Watermelon and Feta Salad

 I first had this as an appetizer on a cruise ship... and LOVED it! So fresh tasting. I couldn't quite tell what it contained besides watermelon, feta, and pumpkin seeds... and it looks like it might have had scallions in it.

Looked up a bunch of recipes and found some included kalamata olives, most included mint. A little olive oil, etc. When I made it for Artichokes, I used the first recipe below (basically), except I omitted the olives, added basil, and forgot to add the pumpkin seeds (oops). Tried to make my own dressing version using their balsamic vinegar and orange juice idea, but it turned the feta brown and I didn't like that (though I could have sprinkled the feta on at the end if I'd plated the salad like above, OR just drizzled the dressing over it instead of mixing it all together). Yuka made the genius suggestion to use lime juice and I agree with that.

Since then, I was looking through one of my breakfast cookbooks, and-- lo and behold-- it had a recipe for "Watermelon with feta cheese and mint"-- and looks perfect! (and with lime) (but no pumpkin seeds). That one is listed second and then a more specific (in terms of amounts) is listed third. Personally, I say just cube your watermelon and feta to 1/2-to-1-inch cubes, mix in some pumpkin seeds, sprinkle over a little olive oil, lime juice, salt and ground pepper, and add a little mint... but I know some people like exact measurements :).

I also realize this is a lengthy writeup for a suuuuper simple recipe, hah.

Oh! One last thing--? BJ's Pizza now has a watermelon and feta salad on their menu! So it MUST be cool! :)

RECIPE ONE--
Watermelon and Feta Salad
courtesy of:  cookingweekends.blogspot.com

The flavours in this light and refreshing salad are amazing; sweet, salty, sour and a bit of mint.
salad
4 cups cold seedless watermelon, cut into bite-sized pieces
1/2 cup feta, cut into 1/2" cubes
1/2 cup Kalamata olives
2 tbsp salted pumpkin seeds
1 1/2 tsp fresh mint, finely chopped
freshly ground black pepper

Divide and arrange the ingredients between 2 plates. Grind a bit of fresh pepper over the salads.
dressing
2 tbsp balsamic vinegar
2 tbsp orange juice

Combine the vinegar and orange juice. Sprinkle evenly over the salads and serve.

courtesy of:  cookingweekends.blogspot.com

RECIPE TWO--
Watermelon with Feta Cheese and Mint
courtesy of: "Breakfasts", Jacque Malouf
serves 4
preparation time: 5 minutes

Sounds unusual, but the combination of salty feta, sweet watermelon, and zingy mint is a deliciously refreshing one.

5 1/2 C watermelon flesh, chilled
7 oz feta cheese
10 large mint leaves, roughly chopped

Cut the watermelon in large cubes, removing as many seeds as you can. Place in a large serving bowl.
Crumble the feta cheese over the watermelon and top with the chopped mint. Sprinkle over some olive oil and lime juice and top with a few grindings of black pepper. Toss lightly and serve.

RECIPE THREE--

Watermelon Feta Salad with Mint

Servings: 8 servings

Kosher Key: Dairy

Total Time: 20 Minutes

INGREDIENTS

• 1 7-8 lb. seedless watermelon, chilled
• 1/2 cup extra virgin olive oil
• 3 limes, juiced
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 cup fresh chopped mint leaves
• 1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)

• Note: This salad is best made just prior to serving. Prepare one hour or less before your meal.
• Cut rind from the watermelon, then chop the fruit into 1 inch chunks. Place chunks in a colander to drain as your chop.
• In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
• Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat.
• Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.
• The salt and the citrus in the dressing will activate the juices in the watermelon, so a lot of liquid will collect in the bottom of the salad bowl. This is normal, and does not affect the flavor. To avoid having liquid transfer to your plate, serve the salad with a slotted spoon.

For food photographs and step-by-step instructions, please visit http://www.theshiksa.com.