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Easy Recipe

Quick And Easy: Watermelon, Feta, and Mint Salad Recipe

Watermelon, Feta, and Mint Salad Recipe

Since the first time I was introduced to it, in 2005, watermelon and feta salad with mint has become a staple summertime dish at my place (and, no doubt, at many of your places as well), and I’ve learned a few things when adapting that recipe for home use. One: You can get rid of pretty much all of the extraneous ingredients. Two: The quality of the watermelon and, more critically, the feta is of utmost importance. And three: A little zest goes a long way.

  • Serves 4 to 6
  • 5 minutes

  • 5 minutes

Ingredients

  • 3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds/1kg chunks after rind is discarded)
  • 1 tablespoon (15ml) juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
  • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
  • 1/4 cup (10g) roughly chopped fresh mint leaves
  • Up to 4 ounces (1 quart) arugula leaves (optional; see note)
  • Kosher salt and freshly ground black pepper
  • 4 ounces (110g) feta cheese (see note)

Directions

  1. 1.

    Place watermelon chunks in a large bowl. Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon. Add oil, mint, and arugula (if using) and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper. (The cheese will add saltiness, so go light on the salt at this stage.)

  2. 2.

    Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.

Categories
Easy Recipe

Quick And Easy: Whipped Feta Dip Recipe

Whipped Feta Dip Recipe

Greek yogurt is the perfect base to make tangy and salty feta cheese spreadable. This basic recipe can be gussied up with fresh herbs, like dill, mint, or oregano—blend them in to more fully incorporate them, or finely chop them and stir them in after blending. Feel free to adjust the ratio of cheese to yogurt, adding more feta for a thicker result or more yogurt for a thinner one, keeping in mind that the spread will thicken after it’s stored in the refrigerator.

Versatile whipped feta cheese can be served as a dip, slathered on toasts and sandwiches, dolloped into soups, and more.

  • Makes about 2 cups
  • 5 minutes

  • 10 minutes

Ingredients

  • 8 ounces (225g) feta cheese
  • 3/4 cup Greek yogurt (6 ounces; 170g)
  • 1 medium clove garlic, minced
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper (optional)

Directions

  1. 1.

    In a food processor bowl or blender jar, or using a tall and narrow vessel suitable for an immersion blender, combine feta, yogurt, and garlic, then blend or process until very smooth, scraping down sides as necessary. Add olive oil and blend until incorporated.

  2. 2.

    If desired, pass spread through a fine-mesh strainer for an even silkier texture.

  3. 3.

    Season with salt, if needed, and pepper, if using, then use as desired.