Wedge Watermelon Feta Salad
A Mediterranean-style watermelon feta salad that looks beautiful on the table and is so easy to make. Slice the melon into wedges to make a fruit "pizza" topped with colorful tomatoes, cucumber, fresh mint leaves and feta cheese. Make this absolutely delicious salad in minutes!
Ingredients
Salad dressing
- 1 tablespoon red wine or balsamic vinegar
- 1 tablespoon finely chopped shallot or red onion
- ½ teaspoon sea salt plus more to taste
- ¼ cups (45 ml) extra-virgin olive oil
Salad
- 1 1 ⅓ inch-thick slice of seedless watermelon
- 1 cup cherry or grape tomatoes in assorted colors sliced in halves or quarters, depending on size
- 1 Persian cucumber thinly sliced
- ½ cup (15 g) fresh mint, cilantro or basil leaves or a combination
- ¾ cup (95 g) crumbled feta cheese
- ½ teaspoon crushed red chili optional
Instructions
Dressing
Mix the dressing
- Put all the ingredients for the dressing in a jar with a lid. Shake well until blended. The dressing keeps refrigerated one week.
Assemble the salad
- Slice the watermelon into six wedges and arrange in a circle on a large serving platter
- Add the tomatoes and cucumber to a bowl and gently toss with the dressing.
- Spoon the tomato mixure over the watermelon. Top with torn herb leaves, feta and crushed red chili to taste. Enjoy!
Notes
- Make ahead tips: You can slice up the watermelon up to one day ahead, but it's best to assemble the salad right at serving time to keep it from getting soggy.
- The dressing keeps refrigerated one week.
- The recipe is easily multiplied — use on round slice for each serving of 6.
Nutrition
Calories: 142kcalCarbohydrates: 3gProtein: 3gFat: 13gSodium: 415mgFiber: 1gSugar: 1g
