Watermelon and feta salad. Original watermelon salad with feta. Watermelon and cucumber salad

The recipe was taken from the Internet. I won't say exactly where. Something like “recipes from Nina”.
The taste is unconventional, but believe me, it's not bad! The salad is bright, fresh, juicy and, most importantly, absolutely safe for our slender waists. And your guests will click their tongues, if only in surprise. The main thing is to persuade them to eat the first spoon, and then...
All we need is nothing:

We take our watermelon and choose the least bony place. This is what he has in the middle. Carefully remove it using a spoon and knife so as to get the largest possible piece. This will make it easier for us to cut it. No, of course, you can use any other part, everything except the crust, but there’s more fuss with the seeds, and I’m lazy to the point of oblivion. This means we remove the seeds. Cleaned up? That's it, we've done the hard part in this salad! All that's left is nonsense! We cut our watermelon fillet into fairly substantial cubes, about 2x2 cm.

We wash the basil and mint, shake off the water, tear off the leaves and cut them into thin strips. Like this:

In a separate bowl, mix the sauce: olive oil, balsamic, lemon juice. Shake this happiness until you get a more or less homogeneous liquid.
In my deep conviction, there is no need to add salt and pepper to this salad. Feta provides enough salt. Although one of my friends is a salty pervert. Try it - it’s the master’s business!
Carefully mix watermelon, feta and greens. So that the feta does not smear our watermelon cubes. Place on a plate, pour over the dressing, sprinkle with roasted and cooled pine nuts. Or any others at your discretion. (This time I had ground almonds.) We get such beauty and immediately eat it!

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Ingredients

4 cups watermelon;
2 cups cucumbers;
¼ cup red onion;
⅓ cup feta cheese;
2–3 tablespoons of honey;
2-3 tablespoons lemon juice or lime juice.

Preparation

Peel the watermelon and cut into cubes. Grind the cheese. Cut the cucumbers into small pieces and the onion into half rings. Combine watermelon, onions, cucumbers and cheese in a salad bowl. Separately, mix honey and lemon or lime juice for dressing. Add the dressing to the salad and mix everything well. If necessary, add more honey or juice.

skinnytaste.com

Ingredients

3 cups watermelon;
½ cup feta cheese;
210 g arugula;
¼ red onion;
2 tablespoons balsamic vinegar;
salt and freshly ground black pepper to taste.

Preparation

Rinse the arugula well under running water and dry with a paper towel. In a separate bowl, combine all dressing ingredients: olive oil, balsamic vinegar, salt and black pepper. Peel the watermelon from seeds and cut into cubes. Grind the cheese. Cut the onion into thin half rings. Place watermelon, arugula, onion, feta, salad dressing in a salad bowl and mix everything well.

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Ingredients

2 yellow tomatoes;
4 cups watermelon;
300 g cherry tomatoes;
1 ½ tablespoons olive oil;
½ teaspoon apple cider vinegar;
sea salt;
freshly ground black pepper;
fresh basil.

Preparation

On a large dish, place a layer of yellow tomatoes, cut into small slices. In a separate bowl, combine diced watermelon and halved cherry tomatoes. Spread the mixture over the yellow tomatoes. Then mix olive oil and apple cider vinegar in a small bowl and drizzle over the salad. Season with salt and pepper. Before serving, sprinkle fresh basil leaves on top of the finished dish.

Salad with watermelon, chicken and nuts

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Ingredients

120 g salad mix;
1 cup watermelon;
¼ cup pine nuts (can be replaced with almonds or walnuts);
¼ cup feta cheese;
1 cup chicken fillet;
3 tablespoons lemon or lime juice;
2 tablespoons honey;
2 tablespoons olive oil;
½ teaspoon garlic;
3 mint leaves;
freshly ground black pepper.

Preparation

Divide the greens evenly among the plates. Peel the watermelon and cut into cubes. Slice the chicken fillet and grill it. Grind the cheese. Then place watermelon, chicken and cheese on each plate. Sprinkle nuts on top.

In a separate bowl, combine olive oil, honey, lemon or lime juice, minced garlic, freshly ground black pepper and mint leaves, stir well. Dress the salad and serve.

howsweeteats.com

Ingredients

2 large slices of watermelon;
½ kg cherry tomatoes;
120 g fresh mozzarella;
2 tablespoons olive oil;
½ teaspoon salt;
½ teaspoon pepper;
2 tablespoons honey;
a handful of fresh basil leaves;
balsamic vinegar (to taste).

