Cousin Christina's Greek Watermelon Salad
Sarah
ingredients
- 3 cups loosely packed arugula1 cup loosely packed flat-leaf parsley leaves
- 1 cup loosely packed torn mint leaves
- 1 2-lb. piece seedless watermelon,
- rind removed, cut into 1" cubes
- 20 kalamata olives, smashed, pitted, and halved
- 1 jalapeño, stemmed, seeded, and julienned
- 1/4 small red onion, thinly sliced and
- soaked in ice water for 30 minutes
- 4 oz. feta cheese, crumbled (about 1/4 cup)
- 2 tbsp. extra-virgin olive oil
- 2 limes, halved
- Coarse sea salt and freshly
- ground black pepper, to taste
directions
- 1
In a large bowl, toss together the arugula, parsley, and mint. Divide greens between 4 serving bowls or plates.
- 2
In a medium bowl, toss together watermelon, olives, jalapeño, and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some of the feta and drizzle with olive oil. Squeeze 1 lime half over the top of each salad and sprinkle with salt and pepper.
Source: Christina and Pete Townsend
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews