Best Crisp Watermelon Salad Recipes

WATERMELON AND FETA SALAD

Watermelon and Feta Salad image

A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.

Provided by Eric Kim

Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

Steps:

On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
Drop the basil leaves over the watermelon and feta. Serve immediately.

CRISP WATERMELON SALAD

Crisp Watermelon Salad image

Make and share this Crisp Watermelon Salad recipe from Food.com.

Provided by Lavender Lynn

Categories Melons

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

40 ounces watermelon, diced in 1/2-inch pcs
5 teaspoons cilantro, finely chopped
1 tablespoon black sesame seed
1/4 cup rice wine vinegar
2 limes, juice of
2 teaspoons brown sugar
1 garlic clove, minced
2 teaspoons gingerroot, minced
salt and pepper

Steps:

Toss watermelon with cilantro and dressing. Garnish with black sesame seeds.

Nutrition Facts : Calories 79.2, Fat 1.1, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 18.8, Fiber 1.6, Sugar 13.6, Protein 1.6

WATERMELON & FETA SALAD WITH CRISPBREAD

Watermelon & feta salad with crispbread image

A cool, refreshing combo for warm summer evenings

Provided by Barney Desmazery

Categories Dinner, Lunch, Side dish

Time 2h

Yield Serves 6 as a starter

Number Of Ingredients 11

Ingredients

½ a watermelon (about 1.5kg), peeled, deseeded and cut into chunks
200g block feta cheese , cubed
large handful black olives
handful flat-leaf parsley and mint leaves, roughly chopped
1 red onion , finely sliced into rings
olive oil and balsamic vinegar, to serve
½ a 500g pack white bread mix
1 tbsp olive oil , plus a little extra for drizzling
plain flour , for dusting
1 egg white , beaten
a mix of sesame seeds , poppy seeds and fennel seeds, for scattering

Steps:

Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.
In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.

Nutrition Facts : Calories 342 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium