o serve.
For the watermelon salad, combine watermelon, feta, olives and mint in
For the pomegranate vinaigrette:
Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning.
For the watermelon salad:
Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.
In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.
inutes.
Transfer tomatoes to salad spinner and spin until seeds
0 minutes. Transfer tomatoes to salad spinner and spin until seeds
Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.
Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.
Cut twelve rounds of watermelon so that wedges are 1/2 inch thick, remove rind.
In a medium bowl, combine the feta, parsley, black pepper and olive oil. toss gently to combine.
Sprinkle watermelon wedges with the feta mixture.
Serve immediately.
In a large bowl, whisk together oil, lemon juice, salt, hot sauce and pepper.
Add the watermelon, feta, olives (if using) and onion; gently toss.
Garnish with the mint and serve.
Mix red onion with lime juice in a bowl; set side to marinate at least 10 minutes. Stir olive oil into mixture.
Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour the red onion mixture over the watermelon mixture; toss to coat. Sprinkle mint over the salad; toss.
In a small bowl, whisk the olive oil with the lemon juice and harissa and season with salt and pepper.
Arrange the watermelon slices on a platter and sprinkle with the onion, parsley, olives and feta.
Drizzle the dressing on top and serve.
In a large bowl, add the watermelon, feta, and mint. Drizzle the Cloud 9 Blackberry Balsamic Vinegar on top and toss lightly to combine.
Transfer to a serving platter and enjoy!
Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl.
Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.
Combine watermelon, feta cheese, red onion, arugula, pine nuts, parsley, and mint in a large mixing bowl.
Whisk olive oil, lemon juice, salt, and pepper together in a small bowl; drizzle over salad and toss to coat.
Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.
Put everything except the feta cheese into a large bowl and toss gently to avoid breaking up the watermelon cubes.
Refrigerate for 1 hour. Before serving, add the feta cheese and black pepper. Garnish with a mint leaf if desired.
Combine watermelon, olives, feta cheese, and red onion in a bowl.
Combine lime juice, mint, salt, and pepper in a small bowl. Whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated. Chill until serving.
In a small bowl, mix the mint, parsley and chili. Next, toss each piece of feta cheese in the herb mixture to coat.
Thread an olive onto each toothpick. Then thread and alternate 2 pieces of watermelon and feta. Chill, covered, until ready to serve.
combine the melon, onion, and feta. Pour the dressing over the
Thread 1 watermelon cube, 1 feta cheese cube, and 1 mint leaf onto a toothpick. Repeat with remaining toothpicks.
Combine the watermelon, feta cheese, and sunflower kernels in a large bowl; toss. Serve immediately.