Preparation

Preheat grill or grill pan. Cut each slice of watermelon into four triangles, brush both sides with olive oil, salt and pepper. Add a little honey to each triangle and place on the grill.

Place the finished watermelon triangles on plates. Place quartered cherry tomatoes, mozzarella and basil on top of the watermelon. Add some salt, pepper and balsamic vinegar.

History is silent about who first came up with the idea of using watermelon in salty salads. But the refreshing pulp of watermelon makes the taste of almost any dish so refined that new recipes using this ingredient are increasingly appearing in restaurant and home gourmet menus.

It is important to remember that in salads, watermelon goes best with salty foods - soft cheeses, dried meats and even seafood.

In general, it is better to try once than to read a hundred times.

Watermelon salad with dried meat

Ingredients:

600 g watermelon pulp;

1 sweet red onion;

150 g soft dried meat/basturma;

1 large tomato;

50 g arugula;

1 tbsp. l. balsamic vinegar;

olive oil;

Cooking method

Cut the watermelon into large cubes, remove the seeds. Place on a plate, drizzle with balsamic vinegar and 1 tbsp. l. olive oil, lightly salt. Peel the onion and cut into thin rings. Slice the tomato thinly as well. Place the dried meat on the watermelon, then the arugula, lightly salt and drizzle with olive oil. Place tomatoes and sweet onions on it. Lightly salt again and add oil. Leave the salad for 20 minutes. in the refrigerator.

Salad with watermelon, feta cheese and mint

Ingredients:

watermelon - 4-6 pieces;

red wine sauce - tbsp;

feta cheese - 400 g;

olive oil - 5 tbsp. l.;

fresh mint - 20 g;

ground black pepper;

pine nuts - to taste.

Cooking method

Peel the watermelon and remove seeds and cut into small cubes. Cut the feta a little smaller than the watermelon. Place watermelon and feta in a bowl, sprinkle with nuts and chopped mint leaves. Mix vinegar and olive oil and pour over salad. Sprinkle generously with salt and freshly ground black pepper and serve chilled.

Salad sandwich fromwatermelon, radish and arugula

Ingredients:

6 discs of watermelon pulp, 3 cm thick and 10 cm in diameter, seedless;

50 g arugula;

3–4 radishes;

2 cm ginger root;

80 g roasted peanuts;

one small bunch of mint and coriander;

1 tbsp. l. capers;

2 tbsp. l. olive oil;

salt, freshly ground black pepper.

Cooking method

Grate the ginger and lime zest on a fine grater. Squeeze the juice out of the lime. Whisk the prepared ingredients with olive oil, salt and pepper. Drizzle the dressing over the watermelon pulp on both sides.

Finely chop the radishes and peanuts, chop the mint and coriander. Tear the arugula into several pieces with your hands, leaving 6-7 leaves for decoration. Mix the prepared ingredients with the remaining dressing.

Place a third of the salad between two watermelon discs, and use the remaining ingredients. Top the sandwich with arugula and capers. Cool before serving.

Salad with fried watermelon and cheese

Ingredients:

watermelon - 8 pieces;

fresh dill - 2 sprigs;

cockerel - 4 branches;

celery - to taste;

soy sauce - 1 tsp.

Cooking method

Peel the watermelon and cut into slices. It will be more beautiful if their size is 4 x 4 x 1.5 cm, but then you get a lot of scraps, so we keep the size approximately: it is not important. The only thing that matters is the thickness.

Heat the grill pan, dry the watermelon pieces with a paper towel and bake for a couple of minutes on both sides.

Dry the almond petals in a dry frying pan. Assemble the salad: place the greens on a plate and mix. Prepare the dressing: mix lime juice, grape seed oil (not important, olive oil can be used), soy sauce and ground pepper in a sauce boat and pour half over the greens. Lay out the watermelon, sliced cheese, mix everything and pour over the rest of the sauce, sprinkle with almond petals.

Watermelon salad in wine sauce

Ingredients:

watermelon slices;

Red onion;

watercress.

For the sauce:

dry red wine - 1 glass;

brown sugar - 2-3 tbsp. l.;

lemon juice - to taste;

pepper - to taste;

Roquefort cheese - to taste;

Cooking method

To make the sauce, add sugar to the wine and boil in a saucepan until the volume of liquid is reduced to half a glass. Then cool and add lemon juice, black pepper and a little salt. Place pieces of watermelon, watercress leaves, red onion rings on a plate and pour over the wine sauce. Serve sprinkled with grated Roquefort cheese.

