Summery Greek Salad with Watermelon and an Oregano and Garlic Vinaigrette
The flavors of Greece can make tastebuds dance, whether in a marinade, pita or salad. To this mixture we’ve added some fresh, juicy watermelon to this simple salad to give it a summery twist. The sweet fruit pairs deliciously with the briny, salty feta and the sweet but acidic tomatoes. It’s perfect for a brunch or a side salad at dinner.
A vinaigrette made with a perfect pairing of our oregano white balsamic with our garlic olive oil makes the perfect addition.
Summery Greek Salad with Watermelon and an Oregano and Garlic Vinaigrette
The flavors of Greece can make tastebuds dance, whether in a marinade, pita or salad. To this mixture we’ve added some fresh, juicy watermelon to this simple salad to give it a summery twist. The sweet fruit pairs deliciously with the briny, salty feta and the sweet but acidic tomatoes. It’s perfect for a brunch or a side salad at dinner. Serves 4.
Ingredients
Salad:
- 1 cup cherry or grape tomatoes halved lengthwise
- A couple pinches of salt
- At least 4 oz. feta crumbled or cubed
- 2 cups 1” cubed watermelon
- 3 large handfuls arugula or your favorite dark leafy green
- 1/4 cup red onion thinly sliced
- Half a cucumber see chef’s note, quartered lengthwise and sliced into ¼” wedges (seeds optional)
- 1/4 to 1/2 cup pitted sliced olives, Kalamata or Castelvetrano olives
- 1 handful fresh herbs such as basil and parsley, chopped
Vinaigrette:
- 2 Tbsp Sigona’s garlic olive oil
- 2 Tbsp Sigona’s oregano white balsamic more or less, to taste
- 1 tsp Dijon
- 1 tsp honey more or less to taste
- 1/8 tsp each black pepper and salt
Optional:
- A sprinkling of dried or fresh oregano
Instructions
- In a large bowl, salt the tomatoes and allow to set at room temperature for about 20 minutes. Drain and set aside.
- Chef’s Note: For a fancy flair, drag a fork lengthwise down the peel of a cucumber, creating deep grooves before slicing the cucumber in half lengthwise and then again into quarters.
- Whisk together the ingredients for the vinaigrette in a large bowl. When emulsified, add the cucumber and onion; toss to coat. Allow to marinate, stirring occasionally, for 20 minutes.
- When ready to serve, add everything but the feta to the bowl with the vinaigrette mixture. Toss, toss, toss until everything is well coated. Transfer to a serving dish or individual dishes. Finish the presentation with the feta and optional fresh/dried oregano.
Notes
Sigona’s infused olive oils and balsamics are available in our markets and online at www.sigonas.com.
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