Time 20m Yield 8 Number Of Ingredients 8 Steps:
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.
Time 20m Yield 12 Number Of Ingredients 10 Steps:
Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.
Time 30m Yield 6 servings Number Of Ingredients 6 Steps:
Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains. Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl. In a medium pot over high heat, bring the balsamic vinegar to a boil and reduce until roughly ¼ cup (60 ml) remains and the vinegar has thickened significantly, about 10 minutes. Remove the pot from the heat and set aside to cool. Arrange the watermelon cubes on a plate or place in a large bowl. Arrange the red onion, mint leaves, drops of balsamic reduction, basil, and thyme decoratively over the watermelon. Or, if using a bowl, toss the watermelon, onion, and herbs together, then drizzle with balsamic reduction. Enjoy!
Time 32m Yield 4 serving(s) Number Of Ingredients 14 Steps:
For chicken:. Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes. Grill over medium heat (300-350 degrees) 6 minutes on each side or until done. Serve with Watermelon-Feta Salad. For salad:. Place first 5 ingredients in a large bowl. Gently toss. Sprinkle with feta cheese.
