Melon With Feta Red Onion And Pine Nuts Recipes

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TISA'S BIG TOP WATERMELON SALAD



Tisa's Big Top Watermelon Salad image

Nothing says summer like juicy watermelon. For a unique take on this Fourth of July staple, cube watermelon and toss with feta, onions, pine nuts, and fresh herbs.

Provided by tisa74

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 11

7 cups cubed seeded watermelon
1 cup crumbled feta cheese
½ red onion, thinly sliced
½ cup arugula
⅓ cup pine nuts, toasted
⅓ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Combine watermelon, feta cheese, red onion, arugula, pine nuts, parsley, and mint in a large mixing bowl.
  • Whisk olive oil, lemon juice, salt, and pepper together in a small bowl; drizzle over salad and toss to coat.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 12.9 g, Cholesterol 16.7 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 358.4 mg, Sugar 9.6 g

MELON WITH FETA, RED ONION, AND PINE NUTS



Melon with Feta, Red Onion, and Pine Nuts image

Categories     Onion     Breakfast     Brunch     Side     Sauté     Vegetarian     Feta     Lime     Cantaloupe     Honeydew     Mint     Pine Nut     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

1 tablespoon vegetable oil
2 red onions, sliced 1/4 inch thick
2 cantaloupes
1 honeydew melon
1/4 cup chopped fresh mint leaves
1 tablespoon fresh lime juice
1/2 cup crumbled feta cheese (about 4 ounces)
1/4 cup pine nuts, toasted

Steps:

  • In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
  • With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
  • Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.

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