Watermelon Feta Salad With Ouzo Dressing Recipes

WATERMELON AND FETA SALAD

Watermelon and Feta Salad image

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

Ingredients

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

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.

WATERMELON & FETA SALAD WITH OUZO DRESSING

Watermelon & Feta Salad With Ouzo Dressing image

A refreshing and unusual salad, ideal as part of a Mediterranean meal on a hot summer's day. I have posted this along with three other recipes using ouzo, from an article featuring ouzo, in the October 2005 issue of 'Australian Good Taste'. The other three recipes are Recipe #139433, Recipe #139444 & Recipe #139459.

Provided by bluemoon downunder

Categories Melons

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/3 kg seedless watermelon, rind removed, cut into thin wedges
1 cup fresh mint leaves
1/2 red onion, cut into thin wedges
50 g reduced-fat feta cheese, thinly sliced (for Australians, Clover Creek brand recommended)
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon ouzo
salt, to taste
fresh ground pepper, to taste

Steps:

Ouzo Dressing: Whisk together the vinegar, oil and ouzo in a medium-sized jug and season to taste.
Arrange the watermelon, mint, onion and feta on serving plates, drizzle with the ouzo dressing and serve immediately.

Nutrition Facts : Calories 169.9, Fat 7.3, SaturatedFat 1, Sodium 5.9, Carbohydrate 27.5, Fiber 2, Sugar 21.2, Protein 2.4

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