Marinated Watermelon Salad with Feta

Presented by Andrew Elder, Johnson and Wales University

Yields 4 Entrée Portions

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.