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Watermelon, rocket and feta salad recipe

Watermelon, rocket and feta salad recipe



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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Rocket salad

This salad has the perfect combination of sweet, savoury and tang. Serve as a refreshing side salad or starter.

48 people made this

IngredientsServes: 12

  • 285g rocket
  • 1/2 large watermelon, seeded and cubed
  • 1 red onion, sliced
  • 150g crumbled feta cheese
  • 350ml balsamic vinaigrette

MethodPrep:15min ›Ready in:15min

  1. Toss the rocket, watermelon, red onion and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (27)

This recipee is really delicious!-14 Jan 2015

by ilaniguana

The watermelon was a nice and sweet contrast to the bitter greens. However, I would recommend less onions or dicing them - they easily overpowered the watermelon.-21 Sep 2009


Watermelon Feta Salad Recipe

Watermelon salad! nothing screams summer than a bowl of watermelon feta salad with fresh basil and a simple dressing. This salad is so good you can finish a bowl without sharing. It is simple, light, refreshing, delicious, more importantly, it comes together in 10 minutes.


This Watermelon-Feta Salad Is Our New Go-To Summer Side

We all know everything is better with salt and fat, but no two summer ingredients demonstrate this better than watermelon and tomatoes. Take a bite of tomato: it’s good. Now sprinkle some salt and drizzle some olive oil on top and try again: it’s very very good. Same goes for watermelon. Now swap that salt and oil for a piece of feta, which is of course both salty and fatty, and it’s music to your mouth.

When I started developing savory melon salads (the best side dish for any grilled food!) for our grilling issue this year, I knew there had to be a watermelon-feta salad. I brought tomatoes into the mix for all the reasons we just discussed, and because I liked the pink and red color combination. I added a turmeric-infused dressing to drizzle over the top to stain the bright white feta yellow (and add a pop of unexpected flavor).

To make the turmeric oil oil, I heat virgin coconut oil with lightly crushed peppercorns, coriander seeds, and cumin seeds as well as ground turmeric in a small saucepan over medium until fragrant, then I drizzle it all over a platter of cubed feta, tomatoes, and watermelon. It’s important to make sure the salad is room temperature before you do this—cold ingredients will make that coconut oil seize, like dipping an ice cream cone in a chocolate magic shell. The oil gives the salad some unexpected warmth, spice, and nuttiness, and of course I finish it off with an extra flourish of salt to make sure every flavor pops. It’s a whole new kind of watermelon-feta salad, and I’ll be making it all summer long, from the first baby sungolds to the last hefty heirlooms.


  • 1/4 large watermelon, peeled, cut into 2cm pieces
  • 2 Lebanese cucumbers, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 150g marinated fetta, drained
  • 120g baby rocket leaves
  • 1/2 cup (80g) kalamata olives
  • 1/4 cup mint leaves
  • 2 tbs avocado oil
  • 1 lemon, zested, juiced

STEP 1

Arrange the watermelon, cucumber, onion, fetta, rocket, olives and mint leaves on a serving platter.

STEP 2

Place the oil and lemon juice in a screw-top jar. Season and shake to combine. Drizzle over the salad. Sprinkle with the lemon zest.

Use it up: You’ll have leftover mint here. Add it to iced water for a fresh hit.


Watermelon Feta Salad

Watermelon and feta, in my opinion, are a match made in heaven! The sweetness of the watermelon mixed with the salty, tangy flavor of the feta just WORKS. So, naturally I am obsessed with this salad. It is everything I want in a summer salad – bright, crunchy, and fresh. I love to serve this with chicken or steak on the grill – especially this Grilled Balsamic Chicken. Sometimes I even drizzle some balsamic glaze over the salad too.


WATERMELON FETA SALAD WITH PICKLED SHALLOTS

  • Author: Sneh
  • Total Time: 20 minutes
  • Yield: 6 - 8 1 x
  • Category: Salad, Summer
  • Cuisine: Vegetarian, Gluten Free
  • Diet: Vegetarian

Description

An easy, delicious summer salad bursting with fresh flavours and hitting all the flavour notes with sweet, salty, spicy and sour! Watermelon, feta, olives, chilli, orange and house-pickled shallots create a crowd-pleasing salad that will wow everyone!

Ingredients

  • 4 cups ( 650g ) cubed watermelon
  • 1/2 cup , cubed or crumbled feta cheese
  • 1/3 rd cup, sliced black olives
  • 1/2 teaspoon crushed chilli flakes
  • 2 cups packed, rocket leaves
  • handful of mint leaves
  • 12 sprigs, lemon thyme (leaves picked)
  • 1 orange, peeled and sliced into rounds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • sea salt flakes and freshly ground black pepper, to taste
  • 2 French shallots, peeled and thinly sliced
  • 1/4 teaspoon sea salt flakes
  • 1 teaspoon sugar
  • 4 springs lemon thyme/thyme
  • crushed black pepper
  • 1/3 rd cup rice wine vinegar

Instructions

Add all ingredients for pickled shallots in a medium bowl. Ensure that shallots are completely submerged in the vinegar. Cover and rest for 15-30 minutes. When ready to use, drain the vinegar or simply scoop out the shallot slices.

Prepare the dressing by mixing all ingredients for the dressing in a little lidded jar and shaking well.

In a large bowl add watermelon, feta, olives, chilli, lemon thyme, mint, orange, rocket and pickled shallot. Drizzle the dressing over the salad. Toss and mix gently until dressing is evenly distributed. Scoop into a large serving platter or salad bowl. Enjoy.

Notes

Make sure that your watermelon cubes are about 3cm and evenly cut for a beautiful looking salad with easy eatability factor.

Did you make this recipe?

