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Ingredients
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 Directions 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.
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 Serves 6-8
½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon lime zest Juice of one lime 4 cups seeded cubed watermelon
INGREDIENTS
PREPARATION
 Serves: 4
¼ cup extra-virgin olive oil 1½ tablespoons fresh lemon juice Salt and freshly ground pepper 6 cups seeded or seedless watermelon chunks ½ small red onion, minced 2 tablespoons shredded parsley 8 to 10 Moroccan or other oil-cured black olives 2 to 3 ounces feta cheese, crumbled (about ½ to ¾ cup) 1. In a small bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Arrange the watermelon chunks on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve. NOTE: It is very pretty if you can mix red and yellow watermelon chunks. |