Watermelon, feta and shrimp salad

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Watermelon shrnmp and feta salad.jpg

This is one of those refreshing, easy-to-make salads I could eat everyday! Sweet juicy watermelon, garlicky-spicy shrimp, creamy salty feta, sharp red onion and fresh nana (mint) leaves tossed with a subtle vinaigrette. It’s the perfect flavor combo all in one bite!
Although it’s the end of August, there are still plenty of sweet watermelons around, so give it a try.
Serve it at a BBQ or a picnic.


Watermelon, shrimp and feta salad {gluten free}

Serves 6 to 8 as a starter or a side

Cook’s notes:

  • This recipe can be easily adjusted to serve more than 6 people.

  • If you are vegetarian or keep kosher, skip the shrimp or serve it alongside grilled fish.

  • I always buy half a watermelon at the farmer’s market and ask to taste it, to be sure it’s sweet enough to my liking. Tasting is the best tip I can give you when you buy one.

Ingredients
For the salad:
Half small seedless red watermelon, cut into 1 cm chunks
Small red onion, peeled, cut in half and thinly sliced
1/2 cup nana leaves, washed and picked
100 gr. feta cheese

For the shrimp:
2 Tbsp extra virgin olive oil
2 garlic cloves, minced
1/8 tsp chili flakes
500 gr. medium size shrimp, peeled and deveined
Salt and pepper to taste

For the vinaigrette:
2 tsp white balsamic vinegar
1 tsp honey
2 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions

Put the watermelon, onion and nana in a large shallow serving bowl.
Whisk the vinaigrette ingredients in a small bowl. Set a side.
 
Heat a large skillet over medium heat, add olive oil, minced garlic, chili flakes, the shrimp, salt and pepper to taste and sauté, stirring frequently, for about 2 minutes, until fragrant and cooked through.

Add shrimp and vinaigrette, toss gently to coat. Top with crumbled or chunks of feta and serve immediately.