Nothing says summer like Tisa's big top watermelon salad recipe. For a unique take on this Fourth of July staple, cube watermelon and toss with feta, onions, pine nuts, and fresh herbs.
Ingredients
- 7 cups cubed seeded watermelon
- 1 cup crumbled feta cheese
- 0.5 reds onion , thinly sliced
- 0.5 cups arugula
- 0.33 cups pine nuts , toasted
- 0.33 cups chopped fresh parsley
- 0.25 cups chopped fresh mint
- 0.25 cups olive oil
- 2 tablespoons fresh lemon juice
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
Instructions
-
1
Combine watermelon, feta cheese, red onion, arugula, pine nuts, parsley, and mint in a large bowl.
-
2
Whisk oil, lemon juice, salt, and black pepper together in a separate bowl; drizzle over salad and toss to coat.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Easy Roasted Potatoes
These easy potatoes are a delicious side dish. Roast them alongside your chicken, beef, or pork roast.
Fish in a Red Sauce
A typical sephardic recipe served cold at Passover.
Carbonada Criolla Mini Empanadas
These tasty Latin American hand pies are stuffed with the comforting flavors of Argentinean carbonada criolla, a tasty beef and vegetable stew. Serve with a side salad for a satisfying meal.