Saturday, June 19, 2021

Summer Fresh Recipe Series: Spinach and Watermelon Salad with Feta and Walnuts

Summertime is the perfect time to whip up this refreshing variation on a traditional watermelon salad.  With the addition of spinach, walnuts, and an oregano vinaigrette this salad is loaded with flavor!

Spinach and Watermelon Salad with Feta and Walnuts

Everyone needs a good side salad, and as part of my Summer Fresh Recipe Series this one is a winner!  Bursting with refreshing summer watermelon, spinach, feta cheese, and walnuts for crunch, this salad is quick and easy to pull together any night of the week.  Top it off with a flavorful oregano vinaigrette and those flavors will be popping in your mouth!

This is a great salad that will go along with any main course.  Perfect for picnics, BBQs, family get-togethers, even your 4th of July celebrations.  Trust me when I say that you'll be wanting this salad all summer long.

What Ingredients do I need?

  • olive oil
  • red wine vinegar
  • Dijon mustard
  • honey
  • salt & pepper
  • dried oregano
  • baby spinach
  • watermelon
  • feta cheese
  • walnuts

Substitutions and Variations

  • Use arugula or mixed green instead of the spinach
  • Use pinenuts, pistachios, or sliced almonds instead of walnuts

Kitchen Tips and Notes

  • You will only use 1/2 of the dressing for this salad.  Store the remaining dressing in a container in the refrigerator for up to 1 week.
  • I use a mason jar to mix dressing in and shake vigioursly, then I store in that container as well.  Less dishes to wash!
  • The salad should be served chilled or at room temperature.  Watermelon tends to weep as it gets hot.

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Spinach and Watermelon Salad with Feta and Walnuts

serves 4

Oregano Vinaigrette:

1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
Kosher salt and black pepper

1/2 cup crumbled feta
1/4 cup walnuts, roughly chopped
4 cups baby spinach
1 to 1 1/2 cups cubed watermelon

For the oregano vinaigrette: In a small bowl or mason jar, add  olive oil, vinegar, Dijon, honey, dried oregano and some salt and pepper.  Whisk or shake vigorously to combine.  Note:  You will use about half so you may store the leftover vinaigrette in a container in the refrigerator for another use.
To make the salad: Set aside some feta and walnuts to top off the salad before serving.  Add the spinach and watermelon, remaining feta and walnuts to a large bowl.  Drizzle with about 1/2 of the dressing and toss to coat.   Garnish with the reserved feta and walnuts before serving.

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