Feta Watermelon Salad

YIELD: 1 serving


For Vinaigrette: 
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • Coarse salt and ground pepper to taste 
For Salad:
  • 1 c. seedless watermelon, chilled and cut into bite-size pieces 
  • 2 ounces (2 c.) watercress leaves, washed and dried
  • 2 ounces feta cheese, cut in chunks
  • 1/2 oz (1 slice) red onion, thinly sliced (optional)
  • 1/2 tsp. poppy seeds


Combine vinaigrette ingredients in small bowl; whisk to combine. In medium bowl, toss watermelon and watercress with 3 tablespoons vinaigrette; arrange on plate.

Top with feta and red onion; drizzle remaining dressing over cheese. Sprinkle with poppy seeds before serving.