper
½ cup chunked feta
¼ cup thinly sliced red onion
1 cup honey roasted pistashios
¼ cup chopped mint

Steps:

  • Place the cubed watermelon into a large bowl. Season with olive oil, salt, lime juice, lime zest, and black pepper. Toss to combine.
  • If serving in the bowl, add the feta, mint, pistachios, and onions. Toss and you're good to go! If you want to plate the dish, arrange the cubed watermelon on the plate, then crumble the feta, sliced onions, pistachios, mint, and then spoon over liquid from the watermelon bowl. Finish with additional lime zest and black pepper. Serve cold!

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

WATERMELON FETA SALAD



Watermelon Feta Salad image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1/2 medium watermelon, rind removed, cut into 1-inch dice (about 6 cups)
1 cup crumbled feta cheese
1 jalapeno pepper, stem and seeds removed, cut into 1/4-inch dice
Juice and zest of 3 limes
1 bunch mint, leaves picked and cut into chiffonade
10 to 12 basil leaves, cut into chiffonade

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!!!

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