Watermelon Feta Salad
3 tablespoons olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed
4 ounces feta cheese, cut into 1/4-inch cubes
Whisk together the olive oil, vinegar, and salt in a large mixing bowl.
Add the tomatoes, arugula, and onions; toss to coat.
Gently stir in the watermelon and feta cheese to serve.
Spinach, Feta and Orzo Salad
8 to 10 ounces orzo pasta
¼ cup pine nuts
6 ounces feta cheese, roughly crumbled
10 pitted Kalamata Greek olives, roughly chopped
6 ounces baby spinach, thoroughly washed
½ cup red onion, minced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 to 3 fresh basil leaves, shredded
Salt and freshly ground black pepper to taste
NOTE: This dish may be served hot or room temperature.
Serves: 2 to 3
1 large eggplant, sliced thickly and vertically
Spray olive oil
2 -3 large ripe tomatoes, sliced thickly
¾ lb. crumbled feta cheese
1 small red bell pepper, chopped and pureéd
1 cup diced tomato
⅓ cup shredded mint
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The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.