Summer Salad with Watermelon, Feta and Chickpeas
- Total Time: 10 mins
- Yield: 2 1x
Description
Everything about this salad is hot weather-friendly. All of the ingredients are ready to use – no prepping, washing or cooking required.
Ingredients
Units
Scale
Dressing
- 1/4 cup (60 ml) good olive oil
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1 clove garlic
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Salad
- 2 cups chopped watermelon
- 1 canned low-salt chickpeas, drained and rinsed
- 1/4 small red onion, slivered and rinsed
- one box pre-washed mixed greens
- 1/4 cup roughly chopped feta, French is best
- 1/4 cup loosely packed, roughly torn parsley leaves
Instructions
- Chop garlic very finely. Sprinkle half of salt over garlic and mash salt and garlic together with the side of your knife, making it into a paste. Add garlic, Dijon, balsamic, salt and pepper to a bowl and whisk to combine. Slowly drizzle in olive oil, whisking constantly.
- In a large bowl, add salad ingredients and toss to combine. Drizzle dressing over greens, season with salt and pepper and serve immediately.
- Prep Time: 10 mins
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
If You Liked This Recipe, You’ll Love These
- Greek-style Grilled Asparagus Salad with Tomatoes and Feta
- The Big Mediterranean Salad
- Capri Summer Pasta Salad
- Celery and Parmesan Salad
Frequently Asked Questions
Why does the dressing recipe turn the garlic into a paste with salt?
Step 1 calls for sprinkling half the salt over the minced garlic, then mashing them together with the flat of a knife into a paste. This technique breaks down the cell walls and mellows raw garlic’s sharpness, so it disperses evenly through the balsamic-and-olive-oil dressing instead of leaving chunky bits.
Why is the olive oil drizzled in slowly while whisking?
Adding the 1/4 cup (60 ml) olive oil in a slow drizzle while whisking constantly emulsifies the dressing — binding the oil with the balsamic vinegar and Dijon mustard so it coats the salad evenly rather than separating into oily puddles.
