Tomato Watermelon And Feta Stacks Recipes

TOMATO, WATERMELON AND FETA STACKS

Steps:

• Cut watermelon into 1/2-inch-thick slices. Use 2 1/2-inch round cookie cutter to cut 24 rounds.
• Cut tomatoes into 1/2-inch-thick slices.
• For each salad, starting with 1 watermelon round, alternately stack 2 tomato slices, 2 basil leaves and 3 watermelon slices. Top each with about 1 teaspoon feta cheese. Slice remaining basil leaves; sprinkle on top of stacks.
• Drizzle oil over each stack; season with salt and pepper.

TOMATO, BASIL, AVOCADO AND FETA STACKS

Steps:

• With a small knife, cut the avocados in half crosswise. Remove the pits. Using a spoon, carefully scoop out the avocado flesh in one piece from each half. Cut into thin slices crosswise. Lightly sprinkle tomatoes and avocado with salt and pepper and drizzle with olive oil and balsamic vinegar. Cut the feta into thin slices. Layer the tomatoes, avocado, feta, and basil in stacks on plates.

TOMATO AND WATERMELON SALAD WITH FETA

Steps:

• Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.
• In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

FETA, WATERMELON, AND HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl combine oil, dill, and parsley. Set aside. Next arrange tomato pieces, watermelon chunks and diced feta on a plate. Season evenly with salt and pepper. Finish plate by drizzling oil/herb mixture evenly over the tomato, feta, and watermelon. Serve.

WATERMELON AND TOMATO FETA SALAD

Steps:

• Gently toss the watermelon, tomatoes, onion, and mint together in a large bowl; add the feta cheese, season with the salt, and gently toss again to combine.

TOMATO, WATERMELON AND FETA SALAD

Steps:

• Peel the watermelon and cut into bite-sized cubes.
• Cut the tomatoes into quarters (size to match the watermelon) and toss in the olive oil with the fresh mint and basil leaves.
• Loosely arrange the watermelon and tomatoes on a large white platter and scatter the feta cheese and oregano over the top to serve.

WATERMELON AND TOMATO SALAD WITH FETA

Steps:

• Note: The vinaigrette can be refrigerated in an airtight container for up to 3 days; if you make the salad the night before, don't add the watermelon or dressing until ready to serve.
• To make vinaigrette: Put vinegar, garlic powder, onion powder, oregano, and za'atar (if using) in a small bowl. Whisk in olive oil with salt and pepper.
• To assemble salad: Put watermelon, tomatoes, cucumber, feta, olives, and dill in a large bowl. Drizzle vinaigrette and toss gently, taking care to not break up the fruit and vegetables. If desired, add salt and pepper to taste. Divide among salad plates and serve.

3-INGREDIENT GRILLED WATERMELON, FETA, AND TOMATO SALAD

Steps:

• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.
• Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20-22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.
• Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
• Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.