For chicken:
Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes.
Grill over medium heat (300-350 degrees) 6 minutes on each side or until done. Serve with Watermelon-Feta Salad.
For salad:
Place first 5 ingredients in a large bowl. Gently toss. Sprinkle with feta cheese.
Place red onion in a large bowl. Add watermelon, feta and olives.
Sprinkle with mint leaves, salt, and pepper. Drizzle with olive oil.
Toss until everything is coated. Let stand for at least 15 minutes, until ready to serve. Serve on lettuce leaves if you want.
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!
Mix the oil and vinegar together.
Place the watermelon, feta and onion in a bowl and toss the dressing through.
Best made just before serving.
iquid and proceed with the recipe as directed. The amount of
alf and remove watermelon from rind; the easiest way
erve.
For the watermelon salad, combine watermelon, feta, olives and mint in
arge salad bowl, combine the watermelon, feta, olives, and onions (without the
eeds (if necessary) from the watermelon, and cut into approximately 1
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.
Dampen the bread under running water and then hold it over the sink for the water to drip off.
Break it into chunks, about 1 inch each. Place the chunks on the bottom of a serving bowl and sprinkle half the onion slices over them.
Place the watermelon and any of its juices together with the feta cubes on top.
Drizzle in the vinegar and toss gently, careful not to mash the watermelon.
Season with pepper and garnish with the remaining onion slices and mint.
Serve.
Set 1 feta cheese cube on top of a watermelon cube and secure with a toothpick. Repeat with remaining feta and watermelon. Sprinkle with mint.
Ouzo Dressing: Whisk together the vinegar, oil and ouzo in a medium-sized jug and season to taste.
Arrange the watermelon, mint, onion and feta on serving plates, drizzle with the ouzo dressing and serve immediately.
Halve watermelon; scoop out balls of melon with a melon baller into a bowl. Separate leaves of lettuce and arrange like cups in a layer on a serving platter. Place melon balls on the lettuce. Crumble feta cheese over the salad and top with toasted cashews.
Whisk rice vinegar, olive oil, salt and pepper together. Drizzle over the salad. Garnish with mint or basil leaves.
In a small bowl whisk together olive oil, vinegar, and mint. Set aside.
With a sharp knife cut the watermelon in half lengthwise. Cut the fruit away from the rind. Then cut the fruit into cubes 1/4-inch.
In a large bowl, toss the watermelon together with grapes and cheese. When ready to serve, toss with the dressing and nuts. Garnish with a mint sprig and serve immediately.
Whisk together dressing, 1 tsp lime juice, 1/2 tsp lime zest and jalapeno.
Assemble watermelon, feta and basil into stacks. Secure with toothpicks then drizzle with dressing. Chill until ready to serve.
Coat chicken with 1 tbsp lemon juice and 1 tbsp oil. Set aside for 15-20 mins. Season to taste.
Heat broiler or grill. Cook chicken for 2-3 mins per side, until just cooked through. Set aside to cool then slice.
Divide watermelon, feta, arugula, almonds and basil between 4 serving plates. Add sliced chicken. Whisk together remaining lemon juice and olive oil and drizzle over salad. Serve.
Place oil and pumpkin seeds in a cold frypan. Place over medium heat and cook, stirring occasionally, for 10 minutes, or until toasted. Season to taste with sea salt.
Place in small bowl and set aside to cool.
Slice watermelon into 1cm thick wedges and arrange on a serving plate.
Crumble feta over watermelon and drizzle with lemon scented olive oil *SEE NOTE ABOVE*.
Sprinkle with freshly cracked pepper if required. Serve.
Dig a small hole in each watermelon cube about 3/4 of the way down into the flesh. A melon baller will work well for this. Basically you want to create a cavity to fill.
Mix together the onions, olives & oil. Place a small amount in each watermelon cube, filling them about halfway.
Fill the cavities the rest of the way up with the crumbled feta & top each one with a mint leaf.
Serve as a finger food.
1: Arrange watermelon on large platter or in bowl.
2: Top with sliced avocado, blueberries and crumble feta cheese over fruit.
3: Sprinkle Tony's BOLD Creole Seasoning over the melon and cheese.
4: Serve chilled.