Refreshing watermelon, feta, and cucumber salad

Refreshing watermelon, feta, and cucumber saladClick the topmost title to open and scroll

There is nothing more refreshing than a cool summer salad. Watermelon is usually served for dessert, but it becomes savory and fresh in this salad. Make it in minutes and serve it with chicken, fish, or beef – anything you can toss onto a grill. It is particularly delicious with spicy grilled prawns. I like it for lunch with feta cheese.

 

Serves 4-6:

 

Combine:

4 cups of cubed watermelon

3 cups of peeled and cubed cucumber

(If you wish use small pickling cucumbers or English cucumbers; seeding is unnecessary. It is also optional to peel English cucumbers, if you scrub the peel well.)

½ to ¾ cup of diced sweet onion

Juice from 2 limes squeezed over the vegetables

 

Toss

 

Salt to taste and add just a dash of cayenne if you wish.

 

Do not make the salad too much in advance. An hour or two in advance is fine, but if you do it too early, it will not look or taste as it should.

 

Place the well-chilled salad on a platter or in individual serving dishes.

 

Sprinkle with one cup of crumbled feta. Use a nice creamy type.

 

Optional: Top with fresh mint or lemon thyme.

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Refreshing watermelon, feta, and cucumber salad

Cool melon, creamy feta and a hit of fresh limeThere is nothing more refreshing than a cool summer salad. Watermelon is usually served for dessert, but it becomes savory and fresh in this salad. Make it in minutes and serve it with chicken, fish, or beef – anything you can toss onto a grill. It is particularly delicious with spicy grilled prawns. I like it for lunch too, and then I simply add more feta.

 
Serves 4-6
 
Combine:
4 cups of cubed watermelon
3 cups of peeled and cubed cucumber
(If you wish use small pickling cucumbers or English cucumbers, seeding is unnecessary. It is also optional to peel English cucumbers, if you scrub the peel well.)
½ to ¾ cup of diced sweet onion
Juice from 2 limes squeezed over the vegetables
Toss
Salt to taste and add just a dash of cayenne if you wish.
 
Do not make the salad too much in advance. An hour or two of time is fine, but if you do it too early, it will not look or taste as it should.
 
Place the well-chilled salad on a platter or in individual serving dishes.
 
Sprinkle with 1 cup of crumbled feta. Use a nice creamy type.
 
Optional: Top with fresh mint or lemon thyme.
 
 
Share



A cool summer salad of watermelon, cucumber, feta, and lime

A touch of salt, a kiss of sweet, and the  tart smack of lime --perfect!There is nothing more refreshing than a cool summer salad. Watermelon is usually served for dessert, but it becomes savory and fresh in this salad. Make it in minutes and serve it with chicken, fish, or beef — anything you can toss on a grill. It is particularly delicious with spicy grilled prawns.  I like it for lunch too, and then I simply add more feta.

Serves 4-6
Combined:
4 cups of cubed watermelon
3 cups of peeled and cubed cucumber. If you wish use small pickling cucumbers or English cucumbers, and then seeding is unnecessary. It is also optional to peel English cucumbers, if you scrub the peel well.
 
½- ¾ cup diced sweet onion
Juice from 2 limes squeezed over.
Toss
Salt to taste and add just a dash of cayenne if you wish.
 
Do not make the salad too much in advance, an hour or two is fine, but more so and it will not look or taste as it should.
 
Place the well-chilled salad on a platter or in individual serving dishes.
 
Sprinkle with 1 cup of crumble feta. Use a nice creamy type.
Optional: Top with fresh mint or lemon thyme.
 

 

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A new twist on a Mediterranean classic

Greek salad with grilled shrimp, creamy, feta, and zingy lemon dressing!The latest trend in chic eateries is recreating old classics. Try this version of a Greek salad. I love a Greek salad. Usually, it is overdone and bad. Our version is luxe, with fresh grilled shrimp and a fresh lemony dressing.  It is fabulous for a hot weather lunch or dinner — and perfect on a party platter, too.
 
For four as a starter, two for lunch
 
1 head of romaine lettuce; washed, dried and cut into ten in pieces
1 large ripe tomato cut into wedges, or two smaller tomatoes — one red and one yellow
Half a red onion sliced and separated into rings –feel free to use mandolin if you have one, I do and I think it makes things look and taste more delicate, but it is not essential –at all!
1cup of crumbled feta cheese
Half a cup of black olives, in brine or dried Moroccan
One pound (550 grams) of shrimp. Peeled, deveined, and grilled.
 
Vinaigrette:
Juice of 2 lemons
¼ cup of white wine vinegar
1 tsp dried oregano
2 tbsp. fresh dill
½ tsp. salt
 
Mix well
Add ½ cup plus 1 tbsp. good olive oil, shaken or blended well.
 
Arrange the salad on plates.
Season the shrimp with seasoning salt or salt, pepper, &paprika
Grill until pink
Top salad with hot shrimp and feta
Drizzle with dressing
Top with fresh ground pepper
 
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