Presented by Andrew Elder, Johnson and Wales University
Yields 4 Entrée Portions
Ingredients 2 Cups Watermelon, Medium Diced ½ Cup Extra Virgin Olive Oil 2 Tablespoons White Balsamic Vinegar 1 Tablespoon Lime Juice To Taste Kosher Salt, Granulated Sugar ½ Cup Plain Greek Yogurt 1 Teaspoon Lime Zest 1 Teaspoon Freshly Ground Black Pepper 3 Tablespoons Chopped Fresh Dill 1 pound Mixed Green Lettuce, washed and drained ½ Cup Feta Cheese, Crumbled ¼ Cup Pinenuts, Toasted ¼ Cup Red Onion, Thinly Sliced
1. Place watermelon in a medium sized mixing bowl. 2. In a separate bowl, whisk together ¼ cup olive oil, vinegar, and lime juice and season to taste, as needed, with the salt and sugar to balance. 3. Pour the marinade over the watermelon, and gently toss to coat. 4. Place in the refrigerator for at least 30 minutes to marinate. 5. In another medium mixing bowl, combine the yogurt and lime zest. Slowly whisk in the remaining olive oil until slightly thickened. Fold in the chopped dill. Season with the black pepper and Kosher salt to taste. 6. Remove the watermelon from the marinade and allow to drain. 7. Lightly toss the lettuce in the yogurt and divide among 4 plates. 8. Top each salad with the watermelon, feta cheese, pinenuts, and red onion slices.