Best Fennel Watermelon And Feta Salad W Sweet Balsamic Vinaigrette Recipes

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FENNEL, WATERMELON AND FETA SALAD W/ SWEET BALSAMIC VINAIGRETTE



Fennel, Watermelon and Feta Salad W/ Sweet Balsamic Vinaigrette image

Make and share this Fennel, Watermelon and Feta Salad W/ Sweet Balsamic Vinaigrette recipe from Food.com.

Provided by Chef Kate

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 fennel bulb, thinly sliced
4 cups watermelon, cubed
1/2-1 cup black olives, chopped
1 red onion, thinly sliced
4 -6 scallions, thinly sliced
1/2 cup basil leaves, torn
1/2 cup lemon juice, fresh
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 1/2-2 cups feta cheese, crumbled
salt and pepper, to taste
1 ounce prosciutto, thinly shredded (optional)

Steps:

  • Place all ingredients in a medium sized bowl and hand toss.
  • Divide amongst four to six plates.
  • The salad is delicious served alone or topped with thinly shredded Prosciutto.

Nutrition Facts : Calories 497.1, Fat 41.2, SaturatedFat 12.4, Cholesterol 50.1, Sodium 810.7, Carbohydrate 26.1, Fiber 4.3, Sugar 14, Protein 10.7

SWEET BALSAMIC VINAIGRETTE



Sweet Balsamic Vinaigrette image

This is our favorite salad dressing.. we serve it over mixed baby greens with dried cranberries, red onion, toasted almonds & crumbled feta cheese.

Provided by accidental glutton

Categories     Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
1 garlic clove, minced
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

  • Mix all ingredients and serve over salad greens.

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

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.

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