Giada's Watermelon with Watercress and Feta

While we were planning the menu for Joseph's graduation party, my mom and I wanted to make a couple of fun, "summery" salads to counteract the heaviness of the BBQ (my dad was in charge of the burgers, brats and hot dogs). My mom found this recipe of Giada's on the Food Network site, and we decided to doctor it up a little bit. She thought that the argula would taste too peppery, so we used fresh mint leaves instead. The result was a delicious, crisp flavor that wasn't at all overpowering like the argula would have been. Also, we omitted the olive oil. When you're using a block of feta cheese, the extra calories from the olive oil would have been a little bit excessive. This side dish was incredibly easy to make, and everyone liked it-even the kids!
Source: Food Network


1 (2 pound) piece watermelon, rind removed and flesh cut into 1/2-inch cubes

1 (4-ounce) block feta cheese, cut into 1/2-inch cubes

1 packed cup watercress or arugula

1 lemon, zested and juiced

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper
In a salad bowl, combine the watermelon, feta cheese, watercress, lemon zest, lemon juice, olive oil, salt, and pepper. Gently toss until all the ingredients are combined. Serve immediately.


Popular Posts