Saturday, August 4, 2012

Watermelon and Feta Salad Recipe



Happy belated National Watermelon Day!  Yesterday, August 3rd, was the day designated to celebrate this thirst quenching fruit.  Not only sweet and juicy, watermelon is also high in vitamin C and low in calories.  It can be enjoyed by the slice or added to any number of recipes.  My children like to cube it, freeze it, and put it in their smoothies or gather a group of friends and go at it with melon ballers.


Watermelon is a star player in my favorite summer salad.  This recipe for Watermelon and Feta Salad is inspired by one that I found in Dr. Oz's book You On A Diet.  It is light and refreshing and is perfect for a first dinner course or a summer lunch.  Although I have included the directions for a balsamic vinaigrette, you could also use a bottled dressing such as Newman's Own.


When making Watermelon and Feta Salad for a meal, I package extra portions in my Glad to Go Lunch Containers.  These brilliantly designed bowls include a small cup that snaps into the lid to keep the dressing separate from the rest of the ingredients.  I place any leftover watermelon cubes in small bowls for handy snack options.



So whether it is straight from the rind or as part of your favorite recipe, I hope you enjoy some watermelon today.  Happy Belated National Watermelon Day!





Watermelon and Feta Salad Recipe

For Dressing:
1 Tablespoon Extra-Virgin olive oil
1 Tablespoon balsamic vinegar
1 small shallot, finely minced
salt and freshly ground black pepper
(or use 2 Tablespoons of bottled Balsamic Vinaigrette)

For Salad:
3 cups packed greens such as arugula, mixed field greens or baby spinach
1 cup cubed seedless watermelon
1/3 cup crumbled low-fat feta cheese

  1. Wash greens and dry thoroughly.
  2. Combine olive oil, balsamic vinegar, and shallot in a jar with a tight fitting lid.  Add salt and pepper.  Place lid on container and shake until fully combined.
  3. Arrange greens on two serving plates.
  4. Place watermelon and feta on top of greens.
  5. Drizzle with balsamic vinaigrette.