Salad with watermelon and raspberries

Ingredients:

watermelon - 300 g;

feta cheese or feta cheese - 100 g;

lettuce leaves - a handful;

raspberries - a small handful;

pine nuts - 1 tbsp. l.;

raspberry vinegar - 1 tsp;

olive oil - 2-3 tbsp. l.

Cooking method

Tear the salad, cut the watermelon and cheese into cubes, add raspberries and mix. Fry the pine nuts in a frying pan without oil. Whisk the raspberry vinegar with a fork along with the olive oil. Pour the sauce over the salad and sprinkle with nuts. Serve immediately. It is more convenient when the watermelon is without seeds. However, if the seeds are small (as in a mini-watermelon, for example), you don’t have to remove them - they will add a new flavor to the salad. The cheese can be replaced with goat cheese. Lovers of aesthetics, instead of mixing all the ingredients, can lay out the dish with lettuce leaves, on which they will lay out watermelon and cheese, which they will pour over with sauce, then raspberries and, finally, sprinkle everything with pine nuts.

Salad with watermelon and pickled Crimean onions

Ingredients:

sheep cheese – 150 g;

watercress - 1 medium-sized bunch;

raspberries – 150 g;

mint – 2-3 sprigs;

olive oil – 4 tbsp. l.;

freshly ground black pepper;

watermelon (pulp) – 500 g;

Crimean onion – 1 pc.;

balsamic vinegar – 1 tbsp. l.;

liquid honey – 1/2 tsp;

freshly ground white pepper.

Cooking method

Cut the watermelon pulp into large cubes, removing the seeds, and place in a bowl. Puree the raspberries in a blender and rub through a sieve to remove the seeds. Pour olive oil, balsamic vinegar into the raspberry puree, add honey, season with salt and white pepper and beat. Cut the Crimean onion into half rings, put in the resulting sauce and leave to marinate for 5–7 minutes. Remove the stems from the watercress. Cut the cheese into cubes. Combine watermelon, watercress, feta cheese and prepared onions with the marinade and mix gently. Sprinkle with black pepper and mint leaves.

Watermelon and cucumber salad

Ingredients:

50 g watercress;

250 g watermelon pulp;

2 medium-sized cucumbers;

2 sprigs basil;

1 tbsp. l. pine nuts;

100 g black olives.

Cut 250 g of pulp from the watermelon, remove the seeds from it, cut into small cubes. Wash the cucumbers and cut into thin strips. If cucumbers have rough, bitter skin, it should be removed first. Separate the watercress into sprigs, rinse and dry. Wash the basil, dry it and separate it into leaves. Place watermelon, cucumbers and greens in a salad bowl; mix very carefully. Divide the salad among plates. Fry pine nuts in a dry frying pan for 5 minutes, sprinkle them on the salad. Garnish with olives. Serve thick natural yogurt separately.

Watermelon slices with mint and lime

Ingredients:

1 chilled seedless watermelon;

1/2 bunch of fresh mint;

4 limes (from 2 - zest, from 2 - juice);

3/4 cup sugar.

Cooking method

Cut the watermelon into 4 parts and then into slices approximately 5 cm thick (see picture). Chop the mint leaves and mix in a bowl with 2 tablespoons of lime zest. Add sugar and mix everything well. Place the watermelon slices on a large flat plate and top with lime juice. Then sprinkle the pieces with the mint-lime sugar you made.

Dessert with watermelon and raspberries

Ingredients:

1/4 small watermelon (500–750 g);

250–300 g raspberries;

500 g vanilla ice cream;

4 tbsp. l. raspberry liqueur;

2 tbsp. l. fine brown sugar;

unsalted shelled pistachios.

Cooking method

Place the ice cream in the coldest part of the freezer for 2 hours. Cut the watermelon pulp from the rind, peel it from the seeds and cut it into cubes of about 2x2 cm. Pour over the raspberry liqueur and leave for 30 minutes. in the refrigerator.
Sprinkle the raspberries with sugar and refrigerate for 30 minutes. Using a thin sharp knife, cut the ice cream into cubes and carefully mix it with watermelon and raspberries. Place everything in a bowl and sprinkle with finely chopped pistachios. Serve immediately.
Grocery tip
To cut ice cream, place a tall container of very hot water next to you. Dip the knife into the water for 2-3 seconds each time before

yummly.com

Ingredients

4 cups watermelon;
2 cups cucumbers;
¼ cup red onion;
⅓ cup feta cheese;
2–3 tablespoons of honey;
2-3 tablespoons lemon juice or lime juice.

