Savory Watermelon Salad

Savory Watermelon Feta Salad
This salad is the perfect combination for those 100 degree days. It's a bit sweet, crunchy, savory and a little kick of heat from the chili. Plus if you have leftovers do what I did and blitz it in the blender for a delicious gazpacho the next day.

Serves 8

Honey vinaigrette:
Zest of 1/2 lime
3 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon chili (Maresh)
1/4 cup extra-virgin olive oil

One 5-pound seedless watermelon
2 tomatoes, cubed
1/4 red onion, sliced thin
4 radishes, sliced thin
1/4 cup mint leaves torn
1 cup arugula
1/4 pound feta cheese, crumbled (1 cup)
1. In a small bowl whisk together the lime zest, lime juice, honey, and salt. Set aside for a moment. Whisk in the chili and olive oil when the salt has dissolved. Place the sliced red onion in a sieve and run under hot water for a few seconds. Place a large strainer in a bowl. Add the watermelon to the strainer as you cut it up.
2. In a large bowl or serving platter with sides, combine the watermelon, tomato, onion, radishes, mint, and arugula.
3. Just before serving, drizzle the watermelon salad with the honey vinaigrette and gently toss to combine taste and add more salt or lime if necessary. Crumble the feta over the top and serve!

Savory Watermelon Feta Salad
This salad is the perfect combination for those 100 degree days. It's a bit sweet, crunchy, savory and a little kick of heat from the chili. Plus if you have leftovers do what I did and blitz it in the blender for a delicious gazpacho the next day.

Serves 8

Honey vinaigrette:
Zest of 1/2 lime
3 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon chili (Maresh)
1/4 cup extra-virgin olive oil

One 5-pound seedless watermelon
2 tomatoes, cubed
1/4 red onion, sliced thin
4 radishes, sliced thin
1/4 cup mint leaves torn
1 cup arugula
1/4 pound feta cheese, crumbled (1 cup)
1. In a small bowl whisk together the lime zest, lime juice, honey, and salt. Set aside for a moment. Whisk in the chili and olive oil when the salt has dissolved. Place the sliced red onion in a sieve and run under hot water for a few seconds. Place a large strainer in a bowl. Add the watermelon to the strainer as you cut it up.
2. In a large bowl or serving platter with sides, combine the watermelon, tomato, onion, radishes, mint, and arugula.
3. Just before serving, drizzle the watermelon salad with the honey vinaigrette and gently toss to combine taste and add more salt or lime if necessary. Crumble the feta over the top and serve!

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Copyright © Julie Logue Riordan, Cooking with Julie