Feta Watermelon Salad Appetizers Recipes

FETA & WATERMELON SALAD APPETIZERS

Feta & Watermelon Salad Appetizers image

Combining salty feta, sweet watermelon and refreshing mint in a single skewered salad? Now that's inspired.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 15m

Yield 12 servings

Number Of Ingredients 5

Ingredients

24 (1/2-inch) seeded cucumber chunks (about 1/2 cup)
24 (1/2-inch) watermelon cubes (about 1 cup)
24 fresh mint leaves
1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese, cut into 24 cubes
2 Tbsp. KRAFT Sweet Balsamic Vinaigrette Dressing

Steps:

Thread first 4 ingredients onto 24 small wooden skewers.
Place on serving plate.
Drizzle with dressing.

Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

WATERMELON FETA SALAD CUPS RECIPE BY TASTY

Watermelon Feta Salad Cups Recipe by Tasty image

Here's what you need: large seedless watermelon, cucumber, feta cheese, fresh mint, olive oil, salt

Provided by Betsy Carter

Categories Appetizers

Time 30m

Yield 20 servings

Number Of Ingredients 6

Ingredients

½ large seedless watermelon
1 ½ cups cucumber, diced
½ cup feta cheese, crumbled
2 tablespoons fresh mint, chopped, plus more for garnish
2 teaspoons olive oil
salt, to taste

Steps:

Cut the watermelon into 1½-inch (4 cm) cubes, removing the rind.
Using a teaspoon measuring spoon or a melon baller, scoop out the center of each watermelon cube, only going about halfway through.
In a large bowl, combine the cucumber, feta, mint, olive oil, and salt.
Spoon the cucumber mixture into the watermelon cubes.
Garnish with more mint. Chill until serving.
Enjoy!

Nutrition Facts : Calories 42 calories, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams

ARUGULA, WATERMELON AND FETA SALAD

Arugula, Watermelon and Feta Salad image

Provided by Ina Garten

Categories appetizer

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned

Steps:

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

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