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Tag: feta

Watermelon Mint and Feta Salad

 

Hooray for watermelon season!

I made this watermelon mint and feta salad for a potluck this weekend and wanted to share the recipe with you. Fresh, light, and easy to throw together this will be your new favorite summer salad.

Here in the Pacific Northwest, we’re lucky to have sweet and juicy Hermiston watermelons. I found a small seedless one at Chuck’s Produce.

We have a crazy amount of mint growing like weeds in the back yard so I’m on the lookout for summer recipes that include mint. This weekend as part of my Sunday meal prep, I made a big batch of green soup and thew in two big handfuls of parsley and mint.

Watermelon Mint and Feta Salad

Ingredients:

  • 2 Tbsp white balsamic vinegar
  • 4 Tbsp Olive oil
  • 1 tsp honey
  • salt and pepper to taste
  • 3 cups of seedless watermelon cut into bite sized cubes
  • 4 oz feta crumbled
  • 2 Tbsp fresh mint finely chopped

Directions:

  1. Pour vinegar, oil, honey, salt and pepper into a jar with a lid.
  2. Secure the lid tightly and shake to combine.
  3. Place watermelon, feta and mint in a large bowl.
  4. Pour dressing over fruit mixture and stir gently.
  5. Serve immediately. 

Green Bean, Hazelnut, and Feta Salad

One of my ladies has a tradition of bringing me hazelnuts from a local farm (thanks Jan!). Included in her holiday hazelnut delivery last week were several hazelnut recipes, including the green bean salad below. I brought this tangy, citrusy salad to Thanksgiving dinner. It’s quick, easy and delicious!

 

First blanch and chill your green beans. Roast your hazelnuts and let them cool. The rest of the salad you can assemble right before dinner.

Green Bean, Hazelnut, and Feta Salad

green-bean-hazelnut-salad-11-16-2

 

Ingredients:

  • 1 lb. trimmed, washed, and blanched green beans
  • 1 cup chopped, roasted hazelnuts
  • 1/2 small sweet onion, fine dice
  • 1/2 orange, zested and juiced
  • 1/2 lemon, zested and juiced
  • 3 Tbs olive oil
  • 4 oz crumbled feta cheese
  • salt and pepper to taste
  • 8 oz salad greens

To Prepare:

  1. In a large bowl whisk together the juice, zest, olive oil, salt and pepper.
  2. Add onions and green beans to dressing and toss to coat.
  3. Add cheese and hazelnuts and toss again.
  4. Serve over fresh greens.

 

Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.