Fourth of July

Watermelon & Feta Salad with LemonĀ Vinaigrette

August 11, 2009
0 Ratings
  • Serves 3-4
Author Notes

This is a quick, easy and lovely summer recipe. You can vary the quantities of ingredients depending on your taste on what you have on hand. Savory yet refreshing! —Timmie

What You'll Need
  • 4 cups watermelon
  • 2/3 cup crumbled, creamy feta
  • 1/2 cup toasted pine nuts
  • 1/3 cup chopped Italian parsley
  • 3 teaspoons fresh squeezed lemon juice
  • 1/2 cup canola oil (or other bland oil)
  • salt, to taste
  • pepper, to taste
  1. Toss together chunks of watermelon along with feta cheese (amounts depend on how much watermelon you have -- I usually do about 4 cups of watermelon and maybe 1/2 - 2/3 cup crumbled, creamy feta). Add toasted pine nuts, chopped Italian/Flat leaf parsley and dress with lemon vinaigrette -- 1 part fresh-squeezed lemon juice to 3 parts canola oil (or other bland oil). Add salt and fresh ground black pepper to taste.
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