Preparation

skinnytaste.com

Ingredients

3 cups watermelon;
½ cup feta cheese;
210 g arugula;
¼ red onion;
2 tablespoons balsamic vinegar;
salt and freshly ground black pepper to taste.

Preparation

yummly.com

Ingredients

2 yellow tomatoes;
4 cups watermelon;
300 g cherry tomatoes;
1 ½ tablespoons olive oil;
½ teaspoon apple cider vinegar;
sea salt;
freshly ground black pepper;
fresh basil.

Preparation

Salad with watermelon, chicken and nuts

yummly.com

Ingredients

120 g salad mix;
1 cup watermelon;
¼ cup pine nuts (can be replaced with almonds or walnuts);
¼ cup feta cheese;
1 cup chicken fillet;
3 tablespoons lemon or lime juice;
2 tablespoons honey;
2 tablespoons olive oil;
½ teaspoon garlic;
3 mint leaves;
freshly ground black pepper.

Preparation

In a separate bowl, combine olive oil, honey, lemon or lime juice, minced garlic, freshly ground black pepper and mint leaves, stir well. Dress the salad and serve.

howsweeteats.com

Ingredients

2 large slices of watermelon;
½ kg cherry tomatoes;
120 g fresh mozzarella;
2 tablespoons olive oil;
½ teaspoon salt;
½ teaspoon pepper;
2 tablespoons honey;
a handful of fresh basil leaves;
balsamic vinegar (to taste).

Preparation

Preheat grill or grill pan. Cut each slice of watermelon into four triangles, brush both sides with olive oil, salt and pepper. Add a little honey to each triangle and place on the grill.

Place the finished watermelon triangles on plates. Place quartered cherry tomatoes, mozzarella and basil on top of the watermelon. Add some salt, pepper and balsamic vinegar.

This season, salads with watermelon in a variety of combinations have gained popularity. Not so long ago at the Muzey restaurant, I was afraid, of course, and ordered a salad with watermelon and seafood. Apparently, due to its unusual nature, it was the most expensive salad on the entire menu, but it lived up to the expectations placed on it. It turned out that combining watermelon with similar ingredients is possible and necessary; it was tasty, fresh and bright!

But the salad that we prepared at Oleg Turkin’s master class at the Clever culinary studio is just a bomb! It contains watermelon, feta cheese, Greek Kalamata olives, cilantro, red sweet onion and lime dressing. Ok, I thought, looking at the printout given to me, watermelon and feta, this is understandable. Sweet and salty is a classic, always successful combination. Olives, also understandable, they highlight the taste, give it richness and depth. Cilantro is needed for extra brightness and color. But why is there an ONION here???

When I tried this salad in its finished form, it turned out that onion is the main ingredient in this salad, this is the culmination of the flavor pyramid, this is the very salad zest thanks to which it is memorable and without it the salad would be just a salad. And with sweet red onions, cut into thin beautiful rings and placed on top of the watermelon, this is something incredible! Try it, you will understand for yourself :)
You will need:

1/4 part of the pulp of a delicious sweet watermelon
- 500 g Feta cheese
- 1 red onion (sweet)
- 1 lime, grate the zest and squeeze out the juice
- 100 g Kalamata olives
- 1 bunch of cilantro, finely chopped
- extra virgin olive oil
- freshly ground black pepper
- a little sugar

1. Peel the watermelon, remove the seeds and cut the pulp into fairly large pieces (7-8 cm on the sides)

2. Peel the onion and cut it into thin, beautiful rings (this is important, the onion will not only be a worthy addition to the taste, but also a decoration for the salad).

3. Grate the lime zest and squeeze the lime juice. Mix the zest and juice with olive oil in a ratio of 1:3, adjust the taste with sugar.

4. Cut the feta into cubes with a side of 2 cm. To cut the feta into beautiful, even pieces, you need to grease it with oil, and before cutting, dip the knife in very hot water, and after each cut, wipe the knife with a paper towel.

5. Place the watermelon in a prepared salad bowl (it’s better if it’s rectangular, like a glass casserole dish), beautifully arrange pieces of Feta and olives on top. Sprinkle finely chopped cilantro and onion rings on top.

6. Pour dressing over the salad. DO NOT MIX! Otherwise, the Feta will be smeared on the watermelon and the salad will take on a sloppy appearance.