Sweet, hydrating, colorful watermelon is a fun swap for its botanical cousin, cucumber, which is traditional in a Greek salad. Briny and creamy feta pairs perfectly with the fruit and vegetables in this colorful and easy summer salad that takes just 15 minutes to make.
*Ingredients ( 6 servings ): *Dressing*
2 tablespoons extra-virgin olive oil
1½ tablespoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper *Salad*
1 romaine heart (7 oz.), torn into pieces (3 cups)
1 pint cherry tomatoes, halved
1 cup chopped orange bell pepper
1 cup cubed seedless watermelon
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh mint
15 pitted Kalamata olives, quartered lengthwise
½ cup crumbled feta cheese
*Preparation ( 15. Min. ):
1. To prepare dressing: Whisk oil, vinegar, salt, and pepper in a large bowl. To prepare salad: Add romaine, tomatoes, bell pepper, watermelon, parsley, oregano, and mint to the bowl; toss with the dressing. Top with olives and feta, gently toss again, and serve immediately.
2. To make ahead: The salad is best when served right away. To serve at a picnic or buffet, plate the watermelon separately and let guests add it as a topping when serving.
