Smitten Kitchen’s Chopped Vegetable, Watermelon, and Feta Salad
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This salad, from Deb Perelman’s food blog Smitten Kitchen, reminds me of the one Sam Talbot serves under his scallops. I’m usually not a huge sweet n’ savory fan, but the watermelon really is the perfect foil for the tart feta, spicy radishes, and crisp bell peppers.
Chopped vegetable salad with watermelon and feta
Makes 4 servings
- 1 pound Campari or plum tomatoes, diced, drained
- 1 1/2 cups diced seeded watermelon
- 1 large green bell pepper, seeded, cut into 1/3-inch cubes
- 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
- 1/2 cup very thinly sliced radishes
- 3 tablespoons olive oil, divided
- 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
- 2 green onions, chopped, divided
- 1/4 cup thinly sliced fresh mint leaves, divided
- 1/2 cup plain Greek-style yogurt
- 1 teaspoon dried oregano
Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.
[Image via Smitten Kitchen]
Filed under: Smitten Kitchen, Summer Salads
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Can never go wrong with anything that includes watermelon and fete. Can’t wait to make it.