Share your creations by tagging @cookrepublic on Instagram with the hashtag #cookrepublic


AD | Watermelon, Rocket And Feta Salad With Balsamic Dressing

There are probably people out there who hate it and think I’m nuts for this, but honestly, if you haven’t tried it yet, you should.

Apple, pear, strawberry, orange… they all add a touch of sweetness and a splash of colour, and can really make a “regular” salad something special.

I first tried watermelon salad at a little Spanish restaurant in Soho a couple of years ago, and the idea’s stayed with me ever since.

It’s sweet, refreshing, and utterly yum when you mix it with peppery rocket (arugula), salty feta, crunchy pine nuts, and tart balsamic dressing.

(PLUS IT’S SUPER PRETTY. LOOK.)

I’m working with Newman’s Own this month, creating four super simple salad recipes for summertime eating, and I’m SO excited to share them with you!

Each recipe features one of their yummy salad dressings, and all the recipes are perfect for sharing with friends and family at barbecues, picnics, or even a sunny garden party. (Unless you’re in England. In which case it may have to be a rainy garden party…)

The brand was actually created by Hollywood film star Paul Newman (Butch Cassidy and the Sundance Kid) in the 1980s. He used to make bottles of salad dressings as gifts for his neighbours, and it was so popular in the area that he decided to set it up as a company.

100% of the profits go to charity, and 35 years later, the company has donated over 2.8 million pounds to UK charities, and over 495 million US dollars worldwide. How awesome is that?!

Stay tuned over the next two weeks, as I’ll be posting recipes using their Ranch, Caesar and Italian dressings. But for now, I’m kicking things off with this recipe, which features Newman’s Own tangy Balsamic dressing!

The dressing is a Newman’s Own’s classic, made with oil and balsamic vinegar, then kicked up a notch with a medley of herbs: basil, oregano and parsley. The end result is sharp and bold, and works beautifully with the sweet watermelon.

Honestly, I’ve had this salad three times for dinner in the last 2 weeks and I can’t get over how good it is.

Even Gary was surprised at how much he liked it, and I think he thought I was going mad when I handed him a plate of watermelon, cheese, and greens! But it works.

Best of all? It’s super easy, and suuuuper quick to make. (And did I mention how pretty it looks?)

If you’re planning on making this for a party, and want to get everything sorted in advance, just chop up the watermelon the day before and keep it in the fridge (covered with clingfilm). Then throw everything together just before serving!


Watermelon and Feta Salad

In Big Timber, a town of seventeen hundred people just northeast of us, lives Susan Pauli, a great gal and wonderful cook who is in great demand as a caterer. She makes this unusual summer creation as soon as the local watermelons have ripened. The pink color is gorgeous, and the salad travels well. Who would have thought that feta cheese and black pepper together would enhance the taste of watermelon?

3 cups 2-inch chunks watermelon, seeded

1 cup crumbled feta cheese Coarsely ground black pepper to taste H teaspoon red pepper flakes (optional)

In a large bowl, combine the watermelon, feta, and a few generous grindings of black pepper. For a little more zing, add the red pepper flakes, if you like. Serve immediately.

DEVON MAKES THE SALAD

This is one of those great and inspired combinations that seems like a natural once you've tried it. Like prosciutto and melon or tomatoes with lots of salt--the idea being that the salt intensifies flavor and sweetness. On a hot day I can't think of anything more brilliant. Seedless watermelons will make this a no-brainer. I used Greek feta, and the crumbled pieces were a nice contrast to the cubes of watermelon. I would not mix the two ingredients together too far in advance. Serve it with grilled fish or lamb or cold chicken or veal. Or serve it along with other salads for a summer buffet. I garnished mine with black olives--I couldn't resist the color combination and their salty, bitter flavor worked, too.

What can I tell you--my family refused to even taste it until I insisted, and then they loved it and we had a great time talking about all the other weird and wonderful things to eat in the world.


This watermelon salad with feta and mint is so simple and easy to make. You only need a few ingredients to prepare this recipe!

This salad is made with ripe watermelon, feta cheese, arugula, baby spinach, blueberries and fresh mint leaves.

First, cut the watermelon in small cubes. You can cut feta in cubes too or add crumbled feta cheese, and sprinkle all into a large bowl.

Next, cut the fresh mint into pieces. Then, add arugula, spinach and blueberries, and toss salad ingredients in the bowl.

For the salad dressing, in a small bowl, whisk Balsamic vinegar, olive oil, salt and freshly squeezed lime juice. Finally, mix all ingredients and drizzle dressing over the watermelon salad.

I hope this summer salad recipe makes you insanely happy!

If you try this recipe, let me know in the comments. Or you can share your recipe photos with me on Instagram or Pinterest. I can’t wait to see what you make!


Need an easy side dish for Memorial Day weekend, this is it! I had a few friends over for a BBQ for my friend’s birthday and I served my Grilled Lobster Tails, grilled steaks, and this simple Watermelon Feta Salad with arugula and mint, which was such a hit! Watermelon is the best addition to any summer salad since it’s so light and refreshing. I have lots of other watermelon salads such as this Grilled Peach and Grilled Peach Watermelon Burrata Salad, and Watermelon Caprese Salad.

This salad couldn’t be easier. The watermelon is so juicy that the salad doesn’t even need a dressing. I used a melon baller to cut the watermelon into small balls, but you can also dice it into small chunks. I love how the sweet and salty flavors complement each other. The freshness of the watermelon goes perfectly with the saltiness of the feta cheese, and the fresh mint adds the ideal finishing touch.

This healthy watermelon salad has many nutrients. Watermelon is mostly water, which helps hydrate you and fill you up. This fruit is low in calories and full of vitamins C and A. And, arugula is a good source of calcium, potassium, folate, and vitamins C, K, and A.