Greek Watermelon Barley Salad Recipes

GREEK WATERMELON-BARLEY SALAD

Steps:

• In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool.
• In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add watermelon, black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken.

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!

BARLEY GREEK SALAD

Steps:

• Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
• Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
• Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

COOL, REFRESHING WATERMELON SALAD

Steps:

• In a glass bowl, combine the olive oil and balsamic vinegar and whisk until combined.
• Slice the watermelon and remove the rind, trimming away the pale flesh adjacent to the rind, leaving only the sweet, bright red flesh.
• Cut the watermelon into large dice, or approximately 3/4-inch cubes.
• In a large bowl, combine the watermelon, onion, and any other ingredients (tomatoes, cucumbers, olives) you have decided to use, along with the mint and baby greens.
• Drizzle the salad with the vinaigrette and gently toss so that everything is evenly coated. Serve right away on chilled plates.

GREEK-STYLE WATERMELON SALAD

Steps:

• In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

GREEK STYLE WATERMELON SALAD

Steps:

• Mix all ingredients together.
• Serve at room temperature or chilled.

WATERMELON SALAD

Steps:

• Mix first six ingredients in a deep-sided bowl. Drizzle and whisk the olive oil into the mixture to emulsify. Set aside.
• Mix the watermelon and red onion together in a large bowl.
• Pour the dressing over the melon, turning to coat all sides. Return it to the refrigerator and let the melon marinate for 20 minutes or less. NOTE: I cut my melon very small and it was best after about 5 minutes in the marinade!
• Layer the field greens on a small dinner plate.
• Place the chunks of watermelon (allowing some of the dressing to transfer to the lettuce) and the onion in the center of the greens.
• Grind pepper to taste over the salad.