Watermelon, the juicy, summery centerpiece of this salad, was brought to the United States by European settlers and African slaves. Spanish colonists were growing watermelon in Florida as early at the late 1500s. Fruit and cheese are historical pairings and contemporary salads like this one include both. This recipe adds salty feta cheese as well as nuts for a surprisingly satisfying flavor combination. Adding a protein topping such as grilled chicken or fish turns this salad into a light main course.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Oregano Vinaigrette:
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp dried oregano
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Salad:
- 1 cup crumbled feta, divided
- ½ cup toasted pistachios, roughly chopped and divided
- 8 cups baby spinach
- 2 cups cubed watermelon
Directions
- Whisk together the olive oil, vinegar, mustard, honey, oregano, salt, and pepper in a medium bowl.
- Set aside 2 tablespoons feta cheese and 2 tablespoons pistachios for serving.
- Put remainder of cheese and nuts in a large bowl and add spinach and watermelon.
- Drizzle with dressing and toss to coat.
- Garnish with reserved feta cheese and pistachios.
For Oregano Vinaigrette:
For Salad:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.