Watermelon Feta Salad

Recipe From: Laura 

K, ladies… here’s your request for the salad served at the  4th of July family party.  This Watermelon Feta Salad is light, refreshing, and full of sweet, salty, tangy, palate pleasing flavors, making this salad a favorite for any summer gathering. 



 

SALAD

  • 5 cups cubed watermelon
  • 4 cups baby arugula, romaine, and/or butter lettuce
  • 3 ripe peaches or nectarines, sliced
  • 6 ounces blackberries
  • 3 Persian cucumbers, sliced 
  • 4 ounces crumbled feta cheese
  • ¼ red onion, thinly sliced
  • ¼ cup mint, chopped*
  • ¼ cup fresh basil, chopped*
  • ½-1 c. caramelized pecans**

Optional : dried cranberries & avocados

 

DRESSING

 

  • 1/4 cup olive oil
  • 3 tablespoons of balsamic vinegar
  • 2 tablespoons honey
  • 1-2 teaspoons poppy seeds 
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt

 

Instructions

1.Whisk the dressing ingredients together in a bowl or shake in a jar; refrigerate for at least 20 minutes or up to 3 days. 

2.Make the candied pecan recipe below.

3. Add the arugula to a large bowl, followed by the rest of the salad ingredients. Drizzle individually with the desired amount of dressing and top with lots of freshly cracked pepper. Serve immediately. Only add the watermelon if serving immediately; otherwise, hold the watermelon until ready to serve because it releases a lot of juices!

*You can mix up this Watermelon Feta Salad in countless ways, but I wouldn’t skip the basil or mint, they bring out a vibrant flavor.  I seriously have a lifetime supply of mint if anyone ever wants some! I have tried to get rid of it but it overtakes my garden, so feel free to come get as much as you want! --Laura

 

CANDIED PECANS

1 c. pecans*

1/8 c. sugar

1/8 c. brown sugar

1 Tbsp butter

½ tsp cinnamon (optional)

Variation: only ¼ c. sugar (no brown sugar)

 

*If using chopped nuts, don’t chop them too small or they will burn.

Add nuts, sugar, butter and optional cinnamon to a large nonstick skillet and heat over medium heat. Stir constantly with a rubber heat-proof spatula until the sugar melts into the butter and completely coats the nuts, turning the heat down as needed, approximately 5-7 minutes. The sugar will look grainy until the melting/liquifying process happens at the very end.

Immediately transfer nuts to parchment paper and separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. Before cooling, I like to sprinkle with cracked sea salt. The nuts and coating will harden in 5-7 minutes. Chop the nuts if desired.

Enjoy!

Comments

Post a Comment