Rozanne Golds Watermelon And Feta Salad Recipes

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WATERMELON AND FETA SALAD

A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 7



Watermelon and Feta Salad image

Steps:

  • On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
  • Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
  • Drop the basil leaves over the watermelon and feta. Serve immediately.

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

ROZANNE GOLD'S WATERMELON AND FETA SALAD

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 10m

Number Of Ingredients 6



Rozanne Gold's Watermelon And Feta Salad image

Steps:

  • Remove the rind from the watermelon, then pit and thinly slice the flesh. Layer or toss it together with the feta and olives.
  • Top with basil and pepper, and drizzle with olive oil, if desired. Serve immediately.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 626 milligrams, Sugar 10 grams

1 1/4 pounds watermelon
1/3 pound feta cheese, thinly sliced or crumbled
1/3 pound oil-cured black olives, pitted and roughly chopped
2 tablespoons roughly chopped basil
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, optional

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