Skip to main content

Watermelon Greek Salad

 Watermelon Greek Salad 4 servings

Get Recipe

Here’s a refreshing salad that will make you think of sunny days!


IngredientsWatermelon Mambo F1 | All-America Selections

3 cups kale, chopped fine

2 cups watermelon, diced and seeded

2 cups English cucumber, peeled and diced

1/2 cup red onion, finely diced 

1/2 cup kalamata olives, cut in halves

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp garlic, minced

1 tbsp fresh mint, chopped

Ground pepper to taste

1/2 cup feta cheese crumbled


Directions:

In a large bowl, add kale, watermelon, cucumber, onion and olives.

 

In a small bowl, whisk oil, vinegar, garlic, mint and pepper.

 

Pour dressing over salad and toss thoroughly. Top with feta cheese. 

 60,042 Kale Stock Photos, Images | Download Kale Pictures on Depositphotos®

Enjoy!Garlic

 

 

 

Source: Half Your Plate


Comments

Popular posts from this blog

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!

Curried Chicken

  Curried Chicken                                                                                                                                                                 serves 4 A rustic and...

Butter Chicken

  Butter Chicken serves 8 Get Recipe Ingredients: 4 pounds boneless, skinless chicken breast  For the chicken marinade: 1 cup chopped onion 6 garlic cloves 1   1” piece fresh ginger 3 tablespoons lemon juice 1 cup plain yogourt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon sweet paprika 1 teaspoon garam masala 1 teaspoon sea salt For the sauce: 1 cup chopped onion 1  2” piece fresh ginger 4 cloves garlic ¼ cup vegetable oil 1 cup tomato paste 3 -4 cups water ¼ teaspoon cayenne pepper Sea salt to taste 1 cup whipping cream 2 teaspoons garam masala Put the chicken marinade ingredients in a blender or food processor; blend until smooth. Pour over chicken and stir to coat.  Cover and refrigerate overnight. Preheat oven to 400° F.   Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets.  Bake for 20 minutes.  Cool and cut into 1” cubes.  Save all j...