3.5 2

Watermelon Salad with Feta

  • Total Time:
  • Servings: 4

The combination of sweet watermelon, salty olives and creamy feta makes this salad from cookbook author Melissa Clark addictive.

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KEY: Summer, Fast - Column, Barbecue/Cookout, Father's Day, Graduation Party, Mother's Day, Appetizers/starters, Salads, Side Dishes, Basic/Easy, Fast, No-Cook, Staff Favorites, Vegetarian, Dinner

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon harissa or other hot sauce
  • Salt and freshly ground pepper
  • 1 1/2 pounds seedless watermelon, rind removed, fruit sliced 1/4 inch thick
  • 1/2 small red onion, thinly sliced
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/4 cup pitted Moroccan or other oil-cured black olives, coarsely chopped
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

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How to make this recipe

  1. 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.
Contributed By Photo © Tina Rupp Published August 